Overview:

The Executive Chef is responsible for overseeing the Resort culinary operation and managing the Head Chef for designated resorts. The Executive Chef supervises and trains the Resort Head Chefs to ensure that they are providing a high quality, cost effective, and consistent culinary experience for the guests by following approved menus, presentation technique, and standardized recipes. He/She closely monitor equipment maintenance, report repairs and food inventories to ensure a cost-effective operation while meeting budget requirements.

The Executive Chef will work closely with Resort Managers to train the front of the house servers on menu knowledge, ingredients, special diets, and service improvements. The RCC will work closely with the Corporate Food and Beverage Director to communicate the performance of the Resort Chefs and other requirements for a successful operation.

Responsibilities:

• Ensure quality and standards are compliant. Work with business unit chefs and culinary team to ensure recipes and food specifications are followed.
• Supervises Resort Head Chefs
• Ensures consistency of food quality for guests
• Ensures Chefs comply with the Operations Manual, Chef Manual, recipe standards, approved menus, and procedures
• Writes weekly menus from approved list of menu items and recipes using fresh and local ingredients Ensures that standardized recipes are followed
• Trains Head Chefs on proper inventory and ordering procedures
• Cost effective management of kitchen to reduce food waste and over production
• Assists with training new Chefs and recurrent training for Chefs
• Ensures Chefs are maintaining impeccable cleanliness of production area and store room areas and sanitation standards are followed
• Ensures all dietary requirements, food allergies, and other special requests are prepared and served to guests
• Assists with managing dietary restrictions and special requests
• Ensures compliance with regulations set forth by Food and Drug Administration, Ethiopian Public Health and other regulatory organizations
• Ensures consistent and seamless transition between Chefs during turnover of duties due to vacations or change of Chef
• Completes monthly inventory audit for each Unit
• Complete monthly performance assessment of each Head Chef
• Manages the approved Galley Schedule and communicates changes weekly
• Regular reports to Corporate Food & Beverage Director on the performance of Chefs
• Develop new ideas for existing menus and new concepts.
• Manage ongoing staff training and development. Coordinate closely with the culinary training team to deploy instruction to the appropriate business unit.
• Control the level of waste by proper production levels and verifying portion sizes and quality standards are following departmental standards.
• Monitor staffing levels to comply with budget requirements.
• Participate in interviewing, selecting, training, and developing staff.
• Notify the management of any variances in production, personnel needs, inventory requirements, and general status of kitchen operations.
• Perform other duties as may be assigned.

Job Requirements

Qualifications:

• Degree in Culinary Arts, Food Management
• 7 to 10 years Kitchen Management Work experience
• Strong verbal and written communication skills
• Basic math and computer skills.
• Previous Multi-Unit culinary experience preferred.

How to Apply

Interested applicant can send their unreturnable CV and documents through thomas.mekonnen@kurifturesorts.com 

Note: Use the position title as the subject line of your email.