A hotel in Dar es Salaam is looking for a Head Chef. Reporting to the General Manager, the Head Chef organises and manages the processes related to food production. He/she trains, supervises and coordinates the kitchen team, whilst also being responsible for overseeing and helping prepare different menus of the restaurant.

Service & Production

• Establishes the restaurant menu, snacks menu, menu of the day and the chef's specials, following instructions from management
• Establishes and applies the product technical sheet
• Supervises and takes part in preparing and cooking the various dishes of the restaurant
• Ensures the quality of the food preparations served, their compliance with the product technical sheet and guest satisfaction
• Provides supplies according to production
• Establishes the fresh produce list, submits orders to the purchasing office and monitors the stock levels in the cold-store room and stock room
• Assists in receiving the orders to verify that they are correct and that the products are of an appropriate quality
• Organises the storage layout
• Takes inventories
• Informs the technical department of any fault detected with the equipment
• Supervises the end-of-month inventories

Financial Management /Administrative

• Helps prepare the budget and set departmental goals
• Keeps stats on footfall in the restaurant to determine the production levels based on which to place orders
• Ensures portions are monitored and standards are adhered to so as to minimise waste and to maintain the budgeted food cost
• Helps prepare operating budgets, investment budgets and departmental goals

Team management / Interdepartmental coordination

• Creates the time sheet, the schedules of the chefs and kitchen porters under the responsibility of Management, as well as the cleaning schedules
• Optimises the organisation of their department by ensuring that staffing and the workload match up;
• Applies labour law and hotel HR procedures
• Fosters the development of their employees' skills, ensures they are given training and aids them in their professional development
• Conducts regular evaluations of their employees, identifying areas for improvement and training needs and ensures that this training is carried out
• Provides annual appraisal interviews and sets goals for staff
• Approves recruitments
• Organises the process of receiving and integrating new staff members
• Develops the motivation and entry of their teams by creating a good working environment
• Regularly moves around the department, maintaining a high level of communication with customers and staff
• Ensures that the most qualified person is appointed for a job vacancy - as far as possible, this should be an internal promotion
• The Executive Chef supervises the commis chef and scullers as per the hotel’s management guidelines:
• Supervises and coordinates the kitchen team in a good working atmosphere;
• Maintains a good level of discipline in the kitchen to ensure staff behave appropriately and to guarantee productivity, as well as to adhere to the health and safety rules;
• The Head Chef ensures the kitchen's representation and coordination with the other departments and management, and actively takes part in various meetings, especially F&B meetings.

Health and Safety, Security and Environmental responsibility

• Guarantees the cleanliness of their team's workstations: ensures that the kitchen and equipment are clean and tidy at all times;
• Ensures their team are well presented at all times (clothing, personal hygiene, etc.) to make a good impression on guests, as well as for the sake of their own health and safety;
• Applies and ensures the application of the basic health and safety rules (fire, etc.);
• Is responsible for the maximum security of the people and property in the areas under their control;
• Ensures that all equipment is used in an environmentally responsible manner: plugging in and unplugging equipment;
• Makes sure that their department complies with the health and safety rules, as well as internal payment;
• Checks cleanliness levels and compliance with hygiene measures for staff, workstations, supplies, cold-storage rooms and the office on a daily basis;
• Reports risks of accident or any fault to their superior;
• Keeps up to date with the hotel's fire and evacuation procedures;
• Applies the emergency food safety measures should any problems be detected (refrigeration breakdown, risk of cross-contamination, non-compliant delivery, etc.)

• Higher education degree, preferably specialised in hospitality and catering;
• Professional kitchen training with proven experience as a Sous Chef or Head chef
• Proven experience in team management
• Prior experience in managing teams is highly desirable

Skills and capabilities:

• Has fluency in the language of the country as well as English
• Is proficient in using It equipment and the PMS
• Is eloquent
• Excellent presentation
• Sense of hospitality and service
• Has knowledge of the pro-ducts
• Is a good listener, is able to engage in conversation and is receptive
• Dynamic and proactive
• Ability to show foresight
• Is responsible and independent
• Demonstrates team spirit and leadership
• Has self-confidence
• Sense of ethics and exemplary character
• Sales spirit
• Resistance to stress
• Has discipline and is well organised
• Good manager
• Knowledge of the HACCP hygiene standards