Executive Chef

Nungwi Dreams by Mantis is a beachfront resort-style boutique hotel situated on the northern tip of Nungwi, the highest-rated and most pristine beach on the island of Zanzibar. Located away from the hustle and bustle of the Nungwi and Kendwa areas, Nungwi Dreams offers a secluded luxurious hideaway, with direct access to the beach and stunning views of the island.

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As Executive Chef, you will establish and execute the strategic operations of the culinary section for the Nungwi Dreams by Mantis, enhancing the local authenticity and locally sourced products to deliver a unique guests experience through a culinary journey.

You will provide sound leadership and training that will enable the culinary team of professionals to create memorable experiences while ensuring sustainability is achieved. 

Main responsibilities will include, but not limited to, achieving targets such as P&L Budget and Forecast, adhering to HACCP and  Food Safety standards, food quality and guest satisfaction.

Primary Responsibilities

FOOD QUALITIY

• Responsible for the quality of all food served throughout the outlets and ensures that the food presented to guests is consistently of high-quality standards.
• To constantly be alert on freshness, presentations and temperature of food served
• Planning, co-ordination and supervision of all menu implementations.
• Guides respective Chef in charge of the outlet in creating and developing new dishes and recipes by keeping up with the latest market trends.
• Supervises all food tasting sessions.

COST CONTROL

• To be profitable and cost conscious and needs to be responsible about the daily requisitioning of all perishable and non-perishable food items.
• Guides respective Chefs in charge of the outlets constantly finding ways to further improve the food cost through strategic purchasing and working process, without negatively affecting pre- determined quality standards.
• Be responsible and accountable for the overall food cost as well as non-food costs such as kitchen supplies, energy costs, utensils and operating guest supplies.
• Controls and ensures that expenses/purchases/requisitions are within budget limits and maintains food gross profit set by the hotel
• Ensures food portioning, serving, requisitions and receiving from stores are properly controlled to minimise wastage, in line with Standard Operating Procedures.
• Demonstrates management abilities and knowledge relating to budget matters such as Labor Costs, Training Expenses, Operating Equipment and Food Cost etc.

HYGIENE AND SANITATION

• Ensures a professional running of his/her kitchens and has to ensure that agreed quality, hygiene and other standards are kept or surpassed at all times in line HACCP and local authorities’ standards.
• Communication of local requirements, food sanitation laws, safety regulations and other to all staff.
• Ensures the grooming and hygiene practices of colleagues are in line with Nungwi Dreams by Mantis standards.
• Ensures Executive Sous chef and Chief steward conduct weekly kitchen walk-through with respective departments and ensure that the kitchen sanitation and Engineering maintenance and standards are met. Ensures all findings are solved and closed.
• Ensures that any opened kitchen concept in the hotel is well organized and presentable at any given time.
• To be careful in preventing the usage of spoiled or contaminated products in any phrase of food preparation and prevents employees who are ill or suffering from an infection from taking part in the preparation or handling of food.

MANAGEMENT AND LEADERSHIP OF THE CULINARY TEAM

• Responsible for the day to day culinary operation in the hotel.
• Provides leadership, training and supervision on all production in the kitchens and oversees the quality as well as timely distribution of the food product originating from the kitchen.
• Influences the skills, knowledge, attitude, communications and team spirit of the whole culinary operation in the hotel.
• Constantly strives to improve kitchen operating procedures.
• Proposes and initiates when approved, new services and products for our guests.
• Ensures disciplinary and grievance procedures are properly adhered to and followed.
• Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
• Ensures that positive working relations with other departments are fostered giving co-operation at all times.
• Fosters positive thinking and motivation by giving active assistance and advice on more effective ways of running the kitchens.
• Supervises the work of the colleagues and viewed as approachable, fair when dealing with all the Chefs on all culinary matters at all times.
• Assigns in detail specific duties to all colleagues, instruct them in their work and communicate with Executive Chef on all aspects of the kitchen management.
• Liaises with all departments to ensure a correct and professional operation is conducted.  Ensures all colleagues are on time at all times and that proper disciplinary action is taken when the policies of the culinary division are not followed.
• Coordinates all outlet functions with Events Team and Chef-In-Charge to ensure maximum efficiency and use of facilities, food and colleagues’ productivity.
• Ensures smooth and effective communication among the kitchens and with other departments.
• Evaluates the performance of the kitchen colleagues and give Hotel Manager any recommendations for promotions or other actions
• Works with the Talent and Culture Department on hiring of colleagues.
• Ensures that daily line-up is conducted within respective outlet.
• Ensures that all deadlines are met.
• Monitors and schedules annual leave in a timely and effective manner, with the best intent of outlet / colleagues.

TRAINING, LEARNING AND DEVELOPMENT OF CULINARY TEAM 

• Stream lines all training requirements and co-ordinates all arrangements for proper execution of instructions.
• Ensures Executive Sous chef conducts training regularly for colleagues to develop their skills/new menu items.  
• Guides the departmental orientation for new hires.
• Ensures that colleagues are aware of hotel rules and regulations.

OTHER RESPONSIBILITIES

• Builds guest loyalty and to develop to a professional relationship with regular guests and patrons.
• Continually improves product and obtain feedback from guest and patrons.
• Handles customer comments and complaints and take swift corrective action after consultation with the department head concerned.
• Performs any other reasonable duties as required from time to time.
• To uphold Accor Hotels values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions.
• Follows sustainable procedures and practices that support ‘ESG initiatives (Accor’s Corporate Social Responsibility program).

Benefits for the positions

• Salary range - $2500/3000 pm
• Medical provided on island
• Pension Local – ZSFF
• Accommodation provided
• Meals

Knowledge and Experience

• Minimum Professional Certificate in a Culinary-related field. 
• Experience in a senior culinary leadership role in a comparable property
• Detailed knowledge of International cuisine.
• Proficient in written and conversational English.
• Technical knowledge and job skills training related to all International food served at the hotel and the effective use of provided materials.

Competencies

• Service oriented with an eye for details.
• Multicultural awareness and able to work and thrive within a culturally diverse environment.
• Good interpersonal skills with ability to communicate with all levels of colleagues.
• Good presentation and influencing skills.
• Flexible and able to embrace and respond to change effectively.
• Self-motivated and energetic.
• Leads to constantly improve the guest and colleague service experience.
• Leadership skills required – collaborative, enabling, and entrepreneurial.
• Demonstrates sophistication, humbleness, personality, charisma, confidence, professional etiquette and competencies.

Your team and working environment:

• At Accor, we are Heartists!  Are you ready to put your heart at the center of everything that you do? If so, then join our team of Heartists
• Every day, we look for opportunities to engage on a personal & meaningful way with our guests and each other.  

We deliver heartfelt hospitality in an environment that is engaging, enthusiastic and professionally rewarding!