Executive Chef

job overview

Shugulika Africa Limited

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Job Summary:

We are looking for a young, talented, and energetic leader who can help us continue our journey of building up our

Food and Beverage program towards our vision of a best-in-class boutique hotel.

Responsibilities:

Revamp our a-la-carte program by assessing our current menus and the competitive market offers to deliver a new unique value proposition for the local market and in-house hotel guests.
Identify and implement local training and development needs with the Sous Chef and local Tanzanian junior team.
Study current kitchen flow and operations to propose changes that speed up efficiency and delivery of service through proper planning and organization.
Identify and action improvements based on HACCP standards.
Improve existing quality, presentation, hygiene, and service levels to internationally accepted norms of an upscale hotel through continuous coaching, training, mentoring, and development of the kitchen staff.
Develop the proven system for the above through proper roster, brigade planning, accountability, and SOP/best practices.
Refine and finalize the various restaurant menu concepts reflective of a “beach club” hotel: lunch, dinner, room service, breakfast, tapas, and snacks.
Successfully and creatively work around potential limitations in locally available supply and kitchen equipment.
Provide culinary innovation in conferences, meetings, and special events to create more memorable “wow” experiences for our Guests.
Improve the presentation, creativity, taste, and food cost – and create a differentiation from the market peers.

A candidate that is inspired by our A Player values.
Has a youthful and active energy.
Has an entrepreneurial flair to help nurture and grow the business.
Has a demonstrated track record working in upmarket hotel and/or restaurant establishments.
Has experience and context working in Africa and understands the opportunities and challenges that come with it – including that of developing startup kitchens and local supply chain restraints.
Enjoys training and mentoring others (as local talent will require training and development).
Understands the importance of being a “hands-on” leader to win the respect of the TEAM.
Has worked both in resorts and corporate markets.
Enjoys local cultural immersion activities and integration into the community (as our market is very loyalty driven).