Introduction
Since 2004, our client has been a leading presence in the main safari destinations in Tanzania and Kenya, as well as a driving role in several pioneering projects. Their ultimate goal is to turn crucial and fragile natural habitats into lasting conservation economies, benefiting both the environment and local communities. At present, the company owns and operates 20 lodges and camps as well as a ground handling operation. Our client is the first Sustainable Safari / Lodge Company in Africa to receive a 5 Star rating for Sustainability from GIIRS, was recognized as one of the “Best Companies for the World” in 2013 and was awarded the 2014 Tourism for Tomorrow Business Award.
They believe that world class travel can go hand-in-hand with improving livelihoods and conservation of nature. Their luxury camps and lodges are in some of the most special placed on Earth. Places they want to safeguard for the future. They strive to transform whole areas, from crucial fragile natural habitats with often impoverished communities into lasting conservation economies: effectively protecting wildlife whilst providing opportunities for local people to prosper. Whichever department you work in, your efforts will be crucial in achieving our conservation goal.Description
Our client is one of East Africa’s long-standing safari companies. They are looking to employ a professional Chef Trainer to be responsible for managing all chef training and Foods & Beverages (F&B) operations and for delivering an excellent guest experience across all their lodges in Tanzania. The successful candidate will be able to forecast, plan, manage and approve all F&B orders in accordance with set par levels and menus.
As the Chef Trainer, you will be tasked with helping to trouble shoot any problems across the lodges, whilst setting and maintaining the F&B standards.
The Chef Trainer is a member of the training team and indirectly the F&B department. The objective of the training department is to constantly train skills in order to improve the quality of service to our guests. As part of the F&B department we aim to offer wholesome lovingly well-prepared meals while ensuring that we engage with our guests to ensure what we offer is well received.
Reporting Relationships
Position Reports to: Group Head Chef Trainer
General Profile
As a chef trainer you will lead by example and must always remain professional. This includes your attire as well as your attitude. A chef trainer is responsible for improving the skills and efficiency of our kitchens while indirectly improving the overall food offering at our camps. He/she will observe all aspects of the F&B offering while in camp and report any irregularities or concerns. While in camp the chef trainer will engage with guests at mealtimes to ensure that meals are well received.
Health & Food Safety
As a trainer he/she will be knowledgeable of food safety guidelines and procedures and will ensure that these guidelines are trained and adhered to. This will include assisting management & camp chefs with cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas at all times. Report maintenance problems, breakages, fire and health hazards, security risks, accidents, lost and found, shortages and any unusual happenings.
Training
As a chef training your main function is to train set curriculum as set out by the group head of training. This training will be reported on a monthly basis. As a trainer you will be asked to assess the progress of each individual and assist in managing their progress.
Enforcing company rules and regulations
It will be your responsibility to ensure that recipes, portion controls, food safety and presentation specifications are adhered to in order to remain consistent. While in camp you will assist with receiving of food items, stock counts and food orders and report any discrepancies to the camp management.
Communication
Direct: As a trainer, you will report through to the Group Head Chef Trainer. You will be asked to formulate a training report after any formal training session while consistently evaluating individuals to ensure they meet the required skill levels as set out in their job descriptions.
Indirect: While in camps you will report to the operations managers. This will include communicating the purpose of your visit, the curriculum you will be training as well as the progress of each individual trained. Furthermore, any irregularities, concerns or suggestions will be communicated to the camp manager as well as the operations managers.
Human Resources
As a member of the training team you will occasionally be asked to assist in arranging training functions, ensuring relief chefs are where they need to be as well as play an active role in recruitment.
Responsibilities
- Design and train on menus and continuously make necessary improvements
- Lead F&B teams by attracting, recruiting, training and appraising talented personnel
- Assist in guiding HR teams in ensuring salary grades are maintained and designations are periodically reviewed
- Provide a two-way communication and nurture an ownership environment with emphasis in motivation and teamwork
- Comply with all health and safety regulations, assisting in constantly improving Food safety awareness and training consistently to ensure standards are met
- Report on management regarding productivity, consumptions and guest, agent and management teams feedback
- Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards
- Full operational responsibility for all aspects of the food and beverage department according to agreed camp minimum standards
- Implement and monitor departmental training and development plans
- Set the standard and audit Health and Safety issues within the Food and Beverage department. Assist in preventing and actively addressing food safety issues as well as health and safety issues for the department
- Financial awareness with a full understanding of Food and Beverage revenue streams and controls. Actively guide and assist camp management to consistently improve F&B cost controls
Required Skills
- Proven food and beverage management experience
- Proven management, training and team building skills
- Excellent people management and communication skills
- Very flexible in regard to working hours and travel
- Able to work in a pressurized environment and be able to multi-task
- Working knowledge of MS Office
- Ability to spot and resolve problems efficiently
- Mastery in delegating multiple tasks
- Communication and leadership skills
- Up to date with food and beverages trends and best practices
- Ability to manage personnel and meet financial targets
- Guest oriented and service minded
- Training in the bush requires the applicant to think on their feet and make do with what is available
Qualifications / Experience
- Culinary / cooking course, diploma or degree in Food service management, BA, or related
- Basic Swahili advantageous
- Min 5 years’ experience
- Training experience at all skills levels
Expected travel requirements
Bush based experience with extensive travel
