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
Required Skills
Qualifications / Experience
Expected travel requirements
Bush based experience with extensive travel
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