About the position
Our Client is looking for a Executive Chef to join their team
Location: Mozambique
Company Overview:
The strength of the company is built on remarkable people who give passionately to their roles, work tirelessly, place the guest experience at the core of their daily focus, and care for the sustainability of surrounding communities and the environment. Every individual contributes to the overall success and impact of the business, regardless of role or function. Team members are selected with care as they represent the strength and future of the company.
Key Outputs:
- Kitchen hygiene standards maintained at Benguerra Island Lodge
- Training of chefs and implementation of kitchen standards
- Correct chemicals and sufficient cleaning materials consistently available
- Food presentation aligned with Styling Guide
- Awareness of current food trends and standards
- Delivery of creative beach banqueting according to Food Styling Guide
- Proactive maintenance of kitchen facilities and equipment
- Strong communication with chefs, HODs, Lodge Manager, and suppliers
- Accurate stock controls and stock rotation
- Administration and personnel files maintained according to GM requirements
- Oversight of all food orders, storerooms, fridges, and deep freezers
- Daily management and processing of leftovers
- Vehicles and containers transporting food maintained in spotless condition
- Checklists for all items dispatched to camps maintained and followed
- All food served to guests checked for quality and presentation
- Restricted kitchen access; only kitchen staff, Executive Chef, and GM permitted entry
- All fridges, freezers, and storerooms secured and monitored
- Meals and platters prepared and presented fresh, at the last possible moment
- Quality and quantity of snacks for activities checked and approved
- Island banqueting, drink stops, and picnics organized with checklists
- Rain management plan implemented
- Canteen organized and maintained
- Positive interaction with guests, Food Fundis, and other chefs encouraged; feedback invited and shared
- Discipline, fairness, and role-model leadership upheld
- Teamwork actively promoted
- Flexible, approachable, and supportive environment maintained
- Special dietary needs of guests identified and accommodated
- Emergency food reserves maintained for crisis situations
- Managers and butlers briefed daily on all dishes and ingredients
- Supplier pricing monitored
- Food presentation aligned with lodge-specific food identity
- Oversight of kitchen smalls, crockery, and equipment
- Month-end administration completed accurately
- Skills matrix maintained according to staff level
- Group and wedding menus executed in line with brand standards
- Focus on local procurement and regional food stories within food strategy
- Training, workshops, and team-building initiatives implemented
- Development of canteen standards ensured
Skills Required:
- Excellent communication skills with guests and staff
- Computer literacy, including Microsoft Outlook and Excel
- Work standard exceeding lodge requirements
- Strong organizational ability
- Lateral thinking and initiative
- Commitment to world-class hospitality and service standards
- Integrity, honesty, proactivity, and drive
- Clear career ambitions
Knowledge Required:
- Hospitality and food trends
- Local communities and country context
- Company structure and objectives
- Valid driver’s license
- Previous Experience Required:
- Experience in the service industry, particularly in guest and staff relations
- Minimum 3+ years relevant experience in a 5-star lodge or hotel
- Strong passion for creating exceptional food
Personal Characteristics:
- Strong interpersonal skills and team player
- Attention to detail and initiative
- Diligence and self-motivation to meet deadlines
- Willingness to share knowledge, teach, and inspire others
- Strong leadership and ability to lead by example
Desired Skills:
- Executive Chef
- Head Chef
- Chef de Cuisine
