Executive Chef for Luxury Private Island Resort

• Preparation of meals, bar snacks, room service, picnic/packed lunches etc. to the satisfaction of guests, management.
• Prepare and deliver meals to any requested location on the island.
• Ensuring that coordination with the Experience Team is fluid so that all guest dietary requests and limitations are adhered to including but not limited to Keto, Vegan, Gluten-Free diets.
• Ensure that all guest food requests are met within a sufficient time frame.
• Coordinate with the island farm team and local farmers to manipulate menus depending on available produce on the island.
• Overseeing of stock takes and stock rotation.

• Responsible for complying with the department’s budget guidelines and purchase order system as stipulated by the finance team and Island Manager.
• Management of food costs within budget by preparing comprehensive menu reports with clear and accurate costing for Island Manager/Home owner.
• Maintain accurate wastage sheets.
• Clear planning of ordering and delivery processes.
• Strict management of kitchen storerooms and ensuring food rotation to avoid wastage.
• When necessary, managing buffet stations to ensure costs are properly managed.

• Working with the food service team to ensure the intended service standards are understood and met.
• Design menu plans which work with each dining location and the guests’ requirements.
• Hold service briefings alongside Experience Manager to ensure clear communication with the relevant front of house team members.
• Responsible for ordering of food supplies, utensils, crockery and appliances.
• Maintaining stock control and keeping waste to a minimum.

• Interacting with guests during service to ensure a clear understanding of menus and nutritional benefits of ingredients to comply with the island’s health and nutrition focus.
• When requested, to conduct guest cookery classes and demonstrations in the island kitchen.
• Developing our island recipe books to share with guests.

• Maintaining the highest level of Hygiene as per the standards of the BVI Environmental Health Department both in and in the surrounding areas of the kitchen, the staff working in the kitchen and the appliances that are used.
• Ensure all equipment is functional and used in accordance with manufactures and safety guidelines. Report any malfunctions to the engineering team and Island Manager and ensure the kitchen team are all aware.
• Compiling training, and ensuring the team is trained and adhere to high transparency and standards of hygiene.
• Ensure that all members of the kitchen and service teams have attended and passed the BVI Food Handlers Course and that the relevant certificates have been passed to the Island Manager to keep on the relevant files.
• Assist other members of the management team in ensuring that all health & safety requirements are met and that working practices are monitored for safety.
• Create, maintain and record HACCP, food safety policies and cleaning schedules and records.

• Ensure compliance with the BVI Labour Code as guided by the Human Resources.
• Take the necessary steps to ensure a harmonious working relationship within the team to resolve any issues that might threaten a conducive working atmosphere.
• Lead the team through effective setting of examples.
• Responsible for guiding, developing and supporting team members.
• Coach individual team members to develop their skills and maximize performance.
• Give clear direction and guidelines to team members.
• Confront and resolve performance problems as necessary and in line with company policies.
• Motivate and be proactive in encouraging team commitment and spirit.
• Delegate and manage the distribution of the workload effectively.
• Communicate effectively through regular briefings, and 1-1 meetings with direct reports.
• Conduct appraisals with the support of the Human Resources.
• Assist with team recruitment by being present at interviews and giving feedback when requested.
• Ensure that team member induction and the necessary documentation are completed with a new team member.
• Share ideas and problems with the team and encourage their input in helping make decisions where possible.
• Keep Human Resources advised on any serious disciplinary actions or formal grievances and take advice from them as to dealing with the situation.

• To attend all meetings as requested by management and support the communications process.
• To maintain total confidentiality as to the identity of the guest staying on property.
• To have a clear working knowledge of the island’s policies and operate within their guidelines at all times.
• To cooperate with management and other employees to ensure a harmonious working environment.
• To respond to fire emergencies as stated in the fire procedures and undergo any training on emergencies and accidents.
• To dress in the Aerial BVI island uniform and be groomed when on duty.
• To assist in island/business preparation for a hurricane or other significant event.
• To assist with the island’s charitable activities.
• When off-island, to behave in a manner appropriate as a representative of the island.
• Abide by Aerial’s core values and employee handbook.
• To undertake any reasonable project requested by a management member or homeowner.

Aerial Group