Head Chef

Main Responsibilities 

Kitchen Management

• Overlook all operational & administrative aspects of the kitchen
• Production, preparation and presentation of food with attention to detail
• Ensure food standards and presentation are always maintained at the highest standards
• Maintain stock levels of all kitchen supplies
• Assist the procurement department with the purchase of all food items and kitchen equipment

Training & Performance Management

• Ensure all team members are aware of their duties and what is expected of them
• To complete constant on the job training to ensure standards are maintained
• Oversee and monitor the work of the kitchen team to ensure all tasks are completed as per requirements
• Maintain and implement discipline for all kitchen team members and follow through with disciplinary action

Menu’s & Product Knowledge

• Creation of new menus seasonally across all Kitchen outlets
• Plan, coordinate and supervise all menu planning and implementation
• Keep up with modern trends and innovations within the industry and implement new ideas, techniques and concepts

Budget & Cost Control

• Maintain food cost of sales as set out in the departmental budget
• Ensure wastage is kept to a minimum by drawing up standardised menus and recipes
• Pay careful attention to operating budgets of the department to ensure that all other costs are controlled to maintain correct levels of spending

HR & IR

• Maintain and implement discipline for all kitchen team members and follow through with disciplinary action
• Adhere and implement all statutory requirements with regards to HACCP, and health & safety regulations.

Other Qualities & Duties

• Attend HOD meetings
• Ensure that the preparation of meals are per company standard, ie in quality, quantity, temperature, garnishing & safety
• Work towards exceeding customer’s expectations by encouraging & promoting high level of service
• Ensure that complaints, queries by customers are attended to
• Ensure daily communication with all departments
• Ensure kitchen morale is high & teamwork evident at all times
• Control food cost through careful purchasing, portion control & wastage
• Ensure that highest quality of food that is delivered to hotel from suppliers is of the highest seasonal quality & adhere to a zero tolerance of sub-standard product
• Monitor and approve Staff rostering
• Performance appraisals, Staff management, training & guidance
• Control maintenance of kitchen equipment
• Daily department meetings
• Any other duties that may be required

• A Creative flair & passionate about foods & Conceptualisation.
• Attention to detail
• Customer service, Positive attitude & a Good team Leader.
• Act in good faith & in the best interest of the Company at all times
• Must be able to work shifts
• Presentable, well-spoken individual

Qualifications:

NQF Level 5 & above Qualification / Diploma / Degree in Culinary Arts / Hospitality / Hotel Management

Minimum 5 years-experience in a similar role and managing multiple outlets an added advantage.

Previous experience in luxury/ 5-Star environment essential 

Previous experience controlling food & labour costs essential