Chef de Cuisine – Hotel Restaurant – Illovo, Sandton

Chef de Cuisine – Hotel Restaurant – Illovo, Sandton

My client, a beautiful 5* property in the JHB North area and part of a larger group, has a great career opportunity for a Chef de Cuisine

The CdC will be responsible to assist the Executive Chef  for overall kitchen operation as a successful independent profit centre, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.

Description:

• Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Also Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced.

Duties and Responsibilities:

• Interacts with guests to obtain feedback on product quality and service levels.
• Responds to and handles guest problems and complaints.
• Able to make recommendations to the Executive Chef regarding succession planning.
• To be aware of all financial budgets and goals.
• To ensure that guests are always receiving an exceptional dining experience representing true value for money.
• Ensure that all recipes and product yields are accurately costed and reviewed regularly.
• Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.
• Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.
• Ensure that associate meals and associate dining services are of a consistently high standard.
• Ensure that chefs are always in clean, tidy uniforms and are always presentable to be in guest view.
• Ensure that all food preparation equipment is being used safety and correctly and that it is cleaned and maintained.
• Ensure that all culinary operations manuals are prepared and updated.
• Ensure that the Department’s overall operational budgets are strictly adhered too.
• Ensure that the culinary department adheres to all company and hotel policies and procedures.
• Ensure that a consistent first class product of the highest quality is achieved and maintained in all culinary areas, whilst adhering to operational deadlines.
• Ensure that meetings are well planned, and results orientated.
• Creative menu planning and correct food preparation for each outlets including banquets.
• To work in close conjunction with the Food and Beverage Manager and respective & teams, to create a yearly marketing Plan for the outlet.
• Ensure that all relevant banquet set-ups are prepared ahead of guest’s arrival and in adherence with hotel standards.
• Be aware of new items, which are introduced onto the market and keep up with the lasted product trends.
• To fully understand the market needs and desires for each outlet and ensure that the menus are developed to reflect those needs.
• To initiate relevant maintenance reports and work orders supported by the respective follow up of those items actioned.
• To manage associates fairly and take a personal interest in knowing all culinary associates.
• To project a positive and motivated attitude among all associates.
• To spend time in the restaurant to ensure that the operation is managed well by the outlet team.
• To frequently verify that only the highest quality products are used in food preparation.
• To Ensure that all food products received into the hotel are of the required standard and quality and that they are stored and rotated correctly.
• Responsible for the supervision of all stewards and their activities within the culinary department.
• Ensure that weekly work schedules and annual leave planners are administered and filed correctly.
• Ensure that the overall culinary department is motivated and that positive feedback on work performance is given.
• To delegate responsibilities to subordinates as required.
• Coach and counsel employees in a timely manner and in accordance with Company policy.
• To act as manager on duty for the hotel as scheduled.
• To recruit and select a suitable culinary team who are able to work within a decentralized management philosophy.
• Identify strengths and weaknesses and provide timely feedback to the individual.

Requirements:
Fair and firm management abilities with high influencing skills.
Strong administration skills.
Creative and innovative.
Strong knowledge of food and beverage.
Hands-on approach to all operational aspects.
Excellent communication skills and computer skills.
Initiative and Self-motivated.
Ideal training and coaching skills.

Education:
Matric certificate.
Culinary diploma from a recognized institution or higher.

Experience:
At least 10 years’ experience in the industry.
2 years in a senior management position.

If no reply is received in 4 working days please consider your application unsuccessful

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If you have not heard back from us within 7 days, please accept that your application was not successful on this occasion, Have a look at more of our available jobs in the Hospitality and Catering industry.