Head Chef – 5 Star Hotel & Spa – Knysna, Western Cape

Head Chef – 5 Star Hotel & Spa – Knysna, Western Cape

Our client, a luxury golf estate, is looking for a Head Chef who will be responsible for the development and implementation of innovative, creative menus and recipes that are of the highest quality, presentation and flavour that suits the mark of the property within the price-range set by Group Support Services; and excellent guest satisfaction achieved through the smooth running of an extremely hygienic kitchen and preparation area, waste and stock control and well-trained employees.

MINIMUM REQUIREMENTS:

Applicable Tertiary Qualification
Minimum of 2 years’ experience in the same or similar position in a 4/5 star hotel
Familiar with all duties and procedures in the Kitchen of a Hotel

DUTIES AND RESPONSIBILITIES:

Operations:

Directs the operations within the Kitchen to ensure the smooth running of all aspects of the culinary Department.
Develops recipes that can be consistently prepared by all staff within the Kitchen that are of the highest quality, well-presented, flavourful, creative and innovative.
Develops menus that suit the mark of the property within the price-ranges set by Group Support Services
Ensures that Hygiene Protocols are comprehensive and leaves no risk to the Kitchen staff or the guests.
Deals with Culinary Guest Complaints efficiently and effectively.

Management:

Displays exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
Maintain the Management of the supervisors within the Kitchen with regards to Performance Management, Discipline, Coaching and Development.
Ensure effective communication amongst the individuals of the Kitchen as well as between other Departments in the Property.
Ensure that all information cascaded down from Groups Support Services is shared with all the employees reporting to you.
Ensure that Groups Support Services is aware of incidents or changes on the property that might affect other parts of the Company or other Properties.

Human Resources:

Trains, develops and motivates all staff within the Kitchen to meet and exceed established food preparation standards on a consistent basis.
Ensure that the correct Recruitment Process is followed for all new recruits within the Kitchen.
Conduct probationary and performance reviews timeously.
Accurately complete HR Status forms and submit them before the deadline.
Ensure that the kitchen dress code is abided to.
To ensure that fair and equitable discipline is applied.
Manage of operational staff files.

Finance:

Ensures that waste-management programs are put in place and implemented to reduce unnecessary costs.
Ensure that Food Costs are kept within the boundaries as set by Group Support Services
Ensure that the menu items are priced competitively according to the revenue of the property.
Ensure that Purchase Order procedures are followed – quote, authorisation, delivery, and payment.
Ensure that the Package Potentials and Headcounts within your Division are always within optimal levels to ensure maximum productivity within the budget.

Administration:

Ensure that all stores are managed, classified, labelled, secured and packed as per the set standards.
Ensure that orders are placed timeously and within sufficient quantities to avoid wastage and out of stocks.
Compare the prices and quality of suppliers to always ensure the best products used in the recipes.

To apply please email [email protected] or click on the apply for job button below.

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