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Head Chef – Luxury Wedding Venue – Hartbeespoort, Gauteng
Our client, a luxury wedding venue, is looking for a Head Chef to manage the day-to-day operation of the kitchen and ensure that all operating standards and policies are adhered to.
MINIMUM REQUIREMENTS:
Applicable tertiary qualification.
Minimum of 5 years’ experience in the same or similar position in a 4/5 star hotel.
KEY OUTPUTS AS HEAD CHEF:
MAIN RESPONSIBILITIES
To be responsible for all food operations including menu development, management of stock, minimization of wastage, food costing, food pricing, the preparation of and plating of food dishes.
To ensure the highest quality and hygienic standards are achieved.
To be informed of each specific function’s requirements
To ensure that all the necessary stock orders are placed for each function and that all goods delivered are of the right quantity and quality.
To ensure that all subordinate staff are familiar with the day’s requirements by providing an effective handover and are delegating daily tasks.
To ensure that all subordinate kitchen Staff are familiar with the day’s requirements by providing an effective handover and delegating daily tasks.
To ensure that statutory, as well as hygiene regulations are strictly adhered to in the kitchen.
To ensure that all staff have been allocated specific duties and ensure that these tasks are performed as per the requirements in the kitchen operating manual.
To assist and ensure that regular stock takes are accurately executed, and that all stock is stored correctly at the optimum hygiene level.
To ensure the correct disciplinary procedures are maintained as laid down by the Company’s corrective action policy, which includes the issuing of warnings, counselling of staff, and acting as initiator at a formal disciplinary hearing.
To ensure that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature.
To ensure that the Health and Safety procedures of the Hotel are adhered to and enforced.
Ensure that all administrative tasks are completed.
Performing experimental cooking for menu tasting. Menu creations, ideas and special events.
To ensure that no or minimum wastage occurs.
To train the junior kitchen staff and further the development of their cooking skills and knowledge.
To manage the probationary reviews and performance appraisals of the junior kitchen staff.
TASKS TO PERFORM IN EXECUTION OF DUTIES
Attend any management or kitchen related meetings as Head Chef and raise any issues that have relevance to the day-to-day operation the kitchen.
To be familiar with each individual menu as to ensure that he/she can instruct the Junior Chefs to prepare all the required mise-en-place for the dishes that will be served on a particular day.
Ensure that the relevant mise-en-place lists are completed for the different a-la-carte menus, as per the Mise en Place lists that have been prepared.
Ensure that if there are any special tasks to be performed by the junior Chefs, that these are communicated to the junior Chefs and are executed accordingly.
PLATING, QUALITY AND QUANTITY CONTROL
Ensure each dish prepared in the kitchen is as per the mise-en-place list that has been prepared.
Ensure that all dishes leaving the kitchen are presented as per the prescribed pictures displayed at each respective section in the kitchen.
Ensure that the food leaves the kitchen at the requested temperature.
HYGIENE REGULATIONS
Ensure that the stewarding team cleans all areas, which include, floors, walls, counters, fridges, etc. within the kitchen by using the correct cleaning materials and chemicals.
Ensure that the refuse is removed to the refuse area and check that the refuse area is correctly always used.
Check the grease traps and ensure that they have been cleaned and that they are not blocked or overflowing.
Ensure that the work areas and surfaces are clean and tidy once they have completed their daily tasks.
Ensure that the various sections of the kitchen always adhere to the hygiene requirements of the kitchen.
Maintain a high standard of work in the kitchen.
To ensure that all staff have been allocated specified duties and ensure that these tasks are performed as per the requirements of the kitchen operations manual.
Delegate daily tasks to the subordinated Chefs and check that these tasks are completed accordingly.
Ensure that all safety guidelines are followed within the kitchen and that all the kitchen staff operates within these parameters.
STOCK, FOOD COSTINGS, STORE AND HYGIENE CONTROL
Manage a weekly food stock take.
Responsibility for monthly calculation & reporting on food costs.
Ensure that all the storerooms and fridges are cleaned and packed correctly in preparation for a stock count.
Ensure that all food items in the fridge/freezer are clearly marked and dated to assist with the stock taking procedure.
Ensure that stock is rotated, and old stock is used first.
Ensure that stock is stored in the correct manner in the refrigerator or freezer.
Ensure all stock is sealed, vacuumed, packed, or wrapped.
Ensure that all the storage areas, cold rooms, fridges, and freezers are constantly kept clean and tidy.
Monitor staff performance and take the necessary corrective action against staff members’ misconduct and incapacity as per the Corrective Action Policy and procedure manual.
HEALTH AND SAFETY
Ensure that all staff are conversant with the Health and Safety requirements.
Ensure that staff in the kitchen wear the correct protective clothing and equipment when completing their daily task.
To always maintain the highest possible standard of hygiene and to ensure that your appearance and workstation is always neat and tidy.
GENERAL ISSUES
Ensure that the kitchen staff takes the correct meal breaks and that the time frames are adhered to.
Ensure that all kitchen staff are dressed in their required uniforms and that these are always clean and presentable.
Ensure that smoke breaks are controlled and authorised, that staff do not abuse this privilege.
To hold regular performance appraisals with all subordinates, identifying areas for development and training needs.
Conduct training and ensure that this training is effective by constantly monitoring the kitchen staff’s performance and ensure that their respective cooking skills are of the required standard.
Ensure that all administrative tasks are completed.
Ensure that all filing for the kitchen is done according to the filing system that has been implemented on the provided software.
To ensure that the Chefs Office is kept clean and that all filing cabinets are locked.
Ensure that the Chefs office is locked when shift is completed and will be leaving the premises.
Ensure that when requested to prepare a menu tasting, that it is prepared timeously, professionally, and according to the required standards, menu, and presentation required.
Provide constructive input in the preparation of new menus.
Ensure that all off-cuts occurring during the food processing procedure are reutilized and not disposed of.
Ensure that regular spot checks are done within the various preparation sections to check that all off-cuts are not wasted.
To ensure that no consumption by the chef preparing food occurs.
Ensure that spot checks are performed on refuse bins to check that wastage does not occur.
To provide a professional, courteous, and friendly service to all guests and to perform all duties in an effective and efficient manner.
To be aware of all facilities offered by the Company, opening and closing times, dress codes as well as general information that may be required.
To be aware of all functions and events of the day.
To work in harmony with all related departments.
To be fully aware of the Fire, Safety and Evacuation Procedures.
To be aware of and always abide by the House Rules of the venue.
To report any contraventions of these rules to Management timeously in order that preventative measures may be taken.
To attend any training or staff meetings when required.
To always adhere to the Company’s policy regarding personal calls.
To further the good name of the Company both in and out of work, always encouraging goodwill from the public for the Company.
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