Head Chef

POSITION: HEAD CHEF

South African Citizens ONLY

DIVISION:

Food and Beverage

OCCUPATIONAL LEVEL:

Middle Management

OCCUPATIONAL CATEGORY:

Management

SKILLS PROGRAMME FRAMEWORK LEVEL:

Diploma in Professional Cookery

DUTIES:

This is a hands-on position. Responsible for the management of the kitchen and overall food preparation/ production, cost effectively and to required quality, in accordance with the Hotel’s operational requirements.

Supervises kitchen personnel, assists in mise en place, food preparation, cooking, managing the food orders at the pass and overall kitchen management and standards of food production, hygiene and safety.

Checks kitchen readiness, stocks, storage, cleanliness, etc. prior to service and is responsible for ensuring the Minimum GUEST Service standards are being met. Running out of stock or not having enough stock will not be tolerated. Responsible for STAFF training to ensure competencies in the good portion control and pleasing presentation and quality of dishes .

Forecasts anticipated volumes of business and schedules STAFF accordingly. May be required to review the menus, compile special function menus, complete menu costings and maintain records of cost of sales, stocktaking, etc.

Responsible for the control of kitchen food stocks, purchasing, receiving, storage and issuing of goods purchased and the control, maintenance and cleaning of kitchen operating equipment and stocks.

Excellent cooking skills required

Creating of a la carte menus (costed correctly and plated according to 3-star standard)

Creating of buffet menus (costed correctly and arrange food on buffet as per 3-star standard)

Conference, functions and banqueting menus to be created. Meet guests to ensure the food is what they expects.

JOB SPECIFICATION:

Literacy: Must be fully literate and able to read and interpret policies, procedures and communications. Must have a good grammatical application to compile menus, inter-departmental and Management reports.

Numeracy: Must be fully numerate to be able to perform relative calculations, statistics and be able to interpret basic accounts and financial statements/ reports/ invoices.

Language: English for the purposes of communicating with guests and management.

Physical: Must be able to maintain physical stamina to personally supervise areas of responsibility.

Formal Training: Professional Chef Diploma

Education: Matric plus post graduate qualification related to Hotel / Food Service Management

Competency: The employee is able to consistently apply the skills and knowledge requirements of the job position in order to meet and exceed the Key Result Areas of the position.

The employee is able to display management skills in the interpretation of Hotel policy, business objectives, the application of resources, control of costs and overall management of staff and standards.

Stock and Equipment Control

All food stocks, prepared foods and left‑overs are kept securely and under the correct conditions applicable to each type of commodity stored, labeled and dated

Liaison is maintained with Suppliers to ensure seasonal availability of items, quality and specifications for raw goods and timeous ordering.

All goods received are checked against original authorized order, checked for quantity, quality and price. Documentation is correctly processed.

Regular stock checks/ stock takes are conducted and adequate security measures are maintained.

Control is maintained to ensure operating equipment is used properly, cleaned and stored correctly and all maintenance problems are timeously reported and followed up.

STAFF Development and Supervision

All Kitchen preparation staff are constantly trained to effect good portion control and pleasing presentation and exceptional quality of all dishes.

All Kitchen staff are correctly dressed to satisfy hygiene requirements and stringent levels of cleanliness, hygiene and safety practices are adhered to by all staff.

Duty rosters of permanent, fixed term seasonal and casual staff are prepared to ensure correct manning levels and even distribution of work.

Effective communication is maintained by attending meetings as required and holding staff meetings on a regular basis to impart information.

Regular feedback and performance appraisals are conducted with all Kitchen staff, identifying areas for development and training needs.

Regular on‑the‑job training is carried out with all Kitchen staff to ensure that they perform their duties correctly to Hotel standards and that all identified training needs are scheduled and actioned. A Training programme is maintained and training records kept

Fair and equitable discipline is maintained in accordance with the Hotel's Disciplinary Procedure. The action and causes of staff grievances are investigated and handled in terms of the Hotel's Grievance procedure.

GUEST Satisfaction

Guest are greeted in a polite and friendly manner. Regular “table checks” are personally conducted in the restaurant during meal service times.

Needs and requirements are anticipated and acted upon as soon as possible and their enquiries and requests are dealt with promptly and efficiently. Requests outside area of authority are referred immediately to an appropriate person and requests are followed through to ensure guest satisfaction.

Dissatisfied guest are acknowledged immediately and attended to without delay. The guest is assured that the complaint will receive immediate attention and such complaints are resolved within the individual's ability or are referred to the appropriate person. Complaints are followed up where appropriate to ensure satisfactory action is taken.

General and other Duties

The employee will be required, at all times, to maintain a high standard of personal appearance and hygiene and ensure that dress and attire meet with the Hotel's requirements and do not detract from the desired image of the Hotel.

The employee will, be required to render the highest level of courtesy and service to Hotel guests even where such service may fall beyond the incumbents main duties or scope of this position.

• Written references required
• Certified copy of ID
• South African Citizen
• Drivers License required

Permanent position

Single accommodation available, including food when on duty (minimum fee will be deducted from salary)

Job Type: Full-time

Pay: R18 000,00 - R19 000,00 per month

Application Question(s):

• Are you a smoker?

Education:

• Diploma (Required)

Experience:

• Head Chef: 5 years (Required)

License/Certification:

• Drivers License (Required)

Work Location: In person