Employer Description400-hectare property 30km north of Pretoria that can accommodate 135 guests and a 240 pax restaurant. Guests are tour groups, conference groups and private guests.Job DescriptionDevelop recipes and menus.Staff management (11 staff).Continually work to ensure correct handling procedures to minimize food waste.Implement and maintain the Companies' minimum standards for the product.Assists in planning and implementing of procedures for special events and banquet functions.Ensure the cost-effective running of the kitchen by ensuring the implementation and adhering to budgets set by the company.Ensure budgeted food costs and gross profits are achieved.Ensure that wastage pilferage and stock losses in the department are eliminated and controlled and that all employees in the department are trained in stock control management.Ensure training within the department is ongoing, constructive and always aimed at improving levels of service.Ensure that the Food and Beverage administration procedure is adhered to as set out in the Kitchen Operations Manual.Ensure the highest standard of hygiene is implemented and maintained for all aspects of your operation.Ensure that all food items are prepared and presented by the kitchen that all food items are checked for the highest standard and that they will meet with guests' requirements and expectations.Ensure that guest satisfaction is achieved and that personalised guest contact is maintained.Ensure that guest needs are anticipated and acted on for instance: dietary requirements, and preferences.Implement job descriptions for the staff in your department.Ensure that attendance registers are correct & signed off for your department before submitting it to Human Resources.Ensure that over time is controlled and monitored within your department.Ensure stock rotation within the department and sufficient stockholding is in place to ensure the effective running of the kitchen and all related departments that require stock issues from the kitchen.Ensure free flow of information between all departments and the kitchen; also ensure daily and weekly meeting takes place.To be able to act as a Chairman when required to do so as part of development.To complete the Operations Manual for the Kitchen.To attend management meetings when required.To ensure information received is communicated effectively to either subordinates or superiors.To ensure a communications logbook/handover book is implemented and maintained between yourself and your assistants.To ensure daily, weekly and monthly departmental meetings are implemented for kitchen staff and maintained.To ensure the pre-opening and closing checklist is implemented and maintained.To ensure all kitchen administration procedures and requirements are met on a daily, weekly and monthly basis.To ensure accurate stock takes are recorded and completed on the scheduled stock take dates.To ensure departmental and kitchen transfers are accurately recorded in either the order book system or requisition system.To ensure that the kitchen administration file is handed in on time after stock takes and that all relevant information is in place and completed.To report any misconduct & irregularities to Management.To adhere to all Company policies & proceduresQualificationsCulinary DiplomaSkillsExperience in similar position for at least 3 years. Good buffet skills. Must also be able to do special plated menus when required. Must be willing to work shifts. Must be able to work in a fast-paced environment and be able to maintain the environment.Benefits2 bedroomed house, meals on duty.
