Are you a talented, seasoned and experienced Executive Chef looking for a new and exciting opportunity? We are currently seeking a 3+ star Executive Chef to join our prestigious hotel in the vibrant city of Tshwane. As the Executive Chef, you will be responsible for overseeing the culinary operations of our hotel, ensuring that our guests receive the highest quality dining experience possible. You will have the opportunity to showcase your creativity and passion for food by designing innovative menus and creating new dishes that will tantalize the taste buds of our guests.
Requirements
2-4 Years previous Head/Executive chef experience in a 3-star environment (Essential)
Food Hygiene and professional cooking qualifications (Primary Focus)
Ability to create exciting and fun dishes
Ability to co-ordinate the kitchen team (7 chefs) to produce menus and food items with attention to detail, and high standards of presentation
Good understanding of Food and Beverage trends
Knowledgeable of all dietary and religious requirements
Good knowledge of creating, implementing, and maintaining written control documents and training manuals
Good knowledge and understanding of stock procedures and control
Good knowledge of planning, budgeting, and departmental administration
Description
Management and control of the kitchen, its staff, budgets and food offering
Having a strong ability and willingness to train, mentor, manage and continually improve the kitchen team
Comprehensive knowledge of current leading culinary trends
Systemize and streamline the kitchen – ordering stock, food preparation and presentation, timely delivery, wastage reduction, hygiene, budget control from receiving to execution
Menu compilation and implementation
Maintain and exceed the established standards of food hygiene, cleaning and food handling to maintain impeccable quality within the kitchen, which meets current standards of legislation and compliance.
Managing, leading and training of the kitchen staff in line with the property food directive, ensuring food preparation to the highest standard.
Effective kitchen administration to minimize shortages and wastage and effective stock control, assuming full responsibility for any shortages, wastage and variances.
Prepare budgets and aim to achieve budgeted gross profit
To take complete responsibility for the profitability of the department.
To manage and monitor all costs and implement measures to control them.
Implement, monitor, and maintain constant communication between the kitchen, management and front of house staff.
Staff food control: cost, quality, and quantity.
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