An upmarket Golf Club situated on a luxury residential estate in Somerset West is urgently seeking a strong and highly experienced Executive Chef to lead their kitchen brigade and manage the full catering for Function and Restaurant Outlets on the Property. The ideal Candidate should show stability in terms of employment history, with at least 4-5 years' working experience in a similar role, and be proficient in all apsects required in a professional set up.
The ideal candidate should have strong F&B management skills and be a highly capable all-rounder who can implement structures and systems within a very busy kitchen, manage stock, hygiene & safety protocols and very importantly LEAD AND MANAGE the kitchen team in such a way that each member of the brigade knows exactly what is expected of them.
REPORTS TO: GENERAL MANAGER PRINCIPAL ACCOUNTABILITIES: Responsible for all food and pastry production including that used for restaurants, banquet functions and other outlets. Develop menus, food purchase specifications and recipes.
Supervise production and pastry staff. Develop and monitor food and labour budget for the department. Maintain highest professional food quality and sanitation standards.
DUTIES: Hires, trains and supervises and evaluates the work of management staff in the food and pastry production departmentsPlans menus (with Food and Beverage Director) for all food outlets in the clubSchedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labour cost goalsApproves the requisition of products and other necessary food suppliesEnsures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all timesEstablishes controls to minimize food and supply waste and theftPerform month-end stock takes on all kitchen inventory, consumables etc.Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principlesDevelops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling pricesPrepares necessary data for applicable parts of the budget; projects annual food, labour and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are metAttends food and beverage staff and management meetingsConsults with the banquet function committee about food production aspects of special events being plannedCooks or directly supervises the cooking of items that require skillful preparationEvaluates food products to assure that quality standards are consistently attainedInteracts with applicable food and beverage managers to assure that food production consistently exceeds the expectations of members and guestsPlans and manages the employee meal programEvaluates products to assure that quality, price and related goods are consistently met.Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminologyRecruits and makes selection decisions; evaluates job performance of kitchen staff; corrects, rewards and disciplines staff in a fair and legal mannerRecommends compensation rates/increases for kitchen staffEstablishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipmentProvides training and professional development opportunities for all kitchen staffEnsures that representatives from the kitchen attend service lineups and meetingsMotivates and develops staff including cross-training and promotion of personnelPeriodically visits dining area when it is open to welcome membersUndertakes special projects as assigned by the Food and Beverage DirectorHosts taste panels to assess feasibility of proposed menu itemsCHARACTERISTICS REQUIRED: The incumbent will be required to have the ability to work under pressure, to determine priorities and display sound judgement. The incumbent will be required to exercise patience, charm, politeness and diplomacy always. Excellent verbal and written communication skills are required.
REQUIREMENTS: Qualification in Culinary Arts advantageousCreative and passionate about Culinary ArtsAt least 4-5 years' working experience in a similar roleValid driver's licenseGood palate for food and wine pairingsStrong leadership skills as well as a team playerExcellent attention to detailAble to work shiftsThe Club may request duties to be performed different from these mentioned above when required. These requests will however be reasonable and lawful
PLEASE ONLY APPLY FOR THIS POSITION IF YOU MEET ALL OUR CLIENT'S REQUIREMENTS Applicants are requested to submit a complete, up to date CV showing: 1. Details of all previous employment, Company Name, Positions held and exact start & end dates (most recent position first) 2. Reasons for having left all previous positions 3. Written references or irrevocable proof of employment from previous employers, 4. Proof of High School Education and all tertiary culinary qualifications 7. A small food portfolio If having been retrenched due to Covid-19 in the past, we require written proof thereof from an ex-employer or a copy of the letter of notice received. Due to the large amount of Applications we receive, we are unfortunately only able to respond to those Candidates who meet all of our Client's specific requirements Meet all the necessary requirements listed in the job description
Are eligible to live and work in the country specified in the job description
Remember your username on this computer.
#J-18808-Ljbffr
