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 departments
Plans menus (with Food and Beverage Director) for all food outlets in the club
Schedules 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 goals
Approves the requisition of products and other necessary food supplies
Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times
Establishes controls to minimize food and supply waste and theft
Perform 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 principles
Develops 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 prices
Prepares 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 met
Attends food and beverage staff and management meetings
Consults with the banquet function committee about food production aspects of special events being planned
Cooks or directly supervises the cooking of items that require skillful preparation
Evaluates food products to assure that quality standards are consistently attained
Interacts with applicable food and beverage managers to assure that food production consistently exceeds the expectations of members and guests
Plans and manages the employee meal program
Evaluates 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 terminology
Recruits and makes selection decisions; evaluates job performance of kitchen staff; corrects, rewards and disciplines staff in a fair and legal manner
Recommends compensation rates/increases for kitchen staff
Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment
Provides training and professional development opportunities for all kitchen staff
Ensures that representatives from the kitchen attend service lineups and meetings
Motivates and develops staff including cross-training and promotion of personnel
Periodically visits dining area when it is open to welcome members
Undertakes special projects as assigned by the Food and Beverage Director
Hosts taste panels to assess feasibility of proposed menu items
CHARACTERISTICS 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 advantageous
Creative and passionate about Culinary Arts
At least 4-5 years' working experience in a similar role
Valid driver's license
Good palate for food and wine pairings
Strong leadership skills as well as a team player
Excellent attention to detail
Able to work shifts
The 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
5 . A recent colour profile photo
6. Current notice period / Availability
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
