A going concern in the hospitality industry situated close to Malalane, that serves +/- 500 members and their guests ensuring that 5* service and catering standards are met at all times is looking for an Executive Chef. The Executive Chef will be responsible for the management and staff in general and are tasked with F&B service in two venues as well as other catering functions.
Running two main venues and responsible for all activities and tasks pertaining to F&B management in these areas.
Plan and direct food preparation and culinary activities at venues - Breakfast, Lunch and Dinner service at two venues as required.
Menu development - Modify menus or create new ones that meet quality standard - Costing of Menus - Standardised Production Recipes.
Catering for specific events and member functions when required
Catering for a Food Delivery Service on the Estate
Control and preparation of daily staff meal
Perform all kitchen and bar related administrative duties at venues
Estimate food requirements and food / labour costs
Purchasing i.e., Sourcing, comparative pricing - Regular price negotiations
Stock Data Capture (SDC) - GRV Capturing - Supplier Invoice Capturing
Daily sales and stock recon - Weekly trade account
Achieve the required food COS as set out in budget
POS Implementation
Stock Control of Central dry goods store and cold rooms
Ensure that all expenses are contained as best as possible to achieve profitability
Implement and maintain daily consumption and wastage reports
Control labour costs through proper rostering of staff to meet business requirements ion
Ensure that all policies and procedures are followed to eliminate theft, stock loss, etc.
Recruit and manage kitchen staff
Supervise kitchen staff's activities - Keep time and payroll records
Hold regular meetings with kitchen & bar staff, discussing all relevant operational issues, departmental strategy, promotions, etc
Perform regular training sessions with staff
Rectify arising problems or complaints
Maintaining Hygiene standards (HACCP) - Maintain Food Standards - Comply with nutrition and sanitation regulations and safety standards
Cash Ups: Physical waiter and barmen cash ups for both venues
Arrange for equipment purchases and repairs
Requirements:
Relevant qualifications from chef's academies and culinary schools are essential and extensive work experience preferable.
The applicant must work well under pressure, be prepared to work long hours on many days including weekends / holidays and have a specific attention to detail.
Applicant and family must take into account and carefully consider relocation to Mpumalanga and the remoteness thereof.