Reference: 9358 NB
Consultant: NineBroodryk
Job Description:
Menu Development: Collaborate with the culinary team to create innovative and seasonal menus tailored to various events, including weddings, corporate functions, and wine tastings, showcasing the estate's wines and local produce.
Food Production: Oversee the production kitchen operations, ensuring the timely preparation and delivery of high-quality dishes for events while maintaining consistency and adherence to culinary standards.
Kitchen Management: Lead and mentor kitchen staff, including cooks and assistants, fostering a collaborative and productive working environment.
Implement training programs and standard operating procedures to optimize efficiency and quality.
Quality Control: Uphold rigorous standards of food quality, presentation, and taste, conducting regular inspections and tastings to ensure adherence to specifications and guest satisfaction.
Inventory and Cost Control: Manage food inventory levels, ordering, and stock rotation to minimise waste and optimize cost efficiency. Monitor kitchen expenses and budgets, implementing strategies to control costs without compromising quality.
Hygiene and Safety: Enforce strict adherence to food safety regulations and hygiene standards, maintaining a clean and organised kitchen environment.
Conduct regular inspections and implement corrective actions as needed.
Collaboration: Collaborate closely with other departments, including event planning, hospitality, and winemaking teams, to ensure seamless coordination and execution of events and culinary experiences.
Qualifications:
Proven experience as a Chef in a high-volume, upscale establishment, preferably within the hospitality or wine industry.
Strong culinary skills and creativity, with a passion for crafting exceptional dishes using fresh, local ingredients.
Excellent leadership and communication abilities, with a demonstrated ability to lead and motivate a diverse team.
Thorough knowledge of food safety regulations and best practices in kitchen management.
Ability to thrive in a fast-paced, dynamic environment and adapt to changing priorities.
Diploma or degree in Culinary Arts or relevant field is preferred.
Flexibility to work evenings, weekends, and holidays as required by event schedules.
How to Apply:
Email your comprehensive CV ******.
If you are already registered, please forward your CV and the relevant reference number to the consultant with whom you are currently registered in order to avoid duplicity on our system.
We reserve the right to only conduct interviews with candidates of choice.
Applicants who have not received feedback within 30 days from the closing date must please accept their application as unsuccessful.
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