Hospitality and Outdoor- New Vacancy- Head Chef
Luxury Hotel Property- Newcastle, Kwazulu-Natal
A strong and well experienced Head Chef is needed for this luxury property in KZN. All areas of food service need to be covered- buffet, a la carte and banqueting for a variety of clientele and functions as well as for the resort on an everyday basis.
Requirements
Minimum of 3- 5 Years previous Executive chef experience in a Luxury multi-faceted Environment (Essential)
Food Hygiene and professional cooking qualifications (Essential)
Excellent understanding of food and wine trends
Knowledgeable of all dietary and religious requirements (Essential)
Good knowledge of creating, implementing, and maintaining written control documents and training manuals
Excellent knowledge and understanding of stock procedures and control
Excellent knowledge of planning, budgeting, and departmental administration
Mature, responsible well-presented individual who can problem solve and are of sober habits
Hands on, running shifts- Excellent leader- Setting the example for the team.
Valid Driver's License
Description
Having a strong ability and willingness to train, mentor, manage and continually improve the kitchen team through encouragement and positivity
Comprehensive knowledge of current leading culinary trends
Systemize and streamline the kitchen administration – ordering stock, food preparation and presentation, timely delivery, wastage reduction, hygiene, budget control from receiving to execution
Menu compilation and implementation
Maintain and go above the established standards of food hygiene, cleaning and food handling to maintain impeccable quality within the kitchen, which meet 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 of 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.
Ensure the stock control, stock take, and requisition procedures are strictly followed according to par levels and company standards, ensuring accuracy.
Perform other tasks and assist in other departments whenever reasonable and deemed necessary by Management.
Package on offer:
Salary: R25 000 neg D.O.E
Live out in Newcastle
Other company benefits
Starting Date:
ASAP
