Head Chef

Responsible for the preparation, cooking and presentation of all food items in accordance with laid down minimum standards as required by the company. Ensure quality & efficiency of food & service to customers is at highest levels always. Must be able to do the purchasing, checking of goods and packing of all relevant storage facilities. Serve buffet & a la carte as required. Ability to manage & oversee all aspects of the kitchen operations, including management of resources, i.e., gas, water, electricity, etc. Good financial acumen required for controls, budgeting & procurement requirements. Manage & be responsible for all kitchen staff, ensuring standards are upheld by all. Manage suppliers & deliveries as required. Ensure standards as laid out by the company are upheld at all times by the kitchen. Monitor food standards consistently. Have a high standard of hygiene. Ensure all food service areas are maintained in accordance with company standards & hygiene requirements. Management of Food FIFO. Reporting of breakages as required. Food cost of sales procedures. Must be able to work in all kitchen departments and train staff to required levels of efficiency assess staff performance & recognize training needs if required. Promote interdepartmental cooperation. Valid drivers License & own transport is advised. Must have good leadership skills. Strong attention to detail. Management reporting required. Manage customer complaints when required. Valid RSA ID. Stable track record. Good computer skills in MS Office (Word, Excel & Outlook). Reliable, ethical, confidential, motivated, sales orientated, honest, passionate. Manage kitchen as a business unit. Menu planning and costing as required. Competencies: Reliability & adaptability Planning & organizing a kitchen brigade Eye for detail Stress tolerance Problem analysis Excellent verbal & written communication skills Be guest-centric ensuring great experiences Promote & foster teamwork