This prominent award-winning wine estate hotel in Stellenbosch is a regular recipient on the Trip Advisors Top 10 Peoples Choice Awards. Offering an extensive and eclectic choice of breakfast, lunch and dinner options in a variety of restaurant environments. The atmosphere is always a buzz with locals, businessmen, tourists and small groups. The brigade of 26 chefs support this very busy kitchen with daily production for the 3 restaurants which incorporates a large outside terrace, relaxed seating area, cocktail bar and galleria
ProStaffSelect
are in search of a multi-skilled and highly organised
HOTEL CHEF / CHEF DE CUISINE / EXEC SOUS CHEF
or
HEAD CHEF
with the capacity to run this multiple outlet team, ensuring very high culinary standards and able to send out the volumes over a busy service. The suitable applicant will need to have come from a medium to large hotel brigade environment to achieve similar operational standards, level of creativity while ensuring optimal staff efficiency, control and productivity.
REQUIREMENTS
Formal Cheffing Qualification with at least 5 – 6 years' experience in a senior chef / managerial position
Evidence of quality / fine dining 5*culinary standards
Experience with Modern South African Cuisine style of cooking
An excellent understanding of butchery and charcuterie production
Versatility in a variety of cuisine styles and trends with creativity in plating
Highly creative ability in maximising the full potential of all the farms fresh produce
Excellent understanding of seasonal cooking and ingredients
Proven knowledge and experience in Food and Recipe costings
Strong leadership and management abilities
Proven success in dealing with staff, handling HR matters, developing and training young chefs
Excellent appreciation for quality front of house service and knowledge of FOH responsibilities
Solid understanding of daily financial controls, stock take, cash ups etc
Evidence of exceptional people skills in dealing with guests and staff
An effective communicator and motivator of people
Established, confident and friendly personality
RESPONSIBILITIES
Manage, direct and control all aspects of food preparation, production and culinary standards
Compile, create and implement new menus as required at least twice a year
Plan and control orders, equipment and ingredients, receiving and storage
Compile weekly GP and cost of sales reports, monitor GP% and create a cost saving culture within the brigade
Manage, monitor and train all staff for kitchen hygiene, food preparation methods and kitchen practices
Be fully in charge of all hiring, managing and training of staff including scheduling, assessment, training, discipline of staff and motivation of the team
Take on additional sustainability projects and make use of kitchen garden produce as well as foster good relations with suppliers for preferred cost benefits
Ensure ongoing culinary production consistency and standards with optimal use of staff resources
Control up-to-date & highest levels of cleanliness of kitchen equipment as well as maintenance thereof
Short-term and long-term planning in consultation with the General Manager
