Head Chef

SUMMARY:
Our client is looking for a Head Chef  for a 5 Star facility. Position based in Zululand.
Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavour for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction. Additionally, responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.

POSITION INFO:
Areas of responsibility:
 

• Assist with the preparation and planning of meal designs
• Ensure that kitchen activities operate in a timely manner
• Resolve customer problems and concerns personally

• Minimum 3 years proven experience as Head Chef in a 4/5 Star establishment
• 3 Year Hospitality Management or equivalent Culinary Qualification
• Qualification or experience in training
•  Computer skills
•  Experience in kitchen service and staff management
•  Strong background in HACCP procedures and application.

• Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
•  Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
•  Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
•  Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold.
•   Determines how food should be presented and create decorative food displays.
•  Ensures compliance with food handling and sanitation standards.
• Ensures all equipment in the kitchen is properly maintained and in working order in accordance with Health department and Lodge standards.
•  Ensure proper grooming and hygiene standards for all kitchen staffs.
• Ensure proper purchasing, receiving and food storage standards in the kitchen.
•   Maintain Quality levels of receiving, storage, production and presentation of food.
• Identifies the developmental needs of kitchen staffs and provide coaching, mentoring, and also helping them to improve their knowledge or skills.
•  Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Comply with nutrition and sanitation regulations and safety standards.

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