Executive Chef | La Residence

The Executive Chef at La Residence is responsible for the overall kitchen operation as a successful independent profit centre. Ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operations, teams and administration. The Executive Chef will ensure that the Kitchen standards of The Royal Portfolio are met in order to contribute to the purpose of the company which is "To give our guests a complete experience and a perfect stay".

MAIN DUTIES & RESPONSIBILITIES

• Interact with guests to obtain feedback on product quality and service levels.

• Respond to and handle guest problems and complaints.

• Source, prepare, handle and preserve quality ingredients and products, including growing and foraging for local produce, operating with sustainable practices.

• Creative menu planning and correct food preparation.

• Be aware of new items introduced onto the market and keep up with the latest product trends.

• Ensure that all recipes and product yields are accurately costed and reviewed regularly.

• Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.

• Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.

• To be aware of all financial budgets and goals.

• Ensure that all food preparation equipment is being used safely and correctly and that it is cleaned and maintained.

• Ensure that all culinary operations manuals are prepared and updated.

• Lead and develop the kitchen team

• Ensure that the culinary department adheres to all company and hotel policies & procedures and health and safety regulations

• Ensure that the culinary department is motivated and that positive feedback on work performance is given.

• Oversee weekly work schedules and annual leave planners.

• Responsible for the supervision of all stewards and their activities.

• Ensure that meetings are well planned and results-oriented.

• Ensure that chefs are always neat, tidy and presentable to be in guest view.

• Be collaborative and work with the team as well as different Heads of Departments to understand hotel operations.

• Coordinate with the Group Event Co-ordinator and execute all events

• To initiate relevant maintenance reports and work orders.

• To delegate responsibilities to subordinates as required.

REQUIREMENTS & QUALIFICATIONS

• Culinary diploma (or higher) from a recognized tertiary institution

• At least 10 years’ experience with 2+ years in a senior management position

• A guest-centric mindset, where you put your guests at the heart of everything you do. Ability to understand their needs and expectations to deliver personalised, memorable experiences

• A passion for growing a team, training and coaching

• Fair and firm management abilities with high influencing skills

• Quality driven

• Creative and innovative

• Strong knowledge of and passion for food and beverage

• Hands-on approach to all operational aspects

• Strong administration skills

• Strong computer skills in Word, Excel, Outlook, etc.

• Ability to run multiple outlets and deliver exceptional products and services

• Excellent communication skills in English

• Takes initiative and is self-motivated

 It is important that the candidate is able to work as part of a team and is a good cultural fit for The Royal Portfolio. South African citizenship is advantageous. A valid work permit is essential if you are not in possession of a South African ID document. Please note it is a condition of employment, that all staff undergo a pre-employment polygraph test.