Executive Chef

SUMMARY:

• Must be prepared to work in remote area, including adaptability required in such an environment
• Position would be responsible for two restaurants, and all function facilities, which include conference facilities & a marquee for weddings & functions
• Responsible for the preparation, cooking and presentation of all food items in accordance with laid down minimum standards as required by the company for a 5* hotel
• 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
• Serve hot buffet & a la carte as
• Must be strong in food stock control and keep wastage to a
• Good financial acumen required for controls, budgeting & procurement
• Able to draft staff rosters and staff Manage labour relations as required. Manage large staff complement.
• Manage suppliers & deliveries as
• Ensure standards as laid out by the company are upheld at all times by the
• Be able to run various functions at the same
• Monitor food standards
• Have a high standard of
• Ensure all food service areas are maintained in accordance with company standards & hygiene
• Management of Food –
• Reporting of breakages as
• Food cost of sales
• Must be able to work in all kitchen departments and train staff to required levels of
• Promote interdepartmental
• Valid driver’s License & own transport is
• Must have good leadership
• Management reporting
• Manage customer complaints when
• Own transport required to & from
• Valid RSA
• Stable track
• Good computer skills in MS Office (Word, Excel & Outlook).
• Reliable, ethical, confidential, motivated, sales orientated, honest,
• Manage kitchen as a business
• Menu planning as

POSITION INFO:

• 5-7 years relevant experience in a formal Restaurant / Hotel.
• Strong personality that can think on their feet and work under pressure.
• Well-spoken and presented individual.
• Leader with good management skills
• Creative with an eye for detail
• Administrations skills and must be highly organised
• Grade 12.
• Formal cooking degree/diploma preferable.
• Experience in running functions of up to 250 pax
• Able to work under pressure
• Experience in creating, costing and maintaining of recipes.
• Strong general knowledge of food and kitchen procedures

NB! This job is now closed. You can apply for other jobs by uploading your CV.