Executive Chef

SUMMARY:
60-room Hotel with extensive conference rooms & a restaurant based in Saldanha Bay is looking for an Executive Chef.
 
The Executive Chef will be responsible for overseeing the kitchen and managing the culinary team to ensure that the food quality meets the highest standards expected of this luxury hotel.
 
The Executive Chef will also be responsible for managing budgets, planning menus, creating new dishes and ensuring food safety protocols are strictly adhered to.
 

POSITION INFO:
Duties:
 
Ensure that all company policies, procedures and standard operating processes are adhered to
Efficiently run the kitchen
Ensure that the preparation, cooking & preparation of all meals are per company standard, i.e. in quality, quantity & safety
Work towards exceeding customer’s expectations by encouraging & promoting high level of service
Ensure that all complaints, queries & suggestions by customers are attended to accordingly
Regular updating of menus to ensure freshness, seasonal appropriateness & reflection of global trends
Ensure that work areas are always kept clean
Ensures dishes are prepared according to specification & served at the correct quality, portion size & temperature
Ensure proper arrangement & garnishing of food
Responsible for the preparation of kitchen cleaning rosters & the supervision of the cleaning schedules
Staff management & guidance
Hold daily meetings with the team to ensure handovers are effective & all kitchen issues are addressed
Manage, run weekly training sessions for all staff members
Promote good team spirit
Ensure that all kitchen staff consistently adhere to uniform, grooming and health & safety standards as per HACCP
Timeous submission of daily, weekly & monthly reports as required
Conduct performance reviews
Effectively communicate with other departments to ensure that the guest experience is enhanced
Ensure that the stock levels are on par with the demand
 
Requirements:
 
Grade 12
A formal culinary qualification
Minimum of 5 years of progressive experience in the culinary industry
Demonstrated experience in managing a culinary team
Expertise in recipe development, menu planning, and food cost management
Excellent knowledge of food safety and sanitation regulations
Ability to multitask and work efficiently in a fast-paced environment
Strong communication and leadership skills
Ability to create and maintain positive relationships with colleagues and customers
Ability to work flexible hours, including weekends and holidays
Culinary degree or equivalent experience in the culinary arts