Head Chef

SUMMARY:
Culinary Leader wanted

POSITION INFO:

Overall of the purpose the role

We have an exciting opportunity for the Head Chef. The incumbent will be responsible for overseeing all kitchen service including the preparation and execution of all food items that come from the kitchen, in a punctual manner and in accordance with company standards and procedures. To ensure that any food related guest queries are attended to. To maintain the hygiene standards for compliance. To manage stock, including orders, receiving and stock takes. Manage employee relations. To conduct training on all kitchen operations. Develop menus where required.

Key responsibilities 

• Ensure that the allocation of daily duties to kitchen staff is in line with operational requirements.
• Oversee all food preparations to ensure that company standards are met including the preparation of dietary requirements and that cross-contamination is prevented.
• Oversee all plating of food before it leaves the kitchen to ensure that it is done correctly.
• Familiarise yourself with daily guest dietary requirements. Be able to offer guests alternative menu options and communicate these with kitchen staff.
• Ensure that the day’s menu is correct and communicate any deviations if any to kitchen staff, FOH staff and management.
• Ensure that food preparation, plating and presentation is done in accordance with recipes and MalaMala food styling guide.
• Engage guests with clarity and enthusiasm to demonstrate MalaMala hospitality.
• Strive to reduce waste and avoid food expiration, by ensuring that the correct quantity of food is prepared and effectively manage food cost.
• Ensure pass is prepared and ready prior to each service according to company standards.
• On the ground planning and execution of guest special request, including but not limited to birthday cakes, in-room dining, packed breakfasts, out of camp dining etc.
• Action and respond to the 15-day queries and requests according to the dietary requirements and special occasions.
• Encourage teamwork by setting an example and helping in all areas of the kitchen wherever help may be required.
• Ensure health and safety, and hygiene standards are maintained and adhered to in the kitchen.
• Ensure you are aware of all kitchen standard operating procedures.
• Store all food in accordance with the relevant designated storage sections.
• Ensure all food is correctly labelled with the date.
• Order, receive and store all stock items in relation to forecasted occupancies and projected menus considering delivery dates and timing of suppliers.
• Have knowledge of kitchen budget and ensure the kitchen is operating within its financial parameters.
• Conduct regular stock takes, including dedicated month end stock take for submission to the Executive Chef.
• Develop and gain knowledge of products, suppliers, prices, and current stock.
• Exercise strict portion control when issuing stock for food preparation.
• Management of non-consumable supplies including but not limited to tin foil, cling-film, kitchen towel, dish-washing liquid etc., therefore minimizing any waste within the kitchen.
• Contribute constructively to the recruitment of new kitchen staff.
• Conduct on-going evaluations and administer discipline to kitchen personnel when appropriate.
• Monitor accurate time keeping of all kitchen staff.
• Ensure all kitchen staff are neatly presented and have clean uniforms at all times. This is to be managed in line with the company Grooming Policy.
• Manage any kitchen staff matters professionally and effectively in conjunction with the Executive Chef, Human Resources, and in line with operational requirements. This includes but is not limited to matters such as leave requests, uniform requests, transport requests, medical matters etc.
• Ensure that any guest concerns are escalated to management.
• Be prepared to undergo further training and exposure to new ideas and operating procedures.
• Conduct regular staff training on all kitchen operations including but not limited to the correct and safe use of equipment and utensils, cleanliness and hygiene, food preparation, cooking, food service delivery, service etiquette and stock control procedures.
• Reporting for duty in a timeous manner based on service requirements.
• Ensure that the MalaMala disciplinary code of conduct is adhered to at all times, and any transgressions are dealt with, and the correct disciplinary procedures are followed.
• Be Feedback Fit.