Indian Specialty Chef

SUMMARY:
Iconic Hotel based in Cape Town is looking for an Indian Specialty Chef to assist the Executive Chef & Sous Chef in providing innovative and artistically superior, cost-efficient food that enhance the reputation of all the food outlets, at the same time, meeting the established quality and presentation standards.

POSITION INFO:
Duties:
 
Staffing and scheduling of various outlets, including the main kitchen and allocation of duties.
Develop systems and procedures that achieve higher cost efficiency and guest satisfaction.
Facilitate learning and development for team members.
Performance Appraisal & Management of the associates in the department.
Ensure that all the quality and quantity standards of food preparation & presentation are adhered to.
Producing and presenting high-quality imaginative food.
Assist the Executive Chef / Sous Chef in developing and standardising new recipes.
Devise methods for optimal use of raw materials & fuel and maintain the budgeted food cost.
Coordinate with the purchase department regarding procurement of various items based on the stock levels and usage in the kitchen.
Monitor adherence to safety, hygiene and cleanliness standards.
Assist the Executive Chef at food festivals, menu planning & pricing.
Food and Menu Trials to Executive Chef / Management
Planning menus for the restaurant on a regular basis
Ensure good physical upkeep, condition of equipment and utensils in all the kitchen and coordinate with the Engineering department for the repairs and maintenance.
Ensure through regular monitoring of GSTS and constant guest feedback, prompt, efficient and accurate service to all guests along with the best quality products.
Review the monthly business reports of the hotel, specifically F&B report and assist the Executive Chef / Sous Chef in developing a work plan.
Address any grievance and counselling issues among the department associates.
Stay informed about the new developments in the world of cuisine, cooking techniques, kitchen equipment etc.
Conduct daily briefings with associates and update / inform them on daily events in the hotel.
Relieve the Sous Chef in his / her absence.
Efficient implementation of all work-related instructions given by the superiors / management.
Continuously endeavour to improve the department’s efficient operation, and knowledge of own job function.
 
Requirements:
 
Degree / Diploma in Hotel Management
Specialised training from a culinary institute
Progression through various positions in the food production department, handling various sections of kitchen and experience working in satellite kitchens /main kitchen
Production of food for banquets and outdoor catering
Must have worked in a reputed restaurant
Thorough knowledge of different cuisines, cooking styles, hygiene & safety standards
Techniques in quality and quantity food production
Pleasant personality and a good communicator – should be able to engage with guests
Inventory management
Working knowledge of Microsoft Office and Recipe Software
Food Costing and Menu pricing techniques
Time Management