Head Chef

Head Chef
Company:

Greys Recruitment


Head Chef

Details of the offer

19 Jun '20Head Chef
Hospitality / Hotel / Catering / Tourism / Travel, South Africa - KwaZulu Natal Zululand - Ulundi
R 00

Our client is looking for an experienced Head Chef to join their exciting team. Position is at a Reserve that is situated between Vryheid & Ulundi on the R34 in Zululand. Candidates willing to relocate at own expense welcome to apply.

Purpose of job:
The Head Chef will be responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavour for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction. Additionally, responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.
KEY ATTRIBUTES AND COMPETENCIES
v Strong leadership skills.
v Administrative & Planning skills
v Ability to quickly implement systems and procedures quickly
v Ability to build a team and create high levels of teamwork
v Business Acumen (ability to understand cost benefits)
QUALIFICATIONS:

v 3 or more years’ experience in 4/5 star establishments (particularly bush lodge establishments)
v 3 Year Hospitality Management or equivalent Culinary Qualification
v Qualification or experience in training
v Computer skills
v Experience in kitchen service and staff management
v Strong background in HACCP procedures and application.
JOB FUNCTIONS:
v Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
v Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
v Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
v Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
v Actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold.
v Determines how food should be presented, and create decorative food displays.
v Ensures compliance with food handling and sanitation standards.
v Ensures all equipment in the kitchen is properly maintained and in working order in accordance with Health department and Lodge standards.
v Ensure proper grooming and hygiene standards for all kitchen staffs.
v Ensure proper purchasing, receiving and food storage standards in the kitchen.
v Maintain Quality levels of receiving, storage, production and presentation of food.
v Identifies the developmental needs of kitchen staffs and provide coaching, mentoring, and also helping them to improve their knowledge or skills.
v Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
v Good written and spoken communication skills.
v Leadership skills.
Ad Visible Until:19 August 2020
Ref:DBN001567/ZC
Vacancy Type:Permanent

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