Head Chef (Wec-To)

Head Chef (Wec-To)


Head Chef (Wec-To)

Details of the offer

Our client is a vibrant, well-established 300-seater restaurant situated in Knysna who have a consistent turnover in peak season and out of season, averages 200-covers per day. They are searching for a qualified and experienced Head Chef to join their team.
The Head Chef will be in charge of making sure all kitchen equipment is in working order, be responsible for inventory, product and supply rotation, and menu tasting; need to be responsive and have the ability to improvise when a problem arises.
In addition, the Head Chef is responsible for planning and directing food preparation in a kitchen. This will involve a large degree of supervising other kitchen staff and may also need to effectively discipline underperforming staff members.
Maintain brand reputation, Ethos and Values of the company
Build long term relationships with our customers, suppliers and staff
Responding, handling, solving complaints and concerns
Understand and implement completely all policies, procedures, standards, specifications, guidelines and training programs.
Achieve company objectives in quality, appearance of facility, sanitation and cleanliness through training of employees and creating positive, productive working environment
Assume responsibility for the kitchen when the Head Chef is off or on leave
Ensure high level of personal hygiene and uniform standard.
Ensure the correct and sufficient quantities of perishables and non- perishables available as seasonally required
Assume full responsibility of the kitchen & staff when the Head Chef is off
Staff Management KPI’S
Establish the working schedule with the Head Chef and organize the work in the kitchen so that everything works like a “well-oiled machinery”.
Maintain order and discipline in the kitchen during working hours
Staff should be on premises 10 minutes before the commencement of their shift.
Attend required meetings
Prep of Food KPI’S
Help with preparation and standard management of all food and plating
The Sous Chef will ensure that portions are correct and the food is plated in an agreed upon manner
Ensure smooth and timeous output from the kitchen during service hours
Ensure that all recipes are followed consistently
Work with the executive chef to produce diversified menus in accordance with the restaurant’s policy and vision.
Create tasting menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc.) from their kitchen
Assisting with the purchasing and storage of food
Liaise with Front of House daily with regards to bookings, expected business and group/function requirements
Ensure the proper storage of Food items.
Administrations KPI’S
Keep accurate account of wastage, transfers, inter-companies and all administration
Daily variances
Daily prep lists and stock level
Checking in invoices on arrival for quality and quantity
Do accurate flight checks prior to every shift regarding quality and quantity
Health and Hygiene
Make sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen door
Make sure that the professional equipment is in good conditions and signal any malfunction before it affects the staff or the clients
Ensure Kitchen and Food storage areas are kept in a clean, organized and hygienic state.
Ensure equipment is maintained in a safe, working condition
Date and labelling, and hygienically sealing all relevant perishables

An updated CV, showing correct duration dates (month/ year)
A recent profile photo of yourself
Educational documentation
Written Reference Letters or Certificates of Service
Food Portfolio and menus worked on

that we can only consider candidates, who are South African Citizens and preference will be given to candidates, who already live in the Knysna area!
Candidates who live in other provinces, need to be able to go for personal interviews to the Garden Route, travel expenses might be shared by the client! Telephonic/SKYPE interviews will be conducted by our client first!
Due to the high volume of applications we do handle on a daily basis, we are only able to reply, via e-mail to those candidates, who meet our clients' requirements!

Source: Hoteljobs_Co


  • Restaurants - Tourism - Hotels / Gastronomy (Chef - Pastry chef)