Head Chef

SUMMARY

Responsible for the development and implementation of innovative, creative menu’s and recipes that are of the highest quality, presentation and flavour that suits the gastronomical mark of the property within the price range set by Group Support Service. Excellent guest satisfaction can only be achieved through the smooth running of an extremely hygienic kitchen and preparation area, waste and stock control and well-trained employees.

MINIMUM REQUIREMENTS

QUALIFICATION :

Matric. Relevant Culinary Qualification.

EXPERIENCE :

Minimum of 2 years’ experience in the same or similar position in a 4 / 5-star hotel.

Familiar with all the duties of a hotel kitchen

COMPETENCIES

COMMUNICATION : Verbal Communication

Comprehension

COGNITION / THINKING :

Analysis / Reasoning

Decision making & judgement

PERSONAL EFFECTIVENESS : Self-Management

Stress Tolerance

Attention to detail

INTERACTION WITH OTHERS : Influencing other

Teamwork

MANAGEMENT QUALTIES : Business Alignment

Strategic Vision

DUTIES AND RESPONSIBILITIES

Management

• Trains, develops, and motivates all staff within the kitchen to meet and exceed established food preparation standards on a continuous basis
• Ensures that hygiene protocols are put in place and implemented without deviation.
• Displays exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management
• Directs the operations witing the Kitchen to ensure the smooth running of all aspects of the culinary department.
• Setting and implementing performance standards that will ensure absolute guest satisfaction
• Maintain the management of supervisors within the kitchen with regards to performance management, discipline, coaching and development
• Ensure effective communication amongst the individuals of the kitchen as well as between other departments of the property
• Ensure that all information is cascaded down from Group Support Services is shared with all employees reporting to you
• Ensure that Group Support services is aware of incidents or changed on the property that might affect other part of the company or properties.
• Ensure that all stores are managed, classified, labelled, secured, and packed as per the set standards Operations
• Develop recipes that can be consistently prepared by all staff within the kitchen, that are of the highest quality, well-presented, flavourful, creative and innovative
• Develops menus that suit the mark of the property within the price ranges set by Group Support Services
• Ensure that the hygiene protocols are comprehensive and leaves no risk to the kitchen staff or the guests
• Deals with the Culinary guest complaints efficiently and effectively

Administration

Ensure that orders are placed timeously and with sufficient quantities to avoid wastage and out of stocks

Compare the prices and quality of suppliers to always ensure the best products used in the recipes

Maintain the food labelling and storage protocols within the kitchen

Financial

Ensure that the waste-management programs are put in place and implemented to reduce unnecessary costs

Ensure that food costs are kept within the boundaries as set by Group Services.

Ensure the menu items are priced competitively according to the compset of the property.

Ensure that purchase order procedures are followed – quote, authorisation, delivery and payment

Ensure that the Package potentials and headcounts withing your division are always within optimal levels to ensure maximum productivity within the budget

Human Resources

Ensure that the correct recruitment process is followed for all new recruits within the kitchen

To hold regular on-the-job training and coaching sessions to ensure staff perform their duties effectively and efficiently

Conduct probationary and performance revies timeously

Accurately complete HR status forms and submit them before the deadline

Ensure that the dress code procedures for the kitchen is in place and all employees are neat and tidy

To ensure that fair and equitable discipline is applied

Manager your staff files.

As a senior manager within the company, you will be expected to perform Duty Manager shifts, night shifts and stand in for other managers as and when required.

You will be expected to always be available telephonically and always have access to read and respond to your emails.

Your duties as per the above should not be read in isolation, but may change as the business, its policies and procedures, and operational requirements evolve.

REVIEW CRITERIA :

Appearance

Staff communication

Financial wellbeing of the business

General knowledge to complete duties

Urgency

Pro-active

Problem solving

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