Chef de CuisineCape TownExcellent package + medical aid + provident fundThis remarkably stylish hotel urgently seeks a highly experienced and motivated Chef de Cuisine to join their team to build, train and maintain a strong motivated and challenged Kitchen Dinner team. Reporting to the Executive Chef.DUTIES:
To manage and oversee all operations pertaining to the kitchenTo create, design and implement menus in the Restaurant which meet the demands and consistently exceed the expectations of our guestsTo effectively liaise with the restaurant manager to continually improvise on the restaurant experienceTo meet the dinner food revenue budget, maintain the food COS and ensure we run a profitable operation
LEVELS OF RESPONSIBILITY
Due to the fact that the incumbent will regularly be faced with situations in which quick decisions need to be made the freedom to act and the responsibilities the job function carries are high
SKILLS, EDUCATION, and QUALIFICATION REQUIREMENTS
Grade 12 or equivalent,A Hospitality Management qualification is strongly recommendedExperience in the Front of House or Food and Beverage department of the hospitality industryProficiency in English (Verbal, Written, Reading)Relevant Computer literacy - word, excel, email etc.Superior Customer Service and Liaison skillsExcellent problem solving skills,Excellent ability to communicate at all levels of the organisationExcellent supervisory skillsGreat leadership qualities
MAIN RESPONSIBILITES:Financial: Satisfied Shareholders
Stock control & storage efficient purchasing and supplier management to ensure that we have the highest possible quality produceEnsure proper maintenance of all the kitchen equipment, thus preventing loss or damage of assets and goods
• A streamlined, efficient operation that contributes to the profitability of the hotel
Assist Exec Chef with Menu planning, design & costingAssist Exec Chef with all food production areas which includesProactively support and share information & knowledge with peers in own and other departments & functionsTrusted and respected by department members, direct reports & manager/sSet and implement applicable operating procedures and standards and ensure they are maintainedEnsure that the kitchen is clean at all times to the required health and safety standards, refer to hygiene audit guidelines at all timesEnsure all staff adheres to the utmost Health and Safety standards.Ensure that all safety equipment is in place, in working order and regularly maintainedEffectively identify and manage risks arising from the department to optimise valueAllocate work and organise department to improve productivity and smooth day-to-day operationsQuality and timeous decision solved problems, corrected actions and improved team resultsLearning and Growth: Motivated and Prepared WorkforceDeveloping, coaching and trainingBi-Annual individual performance reviewingEfficient rostering and leave schedulingA content, challenged and stable brigadeTo attend all kitchen and staff meetingsEffectively handle conflictEngaged & empowered supervisors/first-line managers, motivate, encourage and hold them accountable for management/leadership results and manage under performanceInnovationCreate the environment for questioning current ways of doing work and improvement with measured direct reports on improvementsProvide relevant feedback across kitchen departments for performance improvementPro-actively research and test new ideas and techniques and keep on track with current trendsOptimised and improved systems and work processes to drive productivity and reduce cost (own & company initiatives)
Accompany your CV + Photo + 6 images of your food fine dining style