Our Client a well known small Sandton Hotel part of a Hotel Group is recruiting for the services of an experienced Exec Head Chef with excellent all round experience medium - high volume conference catering, during the day, and an Buffet / A la Carte Service in the evening. Prospective candidates should have good South African as well as International experience preferably. This position would suit a very well experienced Senior Sous Chef taking on his / her first Head Chef position, alternativly a candidate with a few years experience as a Head Chef. Qualifications and Experience
Culinary Arts Diploma / Degree from a recognised International Institution.Professional accolades will be a definite advantage ( Proof and copies of certification will need to be provided)Pastry Experience would be a definite plus
* Essential for this Application : A Portfolio of work and a selection of photographs of signature dishes , magazine articles, and professional references – is a requirement for this application. OverviewAs The Head Chef you will be responsible for the efficient and effective running of the kitchen, to include the preparation, production and presentation of all menus and related items, as well as the organisation and supervision of staff under your control. You will actively manage the overall food quality and be instrumental in achieving the budgeted food costs.*Of importance is that you are mature, of sober habits, and well presented.Main Duties:
Food Production and Service for Restaurant, Bar,Room service and Conferences and Events (Daily Duties – Breakfast, lunch, dinner, room service hours and Functions)Create and vary menu content in line with seasonal variations and customer demand - predominantly a Buffet / plated service is provided during the day and a plated / A la Carte at nightEnsure presentation accords with specifications as agreed with the F&B Audit.Check all function sheets and menus.Plan work to ensure adequate time is allocated for correct preparation, mise en place and presentation.By regular checking, ensure agreed standards are met with regard to quality control, handling, storage and the use of commodities.Order all fresh produce and dry store items.Note all new skills and knowledge acquired on-job or as instructed.Maintain a precise and accurate record of all the recipes, preparation, cooking and presentation of all dishes.Manage the overall kitchens financial goals. (Gross Profits)Ensures F&B Quality management is informed of any deviations to agreed specifications.Respond to any audits, suggestions as directed by F&B Quality management team.All HR and Kitchen Admin - This is a very important aspect of the Job SpecHealth Safety and HygineFinancing and budgeting Other General Duties
Measurable Performance / Target Criteria:
Guest satisfaction reports / feedback.Quality standard auditsHealth, safety & hygiene proceduresFood GPsKitchen wage costsPersonal development targets set by General Manager at regular performance appraisals