4* Hotel in Hazyview requires the services of an Executive Chef to be responsible for the following:Management of chef’s, cleaners and other kitchen staffComplete market lists for food on days specifiedEnsures quality of food received into stores complies with standardsEnsures proper stock rotation, strict control over internal issues from storerooms, cold rooms, deep freezers are under controlEnsure sufficient supervision for all services i.e. a la carte, buffet etcEnsures that all equipment in kitchen area is clean and well maintainedLiaise with conference and banqueting coordinator and food & beverage manager on a regular basis to ensure smooth running of functionsReviews purchases to revenue report ensuring stock levels maintainedManages daily wastage and shrinkagePolicies regarding audit requirementsShare accountability for food control and all related resultsEnsures all laws, regulations, licenses, extrabold policies pertaining to operation of the kitchen function are adhered to.Requirements:A minimum of Grade 12 is essential and a Chef’s tertiary qualification is desirableThe successful applicant will have at least 3 years Hotel kitchen experience as a Senior Chef (working through the levels of the kitchen brigade) and 1 year F&B Management experienceKnowledgeable in food preparation, kitchen management, Micros Fidelio, Opera (sales & catering module)Interpersonal and communication skills are essentialAttention to detail, analytical thinking, problem solving, decision making and time management are essential