Executive Chef - Pretoria Verfied

R 20k - 25k per month Pretoria, Gauteng Pretoria, Gauteng more than 14 days ago 17-10-2014 4:05:39 PM
14-11-2014 4:05:39 PM
An experienced Executive Chef is needed for a Certified Top Employer (2014) for a dual hotel ideally located between Pretoria and Johannesburg. These two luxury hotels have a tranquil country setting that borders the Hennops River and offers spectacular views of the Magaliesberg Mountains.Educational Requirements:Culinary Certificate from Reputable InstitutionFine Dining & Wine Courses will be an advantage.Major Skills Required:Deluxe Hotel Experience5 years’ experience running a 5 star kitchenFine Dining Experience including Silver Service EssentialTraining Experience EssentialReporting to:General Manager of hotelResponsibilitiesEnsure that the operation of the kitchen is carried out smoothly, achieving maximum standard of food quality and guest satisfaction.Take full responsibility for the running of the kitchen.Day-to-day running of the kitchen, adhering to the company’s policies and procedures at all times.Ensure that a good image is projected by all colleagues, this being efficiency, courtesy, helpfulness, appearance and cleanliness.Ensure that the required level of discipline and deportment is being maintained at all times by all colleagues,Ensure that guest queries and complaints are being dealt with in an efficient, prompt and courteous manner, achieving maximum guest satisfaction.Ensure stock availability (daily and seasonally) at all timesTimeous production of quality food at optimal cost under hygienic conditions.Menu planning and food costTo do a quarterly assessment of all menus in place. Assess purchase prices continuously and negotiate with suppliers continuously.To ensure that attendance registers are kept daily and that any absenteeism is immediately recorded in the attendance register. Put in shift loan system must be executed.Ensure that the monthly kitchen report, including all supporting documents must be submitted monthly to group executive chef.Organize an efficient flow of production and, at the same time, maintain minimum but adequate staffingTo ensure that all kitchen colleagues are being trained to company standards bring course material back to the unit and implement what has been learnedTo constantly update your knowledge and skills for the good of the establishment and the professionConduct regular audits to ensure complete and utter hygiene standards in the kitchen, please record these findings

Recruiter: HotelJobs