Executive ChefWorcesterR250 000 per annumMain Purpose of the Job:The job incumbent will be responsible for managing the running of the entire kitchen department, which includes 7 sections and managing all staff, with the aim of maintaining the standards and achieving maximum guest satisfaction, by menu choices & creative new dishesEducation, experience and competencies required:• Matric/ grade 12• Culinary Qualification;• At least three (3) years experience in an Executive Sous Chef/ Executive Chef position in a large unit;• Minimum six (6) years’ experience in a 3 star Hotel environment;• Sound financial management and budget control skills;• Demonstrated ability to maintain excellent physical and hygienic standards and service levels;• Have good IR knowledge;• Knowledge of skills development & training requirements to enhance all junior chefs efficiency;• Prepared to work irregular hours as per business requirement;• Maintain and enhance agreed operating standards.Cost Controlï To increase sales, to achieve budgeted food costs and to stay within the budget for general kitchen expenses;ï To double-check all food prices on invoices every week and before stock-takes;ï To ensure minimum waste;ï Implement any creative ideas for new dishes, more attractive presentation & food promotions;ï To ensure that all food outlets are kept attractive and competitive to maximize sales.Stock Controlï To be responsible for the ordering of all food items with emphasis on quality, quantity and prices;ï To take an exact food stock-take sheets to ensure that they are correct;ï To be responsible for all standard stock items in the kitchen department as well as all equipment, and to ensure that the equipment is used for the purpose for which it was designed.Maintenance of Operating Standardsï To practice daily on-the-job training;ï To ensure cleanliness and hygiene in the entire department according to standards and health regulations;ï To ensure safe working conditions for all kitchen personnel;ï To ensure that all maintenance requirements are reported and recorded daily. To ensure cleanliness and hygiene in the entire department according to standards and health regulations;ï To ensure safe working conditions for all kitchen personnel;ï To ensure that all maintenance requirements are reported and recorded daily.Human Resourcesï Compile work rosters;ï Ensure staff operate according to laid down procedures;ï Maintain accurate timekeeping, leave and other personnel records;ï Maintain discipline in the Kitchens.Apply along with your photo in chef attire + 6 images of your food presentation skills