A very well known Hotel in the Mpumalanga area is looking for an Executive Chef to Run the Hotels Kitchen!The Executive Chef will be responsible for the proper preparation of the planned menu and the overall supervision of kitchen staff across the property. Closely collaborates with the F&B Manager to plan and implement policies and procedures that will have a positive impact on the operations.PRINCIPLE DUTIES: Responsible for all ‘back of house’ food and beverage operations. Hires, trains, and supervises of all chefs, cooks, and utility/stewarding staff. Performs annual performance reviews for all kitchen employees. Plans, costs, and executes all menus, including seasonal dining room menus, special events and catering. Responsible for ongoing development and execution of standardized recipes. Orders food and beverage supplies. Assists with preparation of departmental budget, operates within budgetary guidelines. Responsible for maintaining superior service standards and promoting good customer and interdepartmental relationships and department morale. Responsible for ongoing development of departmental safety awareness/culture. Orders, organizes, rotates and maintains the Disaster Food Supplies levels for IL community. Conducts Bi- Weekly Equipment and Sanitation inspections of all kitchens insuring that Health codes are followed. Takes a proactive role in insuring all kitchens meet sanitation standardsConducts staff trainingProvides written follow up delegating issues to the appropriate staff insuring issues are corrected. Provides direction and leadership to junior culinary management. Works closely with upper management to implement purchasing procedures using CPS vendors to reach corporate usage levels while maximizing incentives. Administers payroll, controls overtime and submits employee benefits in a timely and accurate manner. Responsible for the sign off of the payroll attestation for all utility/culinary staff. Coordinates the utility team insuring training, monthly meetings and staff is utilized properly to eliminate the use of an outside staffing service. Assists in ongoing in-service education programs for employees. Holds monthly meetings with kitchen employees. Assists in maintaining a high level of customer satisfaction for our residents and their guests. Maintains the appearance, cleanliness and services of facility at or above Health Department standards through routine cleaning schedules. Maintains daily, weekly, monthly statistical information as required. Responsible for the direction of the department in the absence of the Food & Beverage Director. QUALIFICATIONS: Minimum of six (6) years experience as an executive chef in a hotel. Minimum five years supervisory experience. Good knowledge of kitchen equipment operations and maintenance. Working knowledge of nutrition, diet and healthy food options. Successful completion of formal culinary education program. Working knowledge and understanding of the budget process. Minimum 2 years kitchen budget development experience. Strong organizational, scheduling and planning skills. Strong written and verbal communication skills. Computer proficient using Microsoft Word, Excel, and Outlook.PHYSICAL REQUIREMENTS/WORKING CONDITIONS:Must be able to stand or walk for up to 8 hours per day. Must be able to bend, stoop, and stretch frequently throughout the day. Moderate to heavy physical effort needed infrequently. Manual dexterity for preparing food. Ability to use standard industrial kitchen appliances required. May be exposed to extreme temperatures (freezers and stoves-range burners) for short periods of time. May be exposed to industrial cleaning chemicals. Must be able to see, hear, and communicate with others.Please submit your CV along with a professional picture of yourself and contactable references, only shortlisted candidates will be contacted