Executive Head Chef (Asian Fusion)

Company in the hospitality sector has an exciting opportunity for an experienced Head Chef to join their leadership team.

Responsibilities:

- Oversee the daily operations and direct management off the kitchen staff
- Create financially viable, innovative cuisine and provide a satisfying experience for guests
- Responsible for culinary arts; cultivate business by considering needs and desires of customers
- Achieve company objectives in service, quality, appearance of facility as well as sanitation and cleanliness through training employees and creating a positive, productive environment
- Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards
- Ordering and purchasing ingredients and maintaining necessary inventory
- Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures
- Weekly stock-take to be monitored with the general manager
- Hire, train, and educate new staff
- Schedule labour and prepare rosters as required by anticipated business activity
- Oversee and ensure that employee performance appraisals are completed on a timely basis
- Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for all violations of company policies, rules and procedures
- Enforce all safety regulations to ensure employee safety and restaurant cleanliness
- Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programmes
- Ensure customer satisfaction and seek feedback on menu items
- Continually check the quality of culinary products and maintain high standards
- Administrative duties as required by the role
- Prepare all required paperwork in an organised and timely manner

Requirements:

- Recognised Culinary qualification
- Supervisory Development Certificate / Hospitality Management qualification
- Minimum 6 years’ proven work experience as a Head Chef, Executive Sous Chef or similar role in high-end restaurant / venue
- Must have appropriate experience in Asian and / or Asian fusion culinary fare
- International food and beverage working experience advantageous
- Precision when dealing with culinary instructions, recipes, and directions to staff
- Acute financial management skills and commercial acumen
- Hands-on experience recruiting junior, senior, seasonal and part-time positions
- Deep knowledge and understanding of restaurant procedures and best practice including quality standards (e.g. ISO)
- Strong understanding of industry related labour, health, safety, environmental, liquor legislation and regulations
- Familiarity with restaurant management software and proficiency in MS Office suite
- Strong leadership, motivational and people skills
- Multi-lingual desirable
- Highly organised, successful and competitive
- Ability to make tough decisions in a fast paced environment

Remuneration dependent on qualifications, skills and experience
Must have no bad credit and clear criminal record - will be checked
Valid driver's license and own reliable vehicle - will be verified
Position open to South African citizens / non-citizens with valid work visa will be considered

The following documents are required as part of your application process:

- Comprehensive CV in MS Word format
- South African ID and valid driver's license
- Qualification/s
- Most recent pay slip

If you have not had a response in two weeks, consider your application unsuccessful