Head Chef - Mpumalanga Verfied

R 10000-15000 per month Mpumalanga, Kwazulu-Natal Mpumalanga, Kwazulu-Natal more than 14 days ago 09-02-2015 4:02:30 PM
09-03-2015 4:02:30 PM
AA21469 - A 4* Lodge situated in Mpumalanga seeks a Head Chef with the following qualifications: Hotel Diploma or similar Chef Qualification required. Computer literacy is essential in Pastel, Microsoft Office.Duties will include the following: MAIN PURPOSE: To create a food style at the Lodge, depicting typically African Safari faire and sourcing local suppliers where appropriate, in all Lodge menus. Responsible for the daily operations of lodge kitchen, this includes ordering, food preparation, cooking, personnel management, time management, stock control and financial accountability. Ensure that a courteous and efficient service is provided to guests in line with the Company’s vision and values DUTIES / TASKS / RESPONSIBILITIES: • Keeping up to date information of all seasonal ingredients, so that menus could be kept fresh, interesting and have a variety of items • Planning menus, using interesting, quality ingredients, bearing in mind the nutritional value of food and ensuring that dishes are colourful, interesting and nourishing • The chef must have knowledge of all religious food laws, habits and customs • Ensuring that the purchase specifications are communicated to the purchasing department and quality is controlled on delivery • Distributing all work evenly between the staff of the operation • Taking immediate action regarding customer complaints and bringing these complaints to the attention of staff and management, to ensure these problems do not occur in the future • Keeping wastage to a minimum and ensuring that regular stock takes are carried out • Producing an annual budget and maintaining the regular or budgeted food cost percentage • Disciplining staff and maintaining the code of conduct for the establishment • Ensuring that hygiene and safety standards are maintained • Maintain a good relationship with staff and other heads of departments MENU DESIGN To design menus appropriate to the season depicting the African Safari style at the Lodge. KITCHEN HYGIENE Ensure a very high standard of kitchen hygiene in line with relevant legislation and industry best-practice. SUPPLIERS & STOCK In conjunction with the Food & Beverage department, source and manage suppliers, ensuring that the interests of Lodges are best served in terms of price and quality, in line with food style and philosophy of todays safari lodges TRAINING Be willing to train subordinates to a very high standard, ensuring that such standards are applied consistently. Be willing to be trained in all areas of kitchen management, including personnel management, food preparation, constantly researching new food trends, new suppliers, new products and re-evaluating existing kitchen operations, menus and suppliers. INFORMATION & COMMUNICATION Attend daily morning meetings within lodge Conduct regular meetings with staff for information distribution (up and down) Notice Board, maintain and update Attend HOD meeting monthly TIME MANAGEMENT & REST LEAVE Ensure staff rosters are managed and the hours worked are compliant the BCEA Responsible for chefs and general cleaners work rosters Responsible for the time management for all kitchen staff (overtime), rest time, cycle leave and to ensure all relevant paperwork is completed in advance. FINANCIAL STOCK CONTROL Responsible for Lodge’s kitchen orders and in conjunction with the Chef on duty at smaller camp, ensure ordering for lodge is in accordance with the lodge’s operational requirements. Responsible for all kitchen stock (consumable and assets) Responsible for Weekly (Sunday) stock takes – food Responsible for Monthly Stock Takes Responsible for all Lodge kitchen Orders Responsible for the control of stock rotation - FIFO FINANCIAL REPORTING Budget Input and control and reporting Capex for Kitchen Month end reporting TRAINING & MENTORING Responsible for inducting all new kitchen staff and other staff who may work closely with the kitchen Responsible for all on job training, completion of training registers. The candidate must have the following skills: KNOWLEDGE: A comprehensive knowledge into kitchen management, food preparation, kitchen hygiene & service, Industrial Relations, menu costing, menu design, food service management. ABILITIES: Exceptional cooking skills and to adapt to various dietary requirements. Ability to control stock, to delegate, to plan, organise and solve, innovative ability, use initiative, precision/detail orientation and make sound judgement. Active roll in the preparation of meals, good training capabilities. Work well under pressure EXPERIENCE: Insight into the principles of management in general, basic HR management, good understanding of BCE Act & Sectoral Determination 14: Hospitality Sector Proven experience in the industry Applicant must have held a similar position for the past 2 years REQUIREMENTS: Physically fit, sober habits and in good health. Neat & presentable with a friendly personality. Strong work ethic, ability to work long and flexible hours. Benefits will include Accommodation & Meals on Duty.

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