A 4 star Hotel in Knysna is seeking a Head Chef.The Head Chef is responsible for the operational management of the kitchen and team members:Responsible for enhancing the food product that is presented to guests. Make changes that respond to the marketplace and to guests’ needs, both present and anticipated.Recommend changes to the food product. Use market research to develop new products.Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards.Provide support of a specialist nature to the Planning Committee, particularly to the Director, Food & Beverage, and the Food & Beverage Manager. Work in support of team goals and measures effectiveness through the Food & Beverage profit and service performance of the hotel.Responsible for the selection, training and development of the personnel within the department. Able to exercise hire and fire discretion within Premier Hotels & Resorts policies. Oversee divisional matters as they relate to state and local employment and civil rights laws.Control the elements that determine profit and loss. Responsible for all major operating expenses. Set margins and manage the business against projections. Make decisions that relate to profit and loss. Responsible for the financial management of the operation.Give direction and be responsible for the implementation of plans. Monitor effectiveness and introduce changes in response to the marketplace. Set targets, plan and schedule work and performance indicators that are typically productivity and efficiency measures.Ensures strict Hygiene standards & implemented & maintainedTo meet and engage with guests and clients to promote and sell the food product, collect guest feedback and respond to clients needs and special wishes.Desired Skills and Expertise 3Culinary qualification at renowned culinary institute4 Years in Similar Position & Environment-Extensive knowledge of menu development, insight into marketing, cost and wage control.-Thorough knowledge of food products, standard recipes and proper preparation.-Knowledge of human resources modelling, leadership technique, production methods, coordination of peoples and resources