Reference: 4734NDV

An award-winning wine estate that offers classic experiences with a modern twist, is looking for an experienced Head Chef with at least three years’ experience in catering for weddings.

Job Description

1) General management:
*Implement and maintain all kitchen and staff systems to the highest standards.
*Work closely with the venue manager to achieve targets as set out in the budget
*Staff management
*Direct and supervise junior chefs and kitchen staff, ensuring they perform their specific job functions and duties.
*Shift all staff (cleaners and chefs) weekly and monthly.
*Deliver an accurate and timeous monthly report on staff working hours to the finance department.
*Train all staff on an ongoing basis to ensure the highest standards are maintained regarding food preparation, speed of service, kitchen techniques, cleaning and hygiene.
*Fulfil a human resource function in conjunction with the General Manager (including routine staff evaluation, hiring new staff, disciplinary action).
*Ensure that casual labour costs are contained and in keeping with the budget and systems of efficiency.

2) Menu creation
*Create all seasonal menus based on seasonal produce and that seamlessly pair with the estate’s wines.
*Stay abreast of current trends/innovations in the culinary industry.
*Costing and admin
*Accurately cost menus to achieve targets set at 30% food cost and 5% waste.
*Continually identify cost saving opportunities relating to food production, suppliers, cleaning and all systems used in the kitchen.
*Purchase stock, receive stock, control stock rotation and conduct weekly/monthly stock counts.
*Process all supplier invoices, maintain relationships with suppliers and practise quality control.

3) Hygiene & cleaning
*Implement and maintain systems that enable the highest levels of kitchen hygiene at all times.
*Pack, tag and date stock in walk-in fridge/storage areas.

Requirements:

Relevant qualification and work experience (with at least three years’ experience in catering for weddings).