HEAD CHEF – Stellenbosch Winelands

Pick Me Recruitment is looking for a talented Head Chef. This property is surrounded by Paarl, Franschhoek and Stellenbosch and offers traditional Cape cuisine.

The perfect candidate is creative with excellent culinary and operational skills.

Key Performance Areas:

• To ensure that all menus are constantly updated and calculated correctly to obtain maximum gross profit, paying special attention to seasonal availability, costs, specials, etc
• Controls food costs through careful and consistent review of production records and through establishing and following product storage requirements, standardising recipes and waste control procedures
• To prepare weekly and monthly reports to General Manager on income and expense versus budget in line with forecasts and submit monthly report
• Guest satisfaction to be judged by compliments and return business
• Standards of operation, to ensure each area of responsibility has its own updated Standards of Performance Manual and Training Manual and to write and update SOP’s where required
• To ensure that regular on-the-job training is carried out so that subordinate staff can perform their duties correctly
• Ensures that stock is ordered to the correct quantities, quality and price
• To ensure that all stocks are being kept securely and under the correct conditions applicable to each type of commodity stored
• To conduct regular stock checks/stock takes
• To regularly hold maintenance checks with the Maintenance Manager to ensure that no equipment breaks down
• To ensure that all areas under your control satisfy the most stringent hygiene requirements and that staff that are ill or injured receive the correct treatment or are not allowed working
• To constantly update your knowledge and skills for the good of the establishment and the profession
• To hold daily meetings with the Kitchen Team to ensure smooth running of all kitchen departments
• To ensure that all staff under your control is fully informed in respect of disciplinary procedures, the
• handling of grievances, etc.

Job Requirements (Qualifications and experience):

• Be able to work under pressure
• Must have good organisation and communication skill
• Must have knowledge of all food preparation methods, quantities, measurements and food storage techniques
• Must have previous experience with costing, stock control and staff management
• Computer literate
• Must be prepared to work shifts
• Degree in Culinary Arts or equivalent apprenticeship
• Supervisory experience