Cape Town: Head Chef Cape Town posted by Datafin
Job Description
Cape Town – Western Cape – South Africa
- Trains, develops, and motivates all staff within the kitchen to meet and exceed established food preparation standards on a continuous basis
- Ensures that hygiene protocols are put in place and implemented without deviation.
- Displays exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management
- Directs the operations witing the Kitchen to ensure the smooth running of all aspects of the culinary department.
- Setting and implementing performance standards that will ensure absolute guest satisfaction
- Maintain the management of supervisors within the kitchen with regards to performance management, discipline, coaching and development
- Ensure effective communication amongst the individuals of the kitchen as well as between other departments of the property
- Ensure that all information is cascaded down from Group Support Services is shared with all employees reporting to you
- Ensure that Group Support services is aware of incidents or changed on the property that might affect other part of the company or properties.
- Ensure that all stores are managed, classified, labelled, secured, and packed as per the set standards
- Develop recipes that can be consistently prepared by all staff within the kitchen, that are of the highest quality, well-presented, flavourful, creative and innovative
- Develops menus that suit the mark of the property within the price ranges set by Group Support Services
- Ensure that the hygiene protocols are comprehensive and leaves no risk to the kitchen staff or the guests
- Deals with the Culinary guest complaints efficiently and effectively
- Ensure that orders are placed timeously and with sufficient quantities to avoid wastage and out of stocks
- Compare the prices and quality of suppliers to always ensure the best products used in the recipes
- Maintain the food labelling and storage protocols within the kitchen
- Ensure that the waste-management programs are put in place and implemented to reduce unnecessary costs
- Ensure that food costs are kept within the boundaries as set by Group Services.
- Ensure the menu items are priced competitively according to the compset of the property.
- Ensure that purchase order procedures are followed quote, authorisation, delivery and payment
- Ensure that the Package potentials and headcounts withing your division are always within optimal levels to ensure maximum productivity within the budget
- Ensure that the correct recruitment process is followed for all new recruits within the kitchen
- To hold regular on-the-job training and coaching sessions to ensure staff perform their duties effectively and efficiently
- Conduct probationary and performance revies timeously
- Accurately complete HR status forms and submit them before the deadline
- Ensure that the dress code procedures for the kitchen is in place and all employees are neat and tidy
- To ensure that fair and equitable discipline is applied.
- Manage your staff files.
- Qualification: Matric, with a relevant Culinary Qualification.
- Experience: Minimum of 2 years experience in the same or similar position within a 4- or 5-star hotel. Proficient in all duties related to a hotel kitchen.
- Communication:
- Verbal Communication
- Comprehension
- Cognition / Thinking:
- Analysis / Reasoning
- Decision Making & Judgement
- Personal Effectiveness:
- Self-Management
- Stress Tolerance
- Attention to Detail
- Interaction with Others:
- Influencing Others
- Teamwork
- Management Qualities:
- Business Alignment
- Strategic Vision
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