South Africa: Executive Chef – Knysna posted by HotelJobs

Executive chef required for a resort hotel in Knysna. The position will require a chef that exceptionally organized, must have menu planning & costing experience and be a hands on leader in the kitchen. Requirements: Minimum 4 years Executive Chef experience within a high-volume hotel, resort, or multi-outlet food and beverage operation Formal culinary qualifications Matric Grade 12 Own accommodation in the area essential. Valid RSA ID Own transport essential Experience in food costing, staff management and IR processes Key responsibilities: Team management: Recruit, train, and manage all kitchen staff. Mentorship: Guide and develop the culinary team, fostering a culture of high performance and creativity. Leadership and supervision: Oversee all culinary activities, manage the daily flow of kitchen operations, and maintain a positive working environment. Menu development: Design, create, and implement new menus and recipes that align with the resort’s theme and guest expectations. Quality control: Ensure consistency and quality in all food products, presentations, and flavors across all dining outlets. Creativity: Stay current with market trends and innovative culinary techniques to enhance the dining experience. Budgeting and cost control: Manage departmental expenses, including food and labor costs, to meet budget goals and maximize profitability. Purchasing and inventory: Oversee the ordering, storage, and inventory of all food and supplies. Build and maintain strong relationships with vendors. Reporting: Track inventory, manage payroll and time records, and provide regular reports to the Food and Beverage Manager/ resort General Manager. Sanitation: Enforce and maintain strict health, safety, and sanitation standards in all kitchen and food storage areas. Compliance: Ensure the kitchen and staff are in full compliance with all local, state, and federal food safety regulations. Problem-solving: Anticipate and address potential issues or hazards related to food safety immediately. Guest feedback: Engage with guests to gather feedback on food and service quality, and address complaints. Special events: Plan, coordinate, and execute all food-related aspects of special catering events, private dinners, and banquets.