Saldanha Bay: Executive Chef (Large Hotel) – Saldanha Bay posted by Phoenix Recruitment

60-room Hotel with extensive conference rooms & a restaurant based in Saldanha Bay is looking for an Executive Chef. The Executive Chef will be responsible for overseeing the kitchen and managing the culinary team to ensure that the food quality meets the highest standards expected of this luxury hotel. The Executive Chef will also be responsible for managing budgets , planning menus, creating new dishes and ensuring food safety protocols are strictly adhered to. Duties: Ensure that all company policies, procedures and standard operating processes are adhered to Efficiently run the kitchen Ensure that the preparation, cooking & preparation of all meals are per company standard, i.e. in quality, quantity & safety Work towards exceeding customer’s expectations by encouraging & promoting high level of service Ensure that all complaints, queries & suggestions by customers are attended to accordingly Regular updating of menus to ensure freshness, seasonal appropriateness & reflection of global trends Ensure that work areas are always kept clean Ensures dishes are prepared according to specification & served at the correct quality, portion size & temperature Ensure proper arrangement & garnishing of food Responsible for the preparation of kitchen cleaning rosters & the supervision of the cleaning schedules Staff management & guidance Hold daily meetings with the team to ensure handovers are effective & all kitchen issues are addressed Manage, run weekly training sessions for all staff members Promote good team spirit Ensure that all kitchen staff consistently adhere to uniform, grooming and health & safety standards as per HACCP Timeous submission of daily, weekly & monthly reports as required Conduct performance reviews Effectively communicate with other departments to ensure that the guest experience is enhanced Ensure that the stock levels are on par with the demand Requirements: Grade 12 A formal culinary qualification Minimum of 5 years of progressive experience in the culinary industry Demonstrated experience in managing a culinary team Expertise in recipe development, menu planning, and food cost management Excellent knowledge of food safety and sanitation regulations Ability to multitask and work efficiently in a fast-paced environment Strong communication and leadership skills Ability to create and maintain positive relationships with colleagues and customers Ability to work flexible hours, including weekends and holidays Culinary degree or equivalent experience in the culinary arts