Saldanha: Executive Chef

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 customers 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