Stellenbosch: Head Chef: Iconic Wine Estate (Stellenbosch Wine Route) posted by HotelJobs

About the Role

We are seeking a Seasoned and Dynamic Head Chef to spearhead the daily kitchen operations of an upmarket Hotel, situated on an iconic Wine Estate in Stellenbosch region. The ideal candidate will embody a passion for food, performance, and profitability, creating a positive and productive work environment, ensuring superior guest service and compliance with quality, hygiene, and operational standards.

Key Responsibilities

• Maximize performance and profitability of Hotel Kitchen food experience by maintaining the highest standards, reducing wastage and misuse of products, and maximizing profit by training and leading the team.
• Ensure all food production and service are managed effectively to maximize sales and profitability.
• Accountable for ensuring availability of menu items and kitchen services by maintaining inventories and training.
• Ensure that budgeted food cost targets are achieved as per the budget and that operational costs are kept to a minimum. Cost of sales is of the utmost importance.
• Management of stock being kept securely and under the correct conditions to minimize wastage/loss.
• Assist with preparation and monitoring of the annual Operating, Capex and OE budgets, costs, control systems, and procedures.
• Implement sufficient control measures, including systems, process and checks to mitigate any financial risks.
• Ensure high levels of guests satisfaction through excellent service, compliance with quality and operational standards, planning as appropriate.
• Exceed guest expectations by facilitating, leading, and mentoring a team that is driven for excellence and consistency in their delivery.
• Propose innovative ideas to increase guest and guest experience.
• Forecast staffing needs to provide cost effective, but sufficient staffing in the kitchen.
• Sets a positive example for and maintain a good working relationship with fellow team members.
• Responsible for giving directions and on the job training to all kitchen staff regarding service procedures and hygiene standards.
• Conduct performance appraisals and build productivity within the team.
• Oversee and manage areas with the most stringent hygiene requirements.
• Responsible for ensuring that cleaning schedules and checklists are adhered to by team members in their assigned areas prior to opening and again before leaving their shift.
• Accountable for the prioritization of service deliveries based on operational demands and requests.
• Accountable for inventory.
• Oversee stock takes, to be done timeously and efficiently.
• Accountable for checking food standards with food production and expiration dates, overages, and shortages of product.
• Accountable for ensuring that the kitchen is in line with set standards, with regards to all operational standards set in place.
• Ensure that special requests and dietary requirements are observed and followed through and communicated before giving confirmation to the guests.

Requirements

• 8-10 years in kitchen operations with proven experience in a managerial role is advantageous
• Degree/Diploma in Culinary Arts desirable

Qualifications

• None mentioned