Job Description
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 guest’s 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
- No qualifications mentioned in the original job description.
How to Apply
Click the green “Go Apply” button below to apply directly online with the employer.
About Catering / hospitality Jobs in Cape Winelands
The Cape Winelands are renowned for their stunning natural beauty and rich history, making it a popular destination for tourists and locals alike. In this region, the catering and hospitality industry is a significant contributor to the local economy, providing employment opportunities in various roles. Typically, professionals working in this field can expect a dynamic and fast-paced work environment, with a strong focus on customer service and attention to detail.
When it comes to salary expectations, it’s generally common for entry-level positions in catering and hospitality to fall within a broad range of R20 000 – R40 000 per annum, depending on the specific role, industry sector, and company size. Experience, qualifications, and performance can significantly impact actual salaries, with senior roles often commanding higher salaries. It’s also worth noting that salaries may vary widely between companies, so it’s essential to research specific job openings and negotiate salaries accordingly.
In general, common skills required for catering and hospitality roles include excellent communication and interpersonal skills, the ability to work well under pressure, attention to detail, and a strong focus on customer service. Typically, hospitality professionals also need to be adaptable, flexible, and able to think on their feet. In addition to these essential skills, knowledge of food preparation, presentation, and safety protocols is often expected for roles in restaurants, cafes, and hotels.
The Cape Winelands cater to various industry sectors, including the tourism industry, which is one of the largest employers in the region. Financial services sector companies also frequently require catering and hospitality staff, as well as some manufacturing sector businesses that need personnel with specific skills. Career development opportunities are often available through training programs, mentorship schemes, and internal promotions, allowing professionals to advance their careers and take on more senior roles.
In terms of career progression, common paths include working as a server or hospitality assistant before moving into more senior roles such as a restaurant manager or events coordinator. With experience and additional qualifications, professionals can also pursue specialized fields like food safety management or hotel operations management.
This information provides general career guidance. Actual salaries and requirements vary by employer.
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