Western Cape: Specialty Chef posted by Manpower Group

• Staffing and scheduling of various outlets, including the main kitchen and allocation of duties.
• Develop systems and procedures that achieve higher cost efficiency and guest satisfaction.
• Facilitate learning and development for team members.
• Performance Appraisal & Management of the associates in the department.
• Ensure that all the quality and quantity standards of food preparation & presentation are adhered to.
• ‘Hands on Chef’ – producing and presenting high quality imaginative food.
• Assist the Executive Chef / Sous Chef in developing and standardising new recipes.
• Devise methods for optimal use of raw materials & fuel and maintain the budgeted food cost.
• Coordinate with the Purchase department regarding procurement of various items based on the stock levels and usage in the kitchen.
• Monitor adherence to safety, hygiene and cleanliness standards.
• Assist the Executive Chef in the area of food festivals, menu planning & pricing.
• Food and Menu Trials to Executive Chef / Management
• Making Menus for the restaurant on a regular basis
• Work closely with the Purchase Manager for developing Standard Purchase Specifications for various items.
• Ensure good physical upkeep, condition of equipment and utensils in all the kitchen and coordinate with the Engineering department for the repairs and maintenance.
• Ensure through regular monitoring of GSTS and constant guest feedback, prompt, efficient and accurate service to all guests along with the best quality products.
• Review the monthly business reports of the hotel, specifically F & B report and assist the Executive Chef / Sous Chef in developing a work plan.
• Address any grievance and counselling issues among the department associates.
• Stay informed about the new developments in the world of cuisine, cooking techniques, kitchen equipment etc.
• Conduct daily briefings with associates and update / inform them on daily events in the hotel.
• Relieve the Sous Chef in his / her absence.
• Efficient implementation of all work related instructions given by the superiors / management.
• Ensures that you work in a safe manner that does not harm or injure self or others.
• To be involved with Health & Safety within the department. Ensuring compliance within the department and that Health & Safety directives are carried out.
• Anticipate possible and probable hazards and conditions and either correct them or take action to prevent them from happening.
• Ensure that the highest standards of personal hygiene, dress, uniform, appearance, body language and conduct maintained.
• Continuously endeavour to improve the department’s efficient operation, and knowledge of own job function.
• Ensures effective implementation of the Tata Code of Conduct at all times.
• Efficient implementation of all work related instructions given by the superiors / management.

QUALIFICATIONS AND EXPERIENCE:

• Degree / Diploma in Hotel Management
• Specialised training from a culinary institute
• Progression through various positions in the food production department, handling various sections of kitchen and experience working in satellite kitchens /main kitchen
• Production of food for banquets and outdoor catering
• Must have worked in a reputed restaurant

KNOWLEDGE AND SKILLS:

• Thorough knowledge of different cuisines, cooking styles, hygiene & safety standards
• Techniques in quality and quantity food production
• Pleasant personality and a good communicator – should be able to engage with guests
• Inventory management
• Working knowledge of Microsoft Office and Recipe Software
• Food Costing and Menu pricing techniques
• Time Management

Please note that only shortlisted candidates will be contacted.