Executive Chef

SUMMARY:
Resort & Hotel in Hazyview is looking for an Executive Chef to provide an efficient and cost-effective food service to the establishment.

POSITION INFO:
Duties:              
 
Finance:
 
Monitor pricing from accredited suppliers and inspect food quality upon delivery.
Ensure portion control is consistently managed.
Actively implement food regeneration daily according to company standards.
Obtain a daily meal/arrivals report from the Front Office for meal allocation.
Review DRR daily for internal/external food charges.
File all Cost of Sales summary sheets and ensure backups are stored.
Maintain cost of sales at or below 34% and keep stock sheet prices current.
Conduct monthly OE stock counts and manage stock per company policies.
File equipment-related documents, fridge/freezer temp charts, and cleaning records.
Ensure timely submission of all reports.
Control food procurement, receiving, storage, issuing, stock-taking, analysis, and security.
Be present during stock takes, maintaining neatly packed stocks and checking par levels.
Ensure operating equipment is secured and products meet quality standards.
Check requisitions against actual issues and report discrepancies immediately.
Daily check of à la carte items for variance reports; update costs every six months.
Reduce monthly COS in line with company budget standards.
Submit specialized event menus to the General Manager for approval by deadlines.
 
Customer:
 
Ensure kitchen staff present a good image through efficiency, courtesy, and cleanliness.
Require kitchen staff to always wear uniforms.
Visible during mealtimes, interacting with guests.
Address guest complaints promptly and share feedback with the kitchen.
Display Guest Revu feedback in the kitchen and use service excellence skills.
Implement standard recipes for food items and taste preparations to ensure flavour.
Ensure buffet items and presentation meet the highest standards.
Use props for buffet setups, labelling items as per Brand Standards.
 
 
Process:
 
Ensure compliance with Standard Operating Procedures in the kitchen.
Adhere to breakage policy, signing and filing copies by all chefs.
Communicate and sign off on all policies and procedures with kitchen staff.
Conduct stock takes
Uphold Brand Standards in training and operations.
Display cleaning schedules and complete monthly deep cleaning.
Address all recommendations from the monthly MAD audit.
Complete all OPUS tasks within the stipulated time frame.
Maintain cleanliness and organization of cooking equipment and storage.
Ensure chemical usage charts are visible.
Hold chefs accountable for hygiene and cleanliness in their sections.
Follow the FCS system, keeping paperwork updated.
Adhere to FIFO principles in the kitchen.
Sanitize work areas and separate cooked from raw items.
Ensure compliance with statutory regulations and health standards.
Service the extractor canopy every six months and display the certificate.
Conduct monthly high-risk pest control and implement waste control measures.
Minimize food waste and ensure waste bins are sanitized and properly managed.
Communicate employee shift rosters and manage leave requests effectively.
Ensure HR policies are communicated, and new employees receive necessary documents.
Promote sound industrial relations through regular meetings.
Enforce company rules consistently and hold monthly departmental meetings.
Review timesheets for accuracy and record overtime properly.
Conduct monthly one-on-ones with kitchen colleagues, filing documentation.
Maintain a training calendar and provide ongoing training as needed.
Adhere to Occupational Health & Safety Act requirements and evacuation procedures.
 
People:
 
Lead by example to uphold HITEC culture in interactions.
Maintain high standards of personal hygiene, uniform appearance, and punctuality.
Foster loyalty, trust, and respect within the kitchen team through motivational management.
Always demonstrate professionalism and emotional intelligence.
Provide continuous on-the-job training and ensure training documentation is completed.
Employees must not report for duty under the influence of alcohol or drugs.
 
Requirements:
 
Grade 12          
Diploma in Professional Cookery
At least 3+ years’ experience as an Executive / Head Chef
The ability to communicate and collaborate effectively with team members and clients
Good knowledge of Pluspoint system.
Great knowledge of food cost and menu planning
Strong management skills
Strong conferencing experience is essential.