SUMMARY:
Head Chef
POSITION INFO:
Employer Description
66 roomed 3 star hotel in Richards Bay
Job Description
The Head Chef is responsible for overseeing all culinary operations, including the hotel’s restaurant, banqueting services, buffet offerings, and à la carte menus. This role requires a strong leader who can maintain high standards of food quality, manage kitchen staff, control food costs, and adhere to budgetary constraints. The ideal candidate will bring creativity, expertise, and a passion for delivering exceptional dining experiences to our guests.
Menu Development:
Design and implement seasonal à la carte menus, buffet selections, and special event menus for banqueting.
Ensure all menus reflect the hotel’s standard of excellence, catering to diverse guest preferences and dietary requirements.
Incorporate local and seasonal ingredients to enhance menu offerings.
Culinary Operations:
Oversee the daily operations of the kitchen, ensuring food is prepared to the highest standards.
Manage food preparation, cooking, and presentation processes to ensure quality and consistency.
Coordinate with the restaurant, banqueting, and F&B service teams to ensure smooth operation and timely service.
Team Management:
Lead, train, and develop the kitchen staff, fostering a collaborative and efficient work environment.
Schedule and supervise kitchen staff to maintain optimal staffing levels, ensuring compliance with health and safety regulations.
Conduct regular performance reviews and provide constructive feedback to improve staff performance.
Cost Control & Budget Management:
Monitor and control food costs, ensuring they align with budgetary goals without compromising quality.
Develop and implement strategies to minimize waste and optimize food usage.
Manage inventory, conduct regular stock takes, and ensure accurate forecasting of food orders.
Collaborate with the procurement team to source quality ingredients at the best possible prices.
Health & Safety:
Ensure all kitchen operations comply with food safety regulations, maintaining high standards of cleanliness and hygiene.
Conduct regular kitchen inspections to ensure compliance with safety protocols and HACCP standards.
Guest Satisfaction:
Address guest feedback regarding food quality and service, implementing changes where necessary.
Engage with guests to understand their dining preferences and create a personalized culinary experience.
Financial Reporting:
Prepare and present monthly reports on food costs, kitchen expenses, and profitability.
Analyze financial data to identify areas for improvement and implement cost-saving measures.
Qualifications
Culinary degree or equivalent qualification preferred.
Skills
Proven experience as a Sous Chef or Head Chef in a similar role, preferably in a three-star or higher-rated hotel. Strong understanding of culinary trends, with expertise in both buffet and à la carte service. Excellent leadership and team management skills. Solid understanding of food cost management and budgeting principles. Knowledge of food safety regulations and HACCP standards. Ability to work in a fast-paced environment and handle multiple tasks simultaneously. Strong communication and interpersonal skills.
Benefits
Provident fund, medical aid
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