21/01/2015
Head Chef - Franschhoek
Hotel Jobs
Description:
The successful incumbent will be responsible for: Management of the kitchen and overall food preparation to the highest standard as per required quality and quantity, effective costing in accordance with the Hotel’s operational requirements. Management of the kitchen TEAM assists in mise-en-place, food preparation and cooking to ensure correct quality, quantity, presentation and temperature. Managing kitchen operating and production costs i.e. Payroll, Food cost, operating equipment and standard stocks, ensures that food purchases and stock turnover and storage are maintained and controlled within budgeted provisions. Maintaining and enforcing kitchen hygiene & safety in accordance with minimum requirements and regulations Following and implementing new trends of food preparation, Menu conceptualization, and presentation and service Good interpersonal relation skills with ability to communicate effectively and professionally with management, STAFF and GUESTS. Compiling, implementing and maintaining a complete and structured training plan. Training of STAFF and encouraging personal growth. Maintain STAFF discipline within the department in accordance with Hotel’s disciplinary Procedure. Requirements; Matric and Formal chef’s diploma/ post graduate qualification related to hotel/ food service management At least 4 years relevant experience in a similar position. Exceptional computer literacy with special focus on Microsoft Excel and Outlook. Valid driver’s license. Fully literate and able to read and interpret policies, procedures and communications. Must have good grammatical application to compile menus, inter departmental and Management reports. Fully numerate (able to perform relative calculations, statistics and be able to interpret basic accounts and financial statements / reports / invoices). Exceptional management skills in regards to the interpretation of the Hotel’s policy, business objectives, application of resources, control of costs and overall management of STAFF and standards. Be extremely passionate for this industry and have the ability to think out of the box. Ability to work shifts as per the operational needs of the hotel Must be able to maintain physical stamina to personally supervise areas of responsibility. Have a vast knowledge and understanding of food safety and general hygiene. Must be a TEAM player with a positive attitude. Self-motivated and able to take initiative. Competent to manage and apply first-aid, an evacuation, fire prevention at work in conjunction with the company’s health and safety committee.
Kindly send CV to [email protected]
