Head Chef - R20000

Executive Chef is responsible for overseeing kitchen staff and ensuring the quality of food items. Their duties include hiring and training staff to cook their dishes, expediting orders to maintain a steady flow of dishes and creating dishes to add to the menu. This role is very
much hands-on, requiring attention to detail and a positive work attitude.

Executive Chef complete a variety of creative, organizational and leadership tasks to ensure a kitchen runs optimally and patrons’ meals are satisfactory. Their responsibilities frequently include:

o Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations
o Monitoring inventory and purchasing supplies and food from approved vendors
o Hiring, training and supervising kitchen staff
o Assisting and directing kitchen staff in meal preparation, creation, plating and delivery
o Preparing meals and completing prep support as needed • Identifying and introducing new culinary techniques

Key performance areas Duties
HR
Financial
FOH Duties
Customer service

• Make sure you are properly dressed in uniform and/or PPE’s provided.
• Complete all information required including bank details on your contract before starting work with us
• Make sure you have a valid work permit where applicable and that this is delivered to HR prior to expiry of your contract
• Familiarise yourself with company policies
• Stick to you rostered time

• Recruit new kitchen staff

• Ensure all staff are aware of their duties and what is expected of them
• Train new kitchen staff on all menu items, food preparation and presentation to perform their roles to the required standard
• Delegate duties to kitchen staff as per the menu requirements
• Oversee and monitor the work of kitchen staff to ensure all tasks are done as required
• Step in to all sections when needed and make sure food on point
• Give staff feedback on their performance to enable staff development
• Ensure any staffing issues are resolved fairly and quickly
• Assisting subordinate workers when needed with food preparation
• Working accordingly with the health and safety regulations and making sure subordinates do to including complying with uniform policy
• Assist other staff in the cleaning of the kitchen at the end of the shift
• Ensure his/her own work station is kept clean and hygienic at all times
• Be available for functions as they arise to ensure that the food is prepared and served as required

• Make use of the point of sale system,
• Assist with recipes
• Conduct stock take on time and to standard
• Pay careful attention to the operating budgets of the department to ensure that costs are controlled to maintain the correct levels of spending

• Attend to guest issues
• Take bookings on available table
• Answer phone and direct to correct department
• Provide excellent customer service to ensure satisfaction
• Greet customers
• Comply with all food and beverage regulations
• Working closely with all serving and kitchen staff to ensure a good customer experience
• Implementing new ideas to improve customer satisfaction

• Liaise closely with front o f house staff
• Greet clients
• Respond to complaints
• Ensure an excellent dining experience
• Duty manager when needed

Email cv and salary expectation to ce@vdcwines.com. Only shortlisted candidates will be contacted.