Amazing Opportunity!!!!!
A prestigious Golf and Country Club in the heart of the Helderberg is searching for a dynamic and highly skilled EXECUTIVE CHEF to lead operations across the Club restaurant, halfway house and banqueting. This is a Senior position reporting to the Head of Hospitality.
The ideal candidate should have strong F&B management skills and be a highly capable all-rounder who can implement structures and systems within a very busy kitchen, manage stock, hygiene & safety protocols and very importantly LEAD AND MANAGE the kitchen team in such a way that each member of the brigade knows exactly what is expected of them.
The successful Candidate will be responsible for all food and pastry production including that used for restaurants, banquet functions and other outlets. They will be instrumental in developing menus, food purchase specifications and recipes as well as supervising production and pastry staff. Develop and monitor food and labour budget for the department. Maintain highest professional food quality and sanitation standards.
DUTIES:
❑ Hires, trains and supervises and evaluates the work of management staff in the food and pastry production departments. ❑ Plans menus (with Head of Hospitality) for all food outlets in the club ❑ Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labour cost goals. ❑ Approves the requisition of products and other necessary food supplies. ❑ Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times. ❑ Establishes controls to minimize food and supply waste and theft. ❑ Perform month-end stock takes on all kitchen inventory, consumables etc. ❑ Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles. ❑ Develop standard recipes and techniques for food preparation and presentation which help to ensure consistently high quality and to minimize food costs; exercises portion control for all items served and assist in establishing menu selling prices. ❑ Prepares necessary data for applicable parts of the budget; projects annual food, labour and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met. ❑ Attends F&B staff and management meetings. ❑ Consults with the Head of Hospitality about food production aspects of special events being planned. ❑ Cooks or directly supervises the cooking of items that require skillful preparation. ❑ Evaluate food products to ensure that quality standards are consistently attained. ❑ Interacts with Head of Hospitality to assure that food production consistently exceeds the expectations of members and guests. ❑ Plans and manages the employee meal program. ❑ Evaluates products to ensure that quality, price and related goods are consistently met. ❑ Develop policies and procedures to enhance and measure quality; continually update written policies and procedures to reflect state-of-the-art techniques, equipment and terminology. ❑ Recruits and makes selection decisions; evaluates job performance of kitchen staff; corrects, rewards and disciplines staff in a fair and legal manner. ❑ Recommends compensation rates/increases for kitchen staff. ❑ Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment. ❑ Provides training and professional development opportunities for all kitchen staff. ❑ Ensures that representatives from the kitchen attend service lineups and meetings. ❑ Motivates and develops staff including cross-training and promotion of personnel. ❑ Periodically visits dining area when it is open to welcome members. ❑ Undertaking special projects assigned by the Head of Hospitality and/or General Manager ❑ Hosts taste panels to assess feasibility of proposed menu items. ❑ Leads by example and is an aspirational role model for kitchen team members.
CHARACTERISTICS REQUIRED:
The incumbent will be required to have the ability to work under pressure, to determine priorities and display sound judgement. The incumbent will be required to exercise patience, charm, politeness, and diplomacy always. Excellent verbal and written communication skills are required.
REQUIREMENTS:
Qualification in Culinary Arts required, City and Guilds Arts Qualification Level 3 Diploma (or equivalent) is highly advantageous. Creative and passionate about Culinary Arts - At least 5+ years' working experience in an Executive or Head Chef role. - Valid driver’s license - Computer literate and competent understanding and knowledge of Microsoft business programmes, especially excel and Outlook. - Good palate for food and wine pairings - Strong leadership skills as well as team player - Excellent attention to detail - Able to work shifts.
Please Note : The quoted salary offered of R40 - R43 000pm is a CTC amount