Chef - Bergville at Orion Hotels & Resorts

Job Responsibilities:

Menu Planning and Meal Preparation:

• Design and develop innovative, appealing, and nutritionally balanced menus.
• Prepare and cook a variety of dishes, ensuring adherence to recipes, portion control, and presentation standards.
• Monitor and evaluate food quality, taste, and appearance to maintain consistent excellence.
• Create seasonal and specialty menus, as and when necessary.
• Accommodate dietary restrictions and special requests.

Team Leadership and Supervision:

• Provide effective leadership to kitchen staff, including cooks and any other culinary assistants.
• Train and develop team members in culinary skills, food safety, and sanitation practices.
• Schedule and assign tasks to maximize productivity and ensure efficient kitchen operations.
• Motivate and inspire team members to deliver exceptional dishes and maintain a positive work environment.
• Conduct performance evaluations and recommend areas for improvement or further training.

Food Safety and Hygiene:

• Ensure compliance with all health and safety regulations, including proper sanitation and cleanliness of the kitchen.
• Monitor and maintain food storage practices to minimize waste and ensure freshness.
• Train staff on proper food handling, labeling, and storage procedures.
• Regularly inspect kitchen equipment and utensils, reporting malfunctions or maintenance needs.
• Address any potential or actual issues related to food safety promptly and effectively.

Inventory Management and Cost Control:

• Manage inventory levels of food and supplies to minimize waste and ensure availability.
• Monitor ingredient quality and coordinate with suppliers for timely deliveries.
• Control food costs by tracking expenses, calculating portion sizes, and reducing waste.
• Collaborate with executive chef or kitchen manager in budget preparation and cost analysis.
• Adhere to portion control and standard recipes to maintain desired food cost percentage.

Customer Service and Collaboration:

• Interact with customers to ensure a positive dining experience and handle any special requests or complaints.
• Collaborate with service staff to communicate menu changes, dish availability, and ingredient information.
• Foster strong relationships with suppliers to maintain quality and negotiate favorable pricing.
• Participate in culinary events, promotions, and exhibitions to promote the restaurant and showcase culinary expertise.

Qualifications & Experience:

• Between 2 and 5 years of experience as a Chef or in a similar culinary role.
• Grade 12 and / or similar qualification.
• Culinary arts diploma or degree preferred.
• Solid understanding of various cooking methods, ingredients, equipment, and procedures.
• In-depth knowledge of menu planning, nutrition, and food safety regulations.
• Strong leadership and team management skills.
• Excellent communication and interpersonal abilities.
• Ability to work well under pressure in a fast-paced environment.
• Creativity and ability to keep up with culinary trends.
• Flexibility to work evenings, weekends, and holidays as required.
• This is in Live-in position.