Culinary Executive (TG 16) at Durban ICC

The organisation is calling for suitable candidates to apply for the position of Culinary Executive. 
The Culinary Executive will be responsible for overall success of the daily kitchen operations whilst exhibiting culinary talents by leading staff and managing all food related functions. The must also strive to continually improve guest and employee satisfaction while maximizing the financial performance and ISO compliance in all areas of responsibility within Durban ICC. 
The incumbent will report to the Chief Operations Officer. 

QUALIFICATIONS, EXPERIENCE & COMPETENCIES 
Minimum Qualifications 

• B Tech Degree in Hospitality Management or relevant three year qualification 
• Eight (08) to then (10) years’ Management experience preferably in the hospitality and events industry. 

Competencies

• Strong communication skills (verbal and written) 
• Ability to build strong relationships at all levels 
• Problem solving, analytical, and interpersonal skills 
• Demonstrate professionalism, and high ethical standards 
• Demonstrate resilience tenacity and decision making skills 
• Enthusiastic, self –motivated and a willingness to take initiative 
• Excellent planning and organising skills 
• Good conflict resolution and negotiation skills 

KEY PERFORMANCE / MAIN ACTIVITIES OF THIS ROLE 

• Ensure that departmental policies, standard operating procedures and business processes are developed and implemented. 
• Develop strategy for Culinary and provide direction of the same, and participate in the strategy development of the Durban ICC 
• Ensure that budget processes are aligned to strategic planning process and performance outputs 
• Provide accurate flow of financials and other operational information necessary for strategic decision making purposes 
• Monitor performance of Service Providers according to the Standard Operating Procedures 
• Keep abreast of Culinary trends 
• Ensure creative menu planning and correct food preparation for each outlet including banquets 
• Ensure that there is constant interaction with guests to obtain feedback with regards to food quality and service levels 
• Participate in achieving clean audit of the Department 
• Ensure that the stock that is ordered from suppliers is within the departmental budget 
• Ensure that the food cost target is within budget 
• Forecast budget for CAPEX operational equipment and cleaning supplies 
• Draw up tender documentation following MFMA and Supply Chains regulations 
• Ensure that all recipes and product yields are accurately costed and reviewed on a regular basis 
• Demonstrate a clear and deep understanding of food cost of sales with positive track record 
• Demonstrate a clear understanding of ISO and HAACP Standards required in an International Culinary environment 
• Ensure that food wastage is kept at minimum standards 
• Ensure staff efficiency is at maximum so as to keep labour costs within budget 
• Management of staff for the Culinary Department.