Executive Chef (Mpumalanga, Hazyiew) at ANEW Hotels & Resorts

Minimum Requirements

• Completed diploma in Professional Cookery
• +3 Year Experience as a Head Chef/Sous Chef
• The ability to communicate and collaborate effectively with team members and clients
• Good knowledge of plus point system.
• Great knowledge of food cost and menu planning
• Strong management skills
• Strong conferencing experience is essential.

Duties and Responsibilities

FINANCE

• Monitor pricing from accredited suppliers and inspect food quality upon delivery.
• Ensure portion control is consistently managed.
• Actively implement food regeneration daily according to company standards.
• Obtain a daily meal/arrivals report from the Front Office for meal allocation.
• Review DRR daily for internal/external food charges.
• File all Cost of Sales summary sheets and ensure backups are stored.
• Maintain cost of sales at or below 34% and keep stock sheet prices current.
• Conduct monthly OE stock counts and manage stock per company policies.
• File equipment-related documents, fridge/freezer temp charts, and cleaning records.
• Ensure timely submission of all reports.
• Control food procurement, receiving, storage, issuing, stock-taking, analysis, and security.
• Be present during stock takes, maintaining neatly packed stocks and checking par levels.
• Ensure operating equipment is secured and products meet quality standards.
• Check requisitions against actual issues and report discrepancies immediately.
• Daily check of à la carte items for variance reports; update costs every six months.
• Reduce monthly COS in line with company budget standards.
• Submit specialized event menus to the General Manager for approval by deadlines.

PROCESS

• Ensure compliance with Standard Operating Procedures in the kitchen.
• Adhere to breakage policy, signing and filing copies by all chefs.
• Communicate and sign off on all policies and procedures with kitchen staff.
• Conduct stock takes on the 10th, 20th, and last day of each month.
• Uphold ANEW Brand Standards in training and operations.
• Display cleaning schedules and complete monthly deep cleaning.
• Address all recommendations from the monthly MAD audit.
• Complete all OPUS tasks within the stipulated time frame.
• Maintain cleanliness and organization of cooking equipment and storage.
• Ensure chemical usage charts are visible.
• Hold chefs accountable for hygiene and cleanliness in their sections.
• Follow the FCS system, keeping paperwork updated.
• Adhere to FIFO principles in the kitchen.
• Sanitize work areas and separate cooked from raw items.
• Ensure compliance with statutory regulations and health standards.
• Service the extractor canopy every six months and display the certificate.
• Conduct monthly high-risk pest control and implement waste control measures.
• Minimize food waste and ensure waste bins are sanitized and properly managed.
• Communicate employee shift rosters and manage leave requests effectively.
• Ensure HR policies are communicated and new employees receive necessary documents.
• Promote sound industrial relations through regular meetings.
• Enforce company rules consistently and hold monthly departmental meetings.
• Review timesheets for accuracy and record overtime properly.
• Conduct monthly one-on-ones with kitchen colleagues, filing documentation.
• Maintain a training calendar and provide ongoing training as needed.
• Adhere to Occupational Health & Safety Act requirements and evacuation procedures.

PEOPLE

• Lead by example to uphold HITEC culture in interactions.
• Maintain high standards of personal hygiene, uniform appearance, and punctuality.
• Foster loyalty, trust, and respect within the kitchen team through motivational management.
• Demonstrate professionalism and emotional intelligence at all times.
• Provide continuous on-the-job training and ensure training documentation is completed.
• Employees must not report for duty under the influence of alcohol or drugs.

CUSTOMER

• Greet customers warmly upon entry, projecting a friendly attitude.
• Ensure kitchen staff present a good image through efficiency, courtesy, and cleanliness.
• Require kitchen staff to wear uniforms at all times.
• The Head Chef must be visible during meal times, interacting with guests.
• Address guest complaints promptly and share feedback with the kitchen.
• Display Guest Revu feedback in the kitchen and use service excellence skills.
• Implement standard recipes for food items and taste preparations to ensure flavor.
• Ensure buffet items and presentation meet the highest standards.
• Use props for buffet setups, labeling items as per Brand Standards.