Head Chef - Franschhoek at Helderberg Personnel

Qualifications / Criteria

• The Head Chef will be responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.
• The successful candidate will employ his / her culinary and managerial skills in order to play a critical role in maintaining and enhancing guest satisfaction.
• Accredited Culinary Training and Qualifications
• Minimum of 10 years’ experience as a Chef and 5 years’ experience as Head Chef in a similar upmarket establishment
• Good knowledge on Western Cape and South African food heritage will be an advantage
• Display leadership in guest hospitality, exemplify excellent customer service and create a positive atmosphere for guest relations
• Having an eye for detail and creativity to look at things differently will be key to developing the Food and Beverage experience
• Be reliable and trustworthy and perform well under pressure
• Excellent decision maker, very organised and methodical ways of working
• Excellent communicator
• Be creative and charismatic

Key responsibilities:

• Menu development and maintaining updated and accurate costing of all dishes on offer in the Food and Beverage operation
• Coaching, training and motivating supervisors and culinary staff to consistently meet and exceed established food preparation standards and the fundamentals of good cooking and excellent plate presentations
• Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management
• Utilize interpersonal and communication skills to lead and influence the kitchen staff / culinary team
• Advocate sound financial/business decision making, demonstrates honesty, integrity and lead by example
• Review staffing levels to ensure that guest service, operational needs and financial objectives are met. Interview and appoint kitchen staff as required.
• Review comment cards for guest satisfaction results and other data to identify areas of improvement
• Interact with guests to obtain feedback on food quality, presentation and service levels
• Ensure proper grooming and hygiene standards for all kitchen staff
• Ensure proper purchasing, receiving and food storage standards in the kitchen
• Discuss daily food cost reports with key kitchen and F & B team members
• Able to perform additional duties as requested by the hotel management as and when required.
• Ensure compliance with food handling and sanitation standards as well disciplinary procedures and documentation are completed according to hotel operational Standard and Management Policy