Based in Somerset West, Helderberg Personnel was established in 1998. The company initially started doing placements in the Helderberg Basin and over the years expanded nationally. Our background has proved to be invaluable in providing a high standard of recruitment, screening, evaluation and placement of candidates.
Our Value proposition:
The true value p...
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
20 Initiatives to Boost Employee EngagementAre you struggling with improving employee engagement at work? This article covers everything from better communication to building a strong workplace culture.
30 Common Interview Mistakes to AvoidThis piece examines 30 of the most common mistakes applicants make at interviews, so you know how to better avoid them.
Gmail
Yahoomail