Job Description

Job Summary Purpose:
To create memorable experiences for guests - whenever and wherever they dine. The Executive Chef also ensures quality food preparations, kitchen maintenance, and inventory functions are kept to high standards ensuring the operations run smoothly.

Requirements:

• Minimum of 5 - 10 yearsxe2x80x99 previous senior chef experience in a luxury hotel
• Diploma in Food Preparation and Culinary Arts
• Excellent Guest relations skills
• Good knowledge of planning, budgeting, and kitchen administration
• Proven ability to create innovative dishes as well as being able to implement traditional established dishes
• Exposure to a Stock Management System
• Mature, responsible well-presented individual who can problem solve
• Individuals must display creativity and flair and the ability to provide guidance to others and be able to evidence good business acumen, excellent communication skills, and a strong work ethic.
• Organized and detail-oriented
• Computer literate with working knowledge of Microsoft Outlook, Word, and Excel
• Able to work flexible hours, weekends, and holidays

Duties include:
Culinary Leadership:

• As the head of the culinary team, the Executive Chef provides strong leadership, direction, and inspiration to the kitchen staff, fostering a culture of creativity, innovation, and excellence.

Menu Creation and Curation:

• Developing and designing menus that showcase the hotel's culinary expertise and align with its overall culinary vision. This may involve creating dishes that highlight local South African flavours, seasonal ingredients, and international influences.

Food Quality and Presentation:

• Ensuring that all food items prepared and served at The Hotel meet the highest standards of quality, taste, and presentation. The Executive Chef maintains consistency in the preparation and presentation of dishes across all dining outlets.

Kitchen Operations:

• Overseeing the day-to-day operations of the kitchen, including food preparation, cooking, plating, and expedient service. Implementing efficient kitchen processes and workflows to optimize productivity

Cost Control and Budgeting:

• Managing food costs and working within budgetary constraints. The Executive Chef is responsible for inventory management, portion control, and cost-effective sourcing of ingredients while upholding quality standards.

Culinary Creativity and Innovation:

• Staying abreast of the latest culinary trends, techniques, and food innovations. The Executive Chef is expected to infuse creativity into the menu offerings and regularly introduce new dishes and experiences for guests.

Training and Development:

• Conducting training programs and workshops to enhance the skills and knowledge of kitchen staff, ensuring they stay updated with industry best practices and maintain high culinary standards.

Guest Relations:

• Collaborating with the Food and Beverage team to cater to guests' special requests, dietary preferences, and feedback. Striving to provide personalized and exceptional dining experiences that exceed guest expectations.

Health and Safety Compliance:

• Ensuring strict adherence to all health and safety regulations within the kitchen, maintaining high cleanliness and hygiene standards, and promoting a safe working environment for the culinary team.

Vendor Relations:

• Building and maintaining strong relationships with food suppliers and vendors to source the finest and freshest ingredients for the hotel's culinary offerings.

Special Events and Banquets:

• Planning and executing culinary aspects of special events, banquets, and functions held at The Hotel, ensuring the highest level of service and culinary excellence for large gatherings

The HR Company

Recruiter

OR

Job Mail