Job Description

Job Summary
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Executive chef required for a resort hotel in Knysna.
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The position will require a chef that exceptionally organized, must have menu planning & costing experience and be a hands on leader in the kitchen.
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Requirements:
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Minimum 4 years Executive Chef experience within a high-volume hotel, resort, or multi-outlet food and beverage operation
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Formal culinary qualifications
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Matric Grade 12
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Own accommodation in the area essential.
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Valid RSA ID
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Own transport essential
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Experience in food costing, staff management and IR processes
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Key responsibilities:
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Team management:
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Recruit, train, and manage all kitchen staff.
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Mentorship:
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Guide and develop the culinary team, fostering a culture of high performance and creativity.
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Leadership and supervision:
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Oversee all culinary activities, manage the daily flow of kitchen operations, and maintain a positive working environment.
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Menu development:
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Design, create, and implement new menus and recipes that align with the resort's theme and guest expectations.
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Quality control:
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Ensure consistency and quality in all food products, presentations, and flavors across all dining outlets.
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Creativity:
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Stay current with market trends and innovative culinary techniques to enhance the dining experience.
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Budgeting and cost control:
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Manage departmental expenses, including food and labor costs, to meet budget goals and maximize profitability.
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Purchasing and inventory:
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Oversee the ordering, storage, and inventory of all food and supplies. Build and maintain strong relationships with vendors.
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Reporting:
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Track inventory, manage payroll and time records, and provide regular reports to the Food and Beverage Manager/ resort General Manager.
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Sanitation:
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Enforce and maintain strict health, safety, and sanitation standards in all kitchen and food storage areas.
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Compliance:
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Ensure the kitchen and staff are in full compliance with all local, state, and federal food safety regulations.
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Problem-solving:
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Anticipate and address potential issues or hazards related to food safety immediately.
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Guest feedback:
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Engage with guests to gather feedback on food and service quality, and address complaints.
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Special events:
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Plan, coordinate, and execute all food-related aspects of special catering events, private dinners, and banquets.
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