Job Description

Job SummaryBlue Marlin All-inclusive Seascape Resort is a premier South Coast holiday destination with a long-standing legacy. Situated at Blue Flag-certified Scottburgh Beach, this multi-room hotel is family-friendly and plays host to weddings and conferences.
The Blue Marlin falls within Dream Hotels & Resorts, a mixed-use accommodation group working towards greater accountability and local impact. Together, wexe2x80x99re on a mission to actively create a brighter future.Dream Hotels & Resorts lives by its 8 core values. Our team is dedicated to being reliable and accountable, fostering empathy to understand others' feelings and collaboratively find solutions, and prioritizing sustainability in environmental, financial, and social aspects. Rooted in humanity, trust, dynamism, excellence, and joy, we celebrate diversity, prioritise integrity, embrace creativity, pursue quality, and foster a joyful work environment to connect people with our surroundings and each other. These play a part in our day-to-day decision making & operational requirements.
As a Resort Executive Chef, you hold a senior leadership position in the culinary team of a resort, overseeing all aspects of food preparation, menu planning, kitchen operations, and culinary experiences for guests.Responsibilities:

• Menu Development: Create innovative and appealing menus that align with the culinary vision and concept of the establishment.
• Stay abreast of industry trends, ensuring the menu remains current and competitive.
• Kitchen Management: Lead and manage the kitchen staff, including chefs, cooks, and kitchen assistants. Organize and supervise food preparation, ensuring quality and consistency.
• Food Quality and Presentation: Maintain high standards of food quality, taste, and presentation. Conduct regular quality checks to ensure consistency and adherence to recipes.
• Cost Control: Manage food costs through efficient menu planning, inventory control, and waste reduction. Collaborate with the management team to set and achieve budgetary targets.
• Staff Training and Development: Train, mentor, and develop kitchen staff to enhance their skills and performance.
• Foster a positive and collaborative work environment within the kitchen.
• Health and Safety Compliance: Ensure compliance with all health and safety regulations and sanitation standards. Conduct regular inspections to maintain a clean and safe working environment.
• Supplier Relations: Establish and maintain relationships with food suppliers and vendors. Source high-quality ingredients at competitive prices.
• Creativity and Innovation: Bring creativity and innovation to the kitchen, introducing new dishes and culinary techniques. Stay informed about culinary trends and incorporate them into the menu when appropriate.
• Customer Satisfaction: Collaborate with the front-of-house staff to ensure a seamless and enjoyable dining experience for guests. Address customer feedback and strive for continuous improvement.
• Event Planning and Catering: Contribute to the planning and execution of special events, private functions, and catering services.
• Adherence to Regulations: Ensure compliance with food safety regulations, licensing requirements, and other relevant industry standards.
• Inventory Management: Oversee the management of kitchen inventory, including ordering, receiving, and storage of food supplies.

Technical Knowledge:

• Culinary Education: A degree or certification in culinary arts.
• Leadership Skills: Strong leadership and management abilities, preferably in a supervisory role.
• Health and Safety Certification: Knowledge of food safety regulations and sanitation standards.
• Creativity: Demonstrated creativity in menu development and staying updated on culinary trends.
• Communication Skills: Effective communication with kitchen staff, suppliers, and customers.
• Business Acumen: Understanding of budgeting, cost control, and inventory management.
• Flexibility: Ability to adapt to changing circumstances and unexpected challenges.
• Professional Certifications: Additional certifications from culinary organizations or associations.
• Proven Track Record: Successful experience in progressively responsible culinary roles.

Experience:

• Experience: A minimum of 4 years running a kitchen as an executive chef in a 4 start environment.
• Proven Track record in kitchens, food development and people management experience
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
• Culinary school diploma or degree in Food service management, related field
• Keep up with cooking trends and best practices world wide
• Ability to spot and resolve problems efficiently.
• Mastery in delegating multiple tasks
• Communication and leadership skills
• Up to date with food and beverages trends and best practices
• Ability to manage personnel and meet financial targets
• Guest oriented and service minded

Dream ResortsCompany

Job Mail