Job Description

A vibrant, well-established nearly 300 seater a la carte restaurant situated in a beautiful waterfront location on the Cape Garden route offering lunch & dinner is searching for a qualified and experienced HEAD CHEF. All Applicants for this position must have the necessary qualifications, as well as 3 - 4 years experience in a similar role within an upmarket RESTAURANT establishment. This position requires a multi talented, well rounded individual that is used to a busy kitchen. The Head Chef will report to the Restaurant General Manager ** Applicants must be able to show a stable employment history with contactable references from previous Employers, an essential requirement. ** Shortlisted Candidates must be prepared to travel to Knysna for a trial shift lasting 1 - 2 days. Our client will arrange accommodation for the duration of the stay but travel costs to and from Knysna will be for Candidate's own account. The HEAD CHEF will oversee and co-ordinate day-to-day running of the kitchen. Plan, organise, train and lead their kitchen team to achieve agreed objectives in quality of food at agreed food cost, staffing of shifts, employeexe2x80x99s retention, continuous training of your line staff. Assumes 100% accountability for guest satisfaction with regards to their food, cleanliness and sanitation of the kitchen and equipment there in. Key Performance Areas:

• Maintain brand reputation ,Ethos and Values of the company
• Build long term relationships with our customers, suppliers and staff
• Responding, handling, solving complaints and concerns
• Understand and implement completely all policies, procedures, standards, specifications, guidelines and training programs.
• Achieve company objectives in quality , appearance of facility , sanitation and cleanliness through training of employees and creating positive , productive working environment
• Ensure high level of personal hygiene and uniform standard.
• Ensure the correct and sufficient quantities of perishables and non- perishables available as seasonally required

Operational Functions: Prep of Food KPIxe2x80x99S

• Manage the correct following of recipes, knows and complies with the standard portion sizes, cooking methods, quality standards.
• Follows and ensures proper plate presentation and garnishing of all plates.
• Ensure smooth and timeous output from the kitchen during service hours.
• Liaise with Front of House daily with regards to bookings, expected business and group/function requirements Staff Management KPIxe2x80x99S
• Supervision, Development and Training of all Kitchen staff.
• Creating an environment to promote teamwork.
• Efficient and Impartial rostering of Kitchen staff in consultation with the restaurant manager.
• Staff should be on premises 10 minutes before the commencement of their shift.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policy, procedures and rules
• Menu Planning KPIxe2x80x99S
• Cost all Breakfast, A La Carte, Set Menu and Function Menus
• Observe market trends and the availability and cost of produce.
• Compile Menus suited to clientele of the restaurant and kitchen staffxe2x80x99s abilities.
• Cleaning and Maintenance KPIxe2x80x99S
• Ensure Kitchen and Food storage areas are kept in a clean and hygienic state.
• Ensure equipment is maintained in a safe, working condition.
• Ensure the proper storage of Food items.
• Ensure staff are aware and comply with Food Safety Standards and HACCP.
• Ensure that all Occupational Health & Safety issues are identified, addressed and rectified in a timely manner
• Ensure proper use of perishables with the FIFO as the underlying basis
• Administration KPIxe2x80x99S
• Prepare for and accurately complete a Stocktake as required
• Maintain Food Costs
• Coordinate purchasing of food, kitchen supplies and cleaning products.
• Ensure timely delivery and inspect the quality of kitchen supplies. All deliveries must be checked upon arrival and signed for quality
• Monitor Wage costs to ensure an improvement on current figures and ensure accurate recording of time sheets for all staff.
• Attend required meetings with a report on kitchen.
• Meet regularly with sales reps and suppliers to ensure best product/best price.
• Participate in performance appraisals of your team
• Keep accurate account of wastage , transfers and all administration
• Price checking and invoices to office timeously

PLEASE ONLY APPLY FOR THIS POSITION IF YOU MEET ALL OUR CLIENT'S REQUIREMENTS Applicants are requested to submit a complete, up to date CV showing: 1. Details of all previous employment, Company Name, Positions held and exact start & end dates (most recent position first) 2. Reasons for having left all previous positions 3. Written references or irrevocable proof of employment from previous employers, 4. Proof of High School Education and all tertiary qualifications 5 . A recent colour profile photo. 6. Current notice period / Availability 7. A small food portfolio If having been retrenched due to Covid-19 in the past, we require written proof thereof from an ex-employer or a copy of the letter of notice received. Due to the large amount of Applications we receive, we are unfortunately only able to respond to those who meet all our client's requirements.