Job Description

A vibrant, well-established nearly 300 seater a la carte restaurant situated in a beautiful Franshoek location 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.

• 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

Job Types: Full-time, Permanent Salary: R30,000.00 - R35,000.00 per month Application Question(s):

• What is your current salary?
• What is your notice period?