Job Description

POSITION: HEAD CHEF

South African Citizens ONLY

DIVISION:

Food and Beverage

OCCUPATIONAL LEVEL:

Middle Management

OCCUPATIONAL CATEGORY:

Management

SKILLS PROGRAMME FRAMEWORK LEVEL:

Diploma in Professional Cookery

DUTIES

: Responsible for the management of the kitchen and overall food preparation/ production, cost effectively and to required quality, in accordance with the Hotel's operational requirements.

Supervises kitchen personnel, assists in mise en place, food preparation, cooking, managing the food orders at the pass and overall kitchen management and standards of food production, hygiene and safety.

Checks kitchen readiness, stocks, storage, cleanliness, etc prior to service and is responsible for ensuring the Minimum GUEST Service standards are being met. Responsible for STAFF training to ensure competencies in the good portion control and pleasing presentation and quality of dishes .

Forecasts anticipated volumes of business and schedules STAFF accordingly. May be required to review the menus, compile special function menus, complete menu costings and maintain records of cost of sales, stocktaking, etc.

Responsible for the control of kitchen food stocks, purchasing, receiving, storage and issuing of goods purchased and the control, maintenance and cleaning of kitchen operating equipment and stocks.

Excellent cooking skills required

JOB SPECIFICATION:

Literacy

: Must be fully literate and able to read and interpret policies, procedures and communications. Must have a good grammatical application to compile menus, inter-departmental and Management reports.

Numeracy

: Must be fully numerate to be able to perform relative calculations, statistics and be able to interpret basic accounts and financial statements/ reports/ invoices.

Language

: English for the purposes of communicating with guests and management.

Physical

: Must be able to maintain physical stamina to personally supervise areas of responsibility.

Formal Training/

Education

: Matric plus post graduate qualification related to Hotel / Food Service Management

Competency:

The employee is able to consistently apply the skills and knowledge requirements of the job position in order to meet and exceed the Key Result Areas of the position.

The employee is able to display management skills in the interpretation of Hotel policy, business objectives, the application of resources, control of costs and overall management of staff and standards.

DUTIES, RESPONSIBILITIES AND PERFORMANCE STANDARDS

1.

Food Preparation, Service and Costing

The requirements of this key result area will have been satisfactorily performed when:?

1.1. All menu items, food and/or banqueting requirements are prepared to the highest standard with regard to quantity, quality, presentation, cost control and timeous service.

1.2. Assistance is given in the cooking and final preparation of dishes during service periods. Each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature.

1.3. All Kitchen preparation staff are familiar with mise?en?place preparation for the day's requirements and such preparation is timeously completed.

1.1. Kitchen operating and production costs i.e. Payroll, Food Cost, Operating equipment and Standard Stocks, Food Purchases and Stock Turnover) are maintained within budgeted provisions.

1.2. Food standards, portion control, presentation and costing/ pricing are monitored in accordance with the Hotel's Food and Beverage Policies.

1.3. Assistance is given on the compilation of menus and special concepts in accordance with current trends, market demands and in?house sales trends and food sales analysis so as to achieve a maximum utilisation of all food sales areas.

1.4. All work areas and ancillary areas e.g. fridges, stores, wash?up, etc. are maintained to a high standard of cleanliness and hygiene.

1.5. The necessary safety and security precautions are checked and maintained including safety signage, safety equipment, staff emergency procedures training. A high degree of hygienic practice is maintained and enforced throughout food preparation and food storage areas.

1.6. Standard recipes, methods of preparation and presentation are prepared and maintained to ensure the consistency of food quality, presentation and cost margins.

2.

Stock and Equipment Control

The requirements of this key result area will have been satisfactorily performed when:?

2.1. All food stocks, prepared foods and left?overs are kept securely and under the correct conditions applicable to each type of commodity stored, labeled and dated

2.2. Liaison is maintained with Suppliers to ensure seasonal availability of items, quality and specifications for raw goods and timeous ordering.

2.3. All goods received are checked against original authorized order, checked for quantity, quality and price. Documentation is correctly processed.

2.4. Regular stock checks/ stock takes are conducted and adequate security measures are maintained.

2.5. Control is maintained to ensure operating equipment is used properly, cleaned and stored correctly and all maintenance problems are timeously reported and followed up.

3.

STAFF Development and Supervision

The requirements of this key result area will have been satisfactorily performed when:?

3.1. All Kitchen preparation staff are constantly trained to effect good portion control and pleasing presentation and exceptional quality of all dishes.

3.2. All Kitchen staff are correctly dressed to satisfy hygiene requirements and stringent levels of cleanliness, hygiene and safety practices are adhered to by all staff.

3.3. Duty rosters of permanent, fixed term seasonal and casual staff are prepared to ensure correct manning levels and even distribution of work.

3.4. Effective communication is maintained by attending meetings as required and holding staff meetings on a regular basis to impart information.

3.5. Regular feedback and performance appraisals are conducted with all Kitchen staff, identifying areas for development and training needs.

3.6. Regular on?the?job training is carried out with all Kitchen staff to ensure that they perform their duties correctly to Hotel standards and that all identified training needs are scheduled and actioned. A Training programme is maintained and training records kept

3.7. Fair and equitable discipline is maintained in accordance with the Hotel's Disciplinary Procedure. The action and causes of staff grievances are investigated and handled in terms of the Hotel's Grievance procedure.

4.

Interpersonal Relationships

The requirements of this key result area will have been satisfactorily performed when:?

4.1. Subordinates and other members of staff are dealt with in a polite and helpful manner at all times.

4.2. Essential information required by the organisation is accurately communicated to the appropriate personnel and any differences of opinion with other members of staff are dealt with in a manner that maintains goodwill and respect and avoids offence and conflict.

4.3. The Departmental Manager is kept informed in an appropriate level of detail about activities, progress and results and information and advice on matters within allocated area of responsibility is sought from the respective Manager when necessary.

4.4. Instructions from Management are treated constructively and acted upon

5.

GUEST Satisfaction

5.1. Guest are greeted in a polite and friendly manner. Regular "table checks"are personally conducted in the restaurant during meal service times.

5.2. Needs and requirements are anticipated and acted upon as soon as possible and their enquiries and requests are dealt with promptly and efficiently. Requests outside area of authority are referred immediately to an appropriate person and requests are followed through to ensure guest satisfaction.

5.3. Dissatisfied guest are acknowledged immediately and attended to without delay. The guest is assured that the complaint will receive immediate attention and such complaints are resolved within the individual's ability or are referred to the appropriate person. Complaints are followed up where appropriate to ensure satisfactory action is taken.

6.

General and other Duties

The above Guest Service Standards Description identifies the key areas of responsibility of the position and is not an all?encompassing description of duties and tasks. This Service Standards Description may be subject to review from time to time.

The employee will be required to perform similar such duties or tasks in any area of the Hotel as may be designated by Management from time to time.

The employee will be required to attend training courses as required and continually strive for the improvement of own knowledge and skills.

The employee will be required, at all times, to maintain a high standard of personal appearance and hygiene and ensure that dress and attire meet with the Hotel's requirements and do not detract from the desired image of the Hotel.

The employee will, be required to render the highest level of courtesy and service to Hotel guests even where such service may fall beyond the incumbents main duties or scope of this position.

Written references required Certified copy of ID South African Citizen Drivers License required
Job Type: Full-time

Pay: From R18000,00 per month

Education:

Diploma (Required)
Experience:

Head Chef: 5 years (Required) Management : 5 years (Required)
License/Certification:

Drivers License (Required)
Work Location: In person