Job Description

The Head Chef, will be responsible for the consistent daily preparation of innovative country cuisine with a fresh contemporary touch of the highest quality. Presentation and flavour of the culinary offering to the various catering facilities must surpass guest expectations. Contemporary dishes on the seasonal menus must be inspired by South African flavours which highlight the Chefs own creative flair and should reflect elements of heritage.

Qualifications / Criteria

The Head Chef will be responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen. The successful candidate will employ his / her culinary and managerial skills in order to play a critical role in maintaining and enhancing guest satisfaction.

• Accredited Culinary Training and Qualifications
• Minimum of 10 years experience as a Chef and 5 years experience as Head Chef in a similar upmarket establishment
• Good knowledge on Western Cape and South African food heritage will be an advantage
• Display leadership in guest hospitality, exemplify excellent customer service and create a positive atmosphere for guest relations
• Having an eye for detail and creativity to look at things differently will be key to developing the Food and Beverage experience
• Be reliable and trustworthy and perform well under pressure
• Excellent decision maker, very organised and methodical ways of working
• Excellent communicator
• Be creative and charismatic

Key responsibilities:

• Menu development and maintaining updated and accurate costing of all dishes on offer in the Food and Beverage operation
• Coaching, training and motivating supervisors and culinary staff to consistently meet and exceed established food preparation standards and the fundamentals of good cooking and excellent plate presentations
• Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management
• Utilize interpersonal and communication skills to lead and influence the kitchen staff / culinary team
• Advocate sound financial/business decision making, demonstrates honesty, integrity and lead by example
• Review staffing levels to ensure that guest service, operational needs and financial objectives are met. Interview and appoint kitchen staff as required.
• Review comment cards for guest satisfaction results and other data to identify areas of improvement
• Interact with guests to obtain feedback on food quality, presentation and service levels
• Ensure proper grooming and hygiene standards for all kitchen staff
• Ensure proper purchasing, receiving and food storage standards in the kitchen
• Discuss daily food cost reports with key kitchen and F & B team members
• Able to perform additional duties as requested by the hotel management as and when required.
• Ensure compliance with food handling and sanitation standards as well disciplinary procedures and documentation are completed according to hotel operational Standard and Management Policy

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