HEAD CHEF VACANCY FOR A BRAND NEW INTERNATIONAL HOTEL IN IN SOUTH AFRICA

The role of the Head Chef: Key Skills Achieves food margin Strong leadership skills Leadership Delivery of Food Service Systems Compliance Delivers Company Standards Food Margins Meets and exceeds company Food GP budget All kitchen staff to be trained on dish specification and how to achieve food margins Orders of food stock appropriate to sales levels and not over ordered All sub standard food is returned with the appropriate paperwork and the supplier contacted Supplier issues to be cascaded to senior managers. Ensure that the store men checked and signed all deliveries. Prepares food for service appropriate to sales levels Controls wastage and records / reports all wastage Only nominated suppliers and petty cash purchases are minimum to zero Ensure store men process all invoices daily and accounted for Staff Food policy is followed with no unauthorized food leaving the kitchen Dishes are to specification with no over portioning Keeps within budgets set for ordering. All stock is secure and no loss of stock Stock rotation is followed and all store rooms/ fridges and freezers are in order Monitors & controls stock levels – daily, weekly and monthly ensuring there are no shortfalls Delivery of Food Service Ensure all menus are to company specification. Ensure all dishes are to company specification. Ensure all recipes and preparation requirements are met. Ensure temperature, seasoning and flavours are to specification Ensures readiness for service and the pace is set for peak trade Ensure all food is presented for service in a timely manner and in correct sequence Ensure that the storage of food meets company and statutory health and safety requirements Deal with any customer returned food in a timely manner  Delivers Company Standards Deliver the company kitchen standards as identified on Kitchen Audit Implement and ensure the company Health & Safety Policy is met at all times – this includes the training of all kitchen staff Comply & implement all Health and Safety and Food Hygiene requirements Ensure temperature records and food labelling are maintained and up to date Ensure the kitchen is clean and hygienic, making sure cleaning rotas are adhered to and records kept Ensure all food is served to specification Ensure the kitchen uniform and personal hygiene requirements are adhered to Ensure the kitchen runs smoothly on a daily basis & is adequately stocked with all necessary goods Promote a positive perception of the company at all times both internally & externally Attend company meetings as requested Personnel Skills Training and recruitment of kitchen team members in line with company & statutory requirements Identify recruitment needs and agree action plan in a timely manner Recruit a team that meet & exceed customer service standards Identify training needs and deliver training to drive sales and profits Assist in the set up, update & completion of all staff personnel files within the time frames, ensuring terms and conditions and employee handbooks are signed and filed Deal with day to day personnel queries Assist in the Performance review all kitchen staff on an ongoing basis Actively take part & assist Managers and Head Chefs in training Leadership Inspire & motivate the team to achieve food to specification and therefore achieve sales and profits Leads by example, setting the pace and standards Train and develop the team to deliver food to specification Praise and recognise good performance Deal with poor performance through informal reprimands and where necessary the company disciplinary procedure Pro-active in problem solving Can work on own initiative to deal with problems and opportunities Communicate a vision of success which the team want to be part of Manage the day to day food administration ensuring systems compliance This is a new hotel in Africa, internationally branded. Full Expat package & tax free salary is on offer. The Chef is needed ASAP.  Please send my your CV to