Description:
MAIN RESPONSIBILITIES :
1. Take full charge of the daily running of the kitchen operations and kitchen staff.
2. Full understanding on menu planning and costing.
3. A good understanding of all financial matters relating to all outlets under control.
4. Ability to change and implement new menus on a regular basis in accordance with guests’ requirements.
5. Ensure that the Buffet is always laid up to specification.
6. Strong guest relations and customer service will be essential.
7. Ensure that the highest level of standards in the preparation and serving of food items is maintained.
8. Ensure training requirements for the kitchen are ongoing and followed up.
9. Responsible for all related health and safety standards insuring that we achieve a 95% hygiene rating.
10. Responsible for implementation and maintenance of the NQ’s system in line with HITB.
11. Ensure food stock tacking is done at the required times.
12. Ensure all budgeted costs are controlled on a monthly basis.
13. Manage the flexi work force according to operational requirements in order to optimise staff cost.
Requirements:
- Controlled Costs;: 2 to 3 years
- Food, Health & Safety Compliant;: 2 to 3 years
- To Manage And Control All Aspects Of The Kitchen Outlet Operations To The Required Standards Within : 3 to 4 years
- Ensuring Guest Satisfaction And Profit Maximization: 3 to 4 years
- Effective Internal And External Communication;: 3 to 4 years
- Market Leadership In The Food & Beverage Industry;: 2 to 3 years
1. Matric.
2. A minimum of 2-3 years experience as an Executive Chef in a large Resort.
3. Diploma in Hotel Catering and Management.
4. Experienced in IR/Human Resources.
5. To have full knowledge on food production for banqueting and restaurant facilities.
6. Computer literacy.
7. Knowledge of First Aid Procedures would be an advantage.