Hotel Jobs – Head Chef


Hotel Jobs - Head Chef

Hotel Jobs – Head Chef

Region: Western Cape

Salary: R15-20k Monthly

Reference: 77494

Introduction : An experienced Executive Chef is needed for a Certified Top Employer (2015) for a landmark hotel nestled at the foothills of the majestic Drakensberg Mountains, bordering the renowned Royal Natal National Park and offers magnificent views of the world-famous AmphitheatreEducational Requirements:Culinary Certificate from Reputable InstitutionFine Dining & Wine Courses will be an advantage.Major Skills Required:Deluxe Hotel Experience5 years’ experience running a 5 star kitchenFine Dining Experience including Silver Service EssentialTraining Experience EssentialReporting to:General Manager of hotelResponsibilitiesEnsure that the operation of the kitchen is carried out smoothly, achieving maximum standard of food quality and guest satisfaction.Take full responsibility for the running of the kitchen.Day-to-day running of the kitchen, adhering to the company’s policies and procedures at all times.Ensure that a good image is projected by all colleagues, this being efficiency, courtesy, helpfulness, appearance and cleanliness.Ensure that the required level of discipline and deportment is being maintained at all times by all colleagues,Ensure that guest queries and complaints are being dealt with in an efficient, prompt and courteous manner, achieving maximum guest satisfaction.Ensure stock availability (daily and seasonally) at all timesTimeous production of quality food at optimal cost under hygienic conditions.Menu planning and food costTo do a quarterly assessment of all menus in place. Assess purchase prices continuously and negotiate with suppliers continuously.To ensure that attendance registers are kept daily and that any absenteeism is immediately recorded in the attendance register. Put in shift loan system must be executed.Ensure that the monthly kitchen report, including all supporting documents must be submitted monthly to group executive chef.Organize an efficient flow of production and, at the same time, maintain minimum but adequate staffingTo ensure that all kitchen colleagues are being trained to company standards bring course material back to the unit and implement what has been learnedTo constantly update your knowledge and skills for the good of the establishment and the professionConduct regular audits to ensure complete and utter hygiene standards in the kitchen, please record these findings

Minimum Requirements : An experienced Executive Chef is needed for a Certified Top Employer (2015) for a landmark hotel nestled at the foothills of the majestic Drakensberg Mountains, bordering the renowned Royal Natal National Park and offers magnificent views of the world-famous AmphitheatreEducational Requirements:Culi

Full Description : An experienced Executive Chef is needed for a Certified Top Employer (2015) for a landmark hotel nestled at the foothills of the majestic Drakensberg Mountains, bordering the renowned Royal Natal National Park and offers magnificent views of the world-famous AmphitheatreEducational Requirements:Culinary Certificate from Reputable InstitutionFine Dining & Wine Courses will be an advantage.Major Skills Required:Deluxe Hotel Experience5 years’ experience running a 5 star kitchenFine Dining Experience including Silver Service EssentialTraining Experience EssentialReporting to:General Manager of hotelResponsibilitiesEnsure that the operation of the kitchen is carried out smoothly, achieving maximum standard of food quality and guest satisfaction.Take full responsibility for the running of the kitchen.Day-to-day running of the kitchen, adhering to the company’s policies and procedures at all times.Ensure that a good image is projected by all colleagues, this being efficiency, courtesy, helpfulness, appearance and cleanliness.Ensure that the required level of discipline and deportment is being maintained at all times by all colleagues,Ensure that guest queries and complaints are being dealt with in an efficient, prompt and courteous manner, achieving maximum guest satisfaction.Ensure stock availability (daily and seasonally) at all timesTimeous production of quality food at optimal cost under hygienic conditions.Menu planning and food costTo do a quarterly assessment of all menus in place. Assess purchase prices continuously and negotiate with suppliers continuously.To ensure that attendance registers are kept daily and that any absenteeism is immediately recorded in the attendance register. Put in shift loan system must be executed.Ensure that the monthly kitchen report, including all supporting documents must be submitted monthly to group executive chef.Organize an efficient flow of production and, at the same time, maintain minimum but adequate staffingTo ensure that all kitchen colleagues are being trained to company standards bring course material back to the unit and implement what has been learnedTo constantly update your knowledge and skills for the good of the establishment and the professionConduct regular audits to ensure complete and utter hygiene standards in the kitchen, please record these findings

Type : Permanent

Category : Hospitality


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