Executive Chef

This well-established 5* hotel is in search of an Executive Chef to take accountability for the overall success of the daily kitchen operations. It will be required to:

• Exhibit culinary talents by personally performing tasks while leading the staff and managing all food-related functions
• Continually improving guest satisfaction while maintaining the operating budget
• Supervises all kitchen areas to ensure a consistent, high-quality product is produced
• Responsible for guiding and developing staff including direct reports. 

Minimum Experience and Qualification Required:

• Post matric hotel school / culinary qualification.
• 5 years experience in a 5-star hotel restaurant, boutique hotel or lodge in a similar managerial position
• Advanced knowledge of food professional principles and practices
• Must be as local as possible (Plett, Knysna, George, St Francis Bay, Jeffery’s) and surrounds with good insight into the F&B offering in the area
• Computer literate
• Excellent communication skills
• Good numeracy skills
• High level of English proficiency
• Ability to plan and execute initiatives
• Ability to train and develop a team.
• Must be motivated, enthusiastic, and energetic.
• Must be a team player, with a positive attitude.
• Able to work shifts.
• Must be able to work under pressure.
• Own transport

Key Performance Objectives:

• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Reviews and adjust systems and procedures in the kitchen to ensure their effectiveness. 
• Develops, designs, or creates new menus and recipes based on standards or artistic contributions.
• Demonstrates knowledge of high-quality food products, presentations, and flavour.
• Ensures compliance with food handling and sanitation standards.
• Ensures compliance with all applicable laws and regulations.
• Follows proper handling and correct temperature of all food products.
• Knows and implements brand Safety Standards.
• Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards, and procedures.
• Maintains purchasing, receiving and food storage standards.
• Operates and maintains all department equipment and reports malfunctions.
• Supports procedures for food & beverage portion and waste controls.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
• Develops specific goals and plans to prioritize, organize, and accomplish your work.
• Comprehends budgets, operating statements, and payroll progress reports as needed to assist in the financial management of the department.
• Understands the impact of the department's operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
• Review staffing levels to ensure that guest service, operational and financial objectives are met.

Please forward your CV with references for consideration.  Only shortlisted candidates will be contacted.