Head Chef

Dream Hotel & Resorts Head chef is a key position in the effective operating of food and beverage operations at our resorts. In discussion with the property custodian and food and beverage lead the Head chef will be expected to develop, implement, monitor, and adjust the strategic offering of the food and beverage facilities at our resorts.

You will be a key component in ensuring that the food and beverage offered is seen as an attraction in drawing customers to the resorts and not just a service offered to guests.

As Head chef will need to deeply understand the strategic placement of the respective restaurants at the resort and design a menu and kitchen offering which meets the needs of this offering in all respects covering the menu choices, food quality, presentation, delivery, and costing.

It will be expected that an executive chef who has a great passion for food is constantly up to date with market trends and developments and is eager to implement these into the food and beverage offering within our resorts. A passion for continuous learning and development is a necessary characteristic.

A Head chef will need strong people skills as you will be expected to lead the kitchen from start to finish. Balancing the needs to the business and that of the team will be important in delivering the standards expected on a continuous basis. A passion for teaching and guiding team members will be essential.

A good understanding of the business elements of running a restaurant is an important characteristic of this job. Being able to review and understand financial reports to identify where success and failure exist and then to take the necessary appropriate actions. Understanding customers’ needs and what needs to be done to meet these.

Key responsibilities:

Strategic understanding of the business elements of a food & beverage service

As the Head chef, you will be a key component to the holistic success of the food and beverage offerings at the resort. You will be expected to understand, identify, and implement improvements in the strategic plans around how the food and beverage facilities operate. Understanding what the customer wants and how to deliver this will be key to how well you can fulfill this role.

Business knowledge

As the Head chef, you will have to have a good understanding of all financial reporting relating to the food and beverage services offered. You will need to be able to implement the necessary financial controls and have an integral understanding of the system reports. You will be expected to interpret these reports, identify concerns, and correct operating procedures and internal controls to address them.

Your financial knowledge will need to feed into the strategic planning of how the food and beverage services are placed to cater to the ever-changing landscape and to meet the expectations set by the company.

Kitchen operations and system

With an exceptional knowledge of all kitchens operating processes and systems. You will be expected to know exactly what is needed in the kitchen to deliver on the Food and beverage strategy, as well as health and safety processes.

You will be expected to have exceptional knowledge and skill in planning and managing kitchen stocks accordingly. You will be expected to implement. Oversee and monitor all orders to meet the strategic objectives set in the food and beverage strategy on all from. (quality, service delivery, and cost)

You will be expected to work on the system in place at the facility and it is expected that you are proficient on a computer and standard software used to best manage food and beverage services.

Leadership and team management

As a head chef, you will be responsible for the management of your kitchen team. You will also be responsible for ensuring the effective working of your team with other teams at the resort.

It is expected that you are knowledgeable of leadership principles and that these will be implemented in your day-to-day operations of the team. Leading them to deliver on the food and beverage strategic objectives.

Continuous learning and development (including the training of the team)

It is expected that you have a passion for food and beverage and that you have already developed strong habits in continuously developing your skills and keeping up with industry trends. As an executive chef you will be required to keep yourself relevant and pass the knowledge learnt onto your team.

You will be expected to take the lead in identifying events, training programs, and networks that keep you relevant. The company operating process implemented by you must cater for the attendance of strategic events, networking, and training courses to ensure that the services offered meet the ever-changing customer expectations.

Deep knowledge and experience in menu creations

As the head chef, you will be expected to have exceptional knowledge and experience in the creation of menus that meet the food and beverage strategic objectives set.

The creation of exceptional plating and food theatre is paramount, and it will be expected that you have the skills, knowledge, and experiences in their creation. It will also be expected that you can train the team to deliver in the intended creating and food theatre at the standards expected.

You will be expected to implement and train the team on their delivery and ensure that constancy in the deliverable is at an exceptional standard and in line with the strategic objectives.

Guest relations

As a head chef, you will be expected to engage in guest relationships. You will be expected to be the face of the kitchen services and represent your team and company professionally and to the standards set in the food and beverage strategy. You will be expected to make appearances and to deal with guest complaints from time to time and it is expected that this will be done professionally and in line with the strategy.

KNOWLEDGE NEEDED TO DO THE JOB COMPETENTLY

TECHNICAL KNOWLEDGE REQUIRED

THEORETICAL KNOWLEDGE

• Culinary Education: A degree or certification in culinary arts.
• Professional Certifications: Additional certifications from culinary organizations or associations.
• Proven Track Record: Successful experience in progressively responsible culinary roles.
• Health and Safety Certification: Knowledge of food safety regulations and sanitation standards.
• Business Acumen: Understanding of budgeting, cost control, and inventory management.

EXPERIENCE

• 4-5 Years’ experience in a similar position with a solid track record in kitchens, food development and people management experience
• Culinary school diploma or degree in Food service management, related field

SKILLS

Creativity: Proven ability to demonstrate creativity in menu development and a commitment to staying abreast of evolving culinary trends.

Communication Skills: Effectively communicate with kitchen staff, suppliers, and customers, fostering a collaborative and customer-centric environment.

Flexibility: Exhibit adaptability in the face of changing circumstances and the ability to navigate unexpected challenges seamlessly.

Problem-Solving: Keen problem-solving skills with the ability to identify and resolve issues efficiently.

Delegation Mastery: Proficient in delegating multiple tasks, ensuring smooth and efficient kitchen operations.

Leadership and Communication: Possess strong communication and leadership skills for effective team management.

Financial Acumen: Up-to-date knowledge of food and beverage trends and best practices, coupled with the ability to manage personnel and meet financial targets.

Guest-Centric Approach: Oriented towards providing exceptional service with a guest-centric mindset.

Time Management: Demonstrate effective performance under pressure and an efficient approach to time management.

Administration Proficiency: Proficiently manage and oversee food preparation procedures and related administrative tasks.

BEHAVIORAL COMPETENCIES

1. Leadership: Ability to guide, motivate, and mentor kitchen staff, fostering a positive work environment and making effective decisions.

2. Communication: Clear and effective communication skills to convey instructions, collaborate with other departments, and address customer concerns.

3. Adaptability: Flexibility to adjust to changing circumstances, whether it be menu changes, dietary requests, or unexpected challenges in the culinary industry.

4. Problem-Solving: Adeptness at identifying and resolving challenges in the kitchen, making decisions under pressure, and finding creative solutions to maintain smooth operations.