Head Chef

Duties: Generating revenue and cutting costsControlling weekly ordersWaste and Breakages ManagementEnsuring the kitchen works as a teamTraining new & current staff members and educating them on the menuAct as the Leader in the KitchenGenerating revenue and cutting costsEnsure that all orders are within the budgetCreating new menus and recipe development Ensure smooth running of service and quality of foodMaintaining high standards at all times.Ensure that the kitchen is clean and up to standardLooking after all equipment and company propertyBe aware of and understand the Company policy in respect of sourcing ingredients and ensure all chefs and kitchen staff understands and employ these policiesThe effective use of company documentation ensure that all relevant control procedures are in placeManage the agreed food cost targetsRecord and maintain accurate pricing dataRecommend and promote new menu ideas and special food eventsEnsure the entire kitchen team are aware of their responsibilities in respect of health and safetyEnsure that the company food hygiene management system is in place and fully understoodUndertake regular audits of all areas within the kitchen and storageWith the support of the Management Team equip all members of the kitchen team with the necessary skills and knowledge to enable them to do their job successfullyMaintenance reporting & following up.Taking time out to meet & greet guests. Requirements: Grade 12Professional Cookery Diploma / DegreeAt least 3+ years experience in a similar environmentKnowledge of different recipes, menus and kitchen equipment, budgets and menu costing Knowledge of HACCP standardsMenu planning and pricing skillsFully computer literateExcellent cooking techniques and skillsFluent in EnglishExcellent time management skillsAble to work under pressureWell-groomed and well presented