Chef Manager

Job Intro Chef Manager - Cape Town, WC Western Cape DUTIES & RESPONSIBILITIES, NOT LIMITED TO : Establishes the restaurant menu, snacks menu, menu of the day and the chef's specials, following instructions from management Establishes and applies the product technical sheet Supervises and takes part in preparing and cooking the various dishes of the restaurant Ensures the quality of the food preparations served, their compliance with the product technical sheet and guest satisfaction Provides supplies according to production Establishes the fresh produce list, submits orders to the purchasing office and monitors the stock levels in the cold‑store room and stock room Assists in receiving the orders to verify that they are correct and that the products are of an appropriate quality Organises the storage layout Takes inventories Informs the technical department of any fault detected with the equipment Supervises the end‑of‑month inventories Job Specification Helps prepare the budget and set departmental goals Keeps stats on footfall in the restaurant to determine the production levels based on which to place orders Ensures portions are monitored and standards are adhered to so as to minimise wastage and maintain the budgeted food cost Helps prepare operating budgets, investment budgets and departmental goals Offer Team management / Interdepartmental coordination Creates the time sheet, the schedules of the chefs and kitchen porters under the responsibility of Management, as well as the cleaning schedules Optimises the organisation of their department by ensuring that staffing and the workload match up; Applies labour law and hotel HR procedures Fosters the development of their employees’ skills, ensures they are given training and aids them in their professional development; Conducts regular evaluations of their employees, identifying areas for improvement and training needs and ensures that this training is carried out Provides annual appraisal interviews and sets goals for staff Approves recruitments Organises the process of receiving and integrating new staff members Develops the motivation and entry of their teams by creating a good working environment Regularly moves around the department, maintaining a high level of communication with customers and staff Ensures that the most qualified person is appointed for a job vacancy – as far as possible, this should be an internal promotion The Executive Chef supervises the commis chef and scullers as per the hotel's management guidelines: Supervises and coordinates the kitchen team in a good working atmosphere; Maintains a good level of discipline in the kitchen to ensure staff behave appropriately and to guarantee productivity, as well as to adhere to the health and safety rules; The Head Chef ensures the kitchen's representation and coordination with the other departments and management, and actively takes part in various meetings, especially F&B meetings. Health and Safety, Security and Environmental responsibility Guarantees the cleanliness of their team's workstations: ensures that the kitchen and equipment are clean and tidy at all times; Ensures their team are well presented at all times (clothing, personal hygiene, etc.) to make a good impression on guests, as well as for the sake of their own health and safety. Applies and ensures the application of the basic health and safety rules (fire, etc.); Is responsible for the maximum security of the people and property in the areas under their control; Ensures that all equipment is used in an environmentally responsible manner: plugging in and unplugging equipment. Ensures that their department complies with the health and safety rules, as well as internal payment; Checks cleanliness levels and compliance with hygiene measures for staff, workstations, supplies, cold‑storage rooms and the office on a daily basis; Reports risks of accident or any fault to their superior; Keeps up to date with the hotel's fire and evacuation procedures; Applies the emergency food safety measures should any problems be detected (refrigeration breakdown, risk of cross‑contamination, non‑compliant delivery, etc.) Monthly Salary: Market related REQUIREMENTS Higher education degree, preferably specialised in hospitality and catering Professional kitchen training with proven experience as a Sous Chef or Head chef Languages: English and Swahili Proven experience in team management Prior experience in managing teams is highly desirable Has fluency in the language of the country as well as English Is proficient in using IT equipment and the PMS Is eloquent Excellent presentation Sense of hospitality and service Has knowledge of the products Is a good listener, is able to engage in conversation and is receptive Dynamic and proactive Ability to show foresight Responsible and independent Demonstrates team spirit and leadership Has self‑confidence Sense of ethics and exemplary character Sales spirit Resistance to stress Has discipline and is well‑organised Good manager Knowledge of the HACCP hygiene standards #J-18808-Ljbffr