Executive Culinary Manager

2 months ago


Nelspruit, Mpumalanga, South Africa Bright Placements Full time
Key Responsibilities
  • Leadership and Management: Assist the Executive Chef in overseeing the kitchen department, ensuring efficient operations and high-quality food service.
  • Departmental Oversight: Take charge of the kitchen in the Executive Chef's absence, ensuring seamless continuity of service.
  • Staff Supervision: Supervise kitchen staff, providing training and guidance to foster a positive working environment and promote professional growth.
  • Menu Planning and Costing: Oversee menu planning, dish costings, and inventory management to optimize profitability and quality.
  • Health and Safety: Ensure compliance with health and safety regulations and implement best practices to maintain a safe working environment.
  • Quality Assurance: Maintain Q-pro or similar audit systems for quality assurance, ensuring adherence to high standards.
  • Financial Management: Monitor kitchen expenses to achieve budgeted GP and profitability, making informed decisions to optimize financial performance.
  • Customer Service: Provide excellent service to guests, in line with the hotel's mission and policies, ensuring a positive dining experience.
  • Event Catering: Cater for functions and events, accommodating up to 500 guests, with precision and attention to detail.
Requirements
  • Experience: Minimum 5 years of experience in a hotel kitchen, with at least 2 years as a Sous Chef or in a similar role.
  • Culinary Qualification: Culinary qualification is beneficial; Matric is required.
  • Health and Safety: Strong knowledge of health and safety standards.
  • Quality Systems: Experience with Q-pro or similar audit systems.
  • Menu Planning: Proficiency in menu planning, costings, and stock management.
  • Service Experience: Experience in fine dining, à la carte, and buffet service.
  • Leadership Skills: Excellent communication and leadership skills.
  • Training and Mentorship: Ability to train and mentor kitchen staff effectively.
  • Transportation: Must have own transport and a valid drivers license.
  • Technical Skills: Familiarity with POS systems, invoice capturing, and ordering processes.


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