Executive Culinary Manager
2 months ago
- 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.
- 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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