Head Chef
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Duties:
- Ensure all guests are cared for individually, meeting all individual needs, strictly adhering to dietary requirements, and preparing meals accordingly.
- Check daily and weekly restaurant bookings forecast, including all events/special occasions requests and ensure the proper ordering and planning is done in conjunction with the F&B Manager and Hotel Manager.
- Report any complaints, concerns, or operational requirements to the F&B Manager including faulty or new equipment requests to optimise offering and operations within the kitchen team.
- Ensure menus are seasonal, fresh, and organic as per vision & standards.
- Present seasonal menus timeously according to the tear planner and work closely with the Horticulturist and procurement department for best pricing and produce.
- Design menus for picnics, braais, conferences and Chef’s experience meals in cottages to enhance guest experiences.
- Ensure that the night audit menu prep and training is meticulously done and identify training needs where required.
- Conduct weekly meetings with the F&B Manager for planning and feedback to Group Operations Manager and Hotel Manager. Ensuring a seamless guests experience at all times.
- Conduct daily team briefings and ensure all duties are carried out with all staff members duly informed of daily specials, out-of-stock items, and replacements.
- Ensure good daily communication between the kitchen and front of house
- Lead, train, and develop a skilled and motivated kitchen team.
- Conduct regular performance reviews, provide constructive feedback, and support staff development.
- Ensure that proper probationary reviews are completed by deadline with the support of the F&B Manager to rectify or escape any problem areas or misalignment with company goals & culture.
- Monitor and manage kitchen costs, including food, labour, and equipment maintenance, to achieve financial targets.
- Work closely with procurement to ensure optimal stock levels and supplier relationships.
- Assist in budgeting and forecasting for the kitchen operation and capex requirements.
- Maintain a regular check on stock and provide training on stock-taking and ordering procedures.
Requirements:
- A relevant culinary qualification
- Proven experience as Head Chef in a 5* Hotel or fine dining restaurant.
- Excellent knowledge of food and beverage service standards.
- Strong knowledge of kitchen management, food costing and inventory control.
- Proficiency in MS Office and POS software
- Ability to confidently operate within a fast-paced environment
- Leadership and team management skills
- Preference will be given to candidates from Franschhoek and neighbouring areas
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