Executive Chef | Umhlanga, Durban

EXECUTIVE CHEF HOSPITALITY

UMHLANGA DURBAN

Executive Chef to manage the kitchen and its brigade at this 5-star luxury hotel. The executive chef attracts and retains staff maintains a cooperative relationship with team members optimizes staff productivity and serves as a replacement in team members absence. You will train staff to use new recipes cooking techniques and equipment and oversee cooks performing food preparation. You will oversee the delivery of food supplies prepare special dishes and supervise overall kitchen operations during dinner service.

Minimum Experience and Qualification Required:

• Minimum of 10 years previous Senior Executive chef experience in a luxury hotel
• Degree Diploma in Food Preparation and Culinary Arts
• Excellent Guest relations skills
• Good knowledge of planning budgeting and kitchen administration
• Proven ability to create innovative dishes as well as being able to implement traditional established dishes
• Exposure to a Stock Management System
• Mature responsible well-presented individual who can problem solve
• Individuals must display creativity and flair and the ability to provide guidance to others and be able to evidence good business acumen excellent communication skills and a strong work ethic.
• Organized and detail-oriented
• Computer literate with working knowledge of Microsoft Outlook Word and Excel
• Able to work flexible hours weekends and holidays

DUTIES AND RESPONSIBILITIES

• Executes the strategic plan including forecasting budget management profit and loss accountability cost control and inventories for kitchen and outlets
• Verifies that all food production areas provide food items prepared and presented according to set standards at all times monitoring for taste visual appeal quality and established portions.
• Ensuring constant floor presence during peak operational times; interacting with both staff and guests constructively fostering positive relationships; and taking personal responsibility for every guest and staff situation seeing it through to its solution.
• Being actively involved in the training and development of each team member by supporting their learning through on-the-job application and coaching making them available for all appropriate training opportunities and holding the team member to account for the learning that they have successfully assimilated.
• To maintain the integrity of all kitchen systems
• To create and implement innovative menus for all outlets seasonally as well as menus for all special events which reflect your style but are in line with the Owners vision and include traditional dishes prescribed by the owner from time to time
• To take ownership of the Staff Restaurant ensuring that there is fresh healthy quality food served daily in line with RCH staff restaurant standards and that a minimum 7-day rotating menu is in place to ensure variety and ensuring that the staff restaurant is clean and hygienic at all times and in conjunction with the Food and Beverage Manager must ensure that it is set up with sufficient operating equipment
• Responsible to ensure that the food store freezer fridge dry store chemical room and gas room are managed and controlled in line with Hotel stock control practices ensuring sufficient stock minimal wastage and best pricing.
• To ensure that all purchase orders are checked by a senior member of the kitchen team (Sous chef or higher) and that the Food Store Clerk manages the food store correctly and where necessary ensuring he receives assistance.
• Must take complete responsibility for the profitability of the department.
• Perform other tasks and assist in other departments whenever reasonable and deemed necessary by Management.

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DUTIES AND RESPONSIBILITIES

• Executes the strategic plan including forecasting budget management profit and loss accountability cost control and inventories for kitchen and outlets
• Verifies that all food production areas provide food items prepared and presented according to set standards at all times monitoring for taste visual appeal quality and established portions.
• Ensuring constant floor presence during peak operational times; interacting with both staff and guests constructively fostering positive relationships; and taking personal responsibility for every guest and staff situation seeing it through to its solution.
• Being actively involved in the training and development of each team member by supporting their learning through on-the-job application and coaching making them available for all appropriate training opportunities and holding the team member to account for the learning that they have successfully assimilated.
• To maintain the integrity of all kitchen systems
• To create and implement innovative menus for all outlets seasonally as well as menus for all special events which reflect your style but are in line with the Owners vision and include traditional dishes prescribed by the owner from time to time
• To take ownership of the Staff Restaurant ensuring that there is fresh healthy quality food served daily in line with RCH staff restaurant standards and that a minimum 7-day rotating menu is in place to ensure variety and ensuring that the staff restaurant is clean and hygienic at all times and in conjunction with the Food and Beverage Manager must ensure that it is set up with sufficient operating equipment
• Responsible to ensure that the food store freezer fridge dry store chemical room and gas room are managed and controlled in line with Hotel stock control practices ensuring sufficient stock minimal wastage and best pricing.
• To ensure that all purchase orders are checked by a senior member of the kitchen team (Sous chef or higher) and that the Food Store Clerk manages the food store correctly and where necessary ensuring he receives assistance.
• Must take complete responsibility for the profitability of the department.
• Perform other tasks and assist in other departments whenever reasonable and deemed necessary by Management.

Minimum Experience and Qualification Required:

• Minimum of 10 years previous Senior Executive chef experience in a luxury hotel
• Degree Diploma in Food Preparation and Culinary Arts
• Excellent Guest relations skills
• Good knowledge of planning budgeting and kitchen administration
• Proven ability to create innovative dishes as well as being able to implement traditional established dishes
• Exposure to a Stock Management System
• Mature responsible well-presented individual who can problem solve
• Individuals must display creativity and flair and the ability to provide guidance to others and be able to evidence good business acumen excellent communication skills and a strong work ethic.
• Organized and detail-oriented
• Computer literate with working knowledge of Microsoft Outlook Word and Excel
• Able to work flexible hours weekends and holidays

TOP SALARY ON OFFER