Executive Chef
Ziyana Business Consulting and Training
Full-time
On-site
Warmbad, Limpopo, South Africa
- Must be prepared to work in remote area,
including adaptability required in such an environment<\/span>
<\/span><\/span><\/li>- Position would be responsible for two restaurants, two bush venues and all function facilities, which include conference facilities.<\/span>
<\/span><\/span><\/li>- Responsible for the preparation, cooking and presentation of all food items in accordance with laid down minimum standards as required by the company for a 4 -star lodge.<\/span><\/span>
<\/li>- Ensure quality & efficiency of food & service to customers is at highest levels always.
<\/span><\/span><\/li>- Must be able to do the purchasing, checking of goods and packing of all relevant storage facilities.<\/span>
<\/span><\/span><\/li>- Serve hot buffet & a la carte as required.<\/span>
<\/span><\/span><\/li>- Must be strong in food stock control and keep wastage to a minimum.<\/span>
<\/span><\/span><\/li>- Good financial acumen required for controls, budgeting & procurement requirements.<\/span>
<\/span><\/span><\/li>- Able to draft staff rosters and staff registers. Manage labour relations as required.<\/span>
<\/span><\/span><\/li>- Manage large staff complement.<\/span>
<\/span><\/span><\/li>- Manage suppliers & deliveries as required, prioritising both quality and cost.<\/span>
<\/span><\/span><\/li>- Ensure standards as laid out by the company are always upheld by the kitchen.<\/span>
<\/span><\/span><\/li>- Be able to run various functions at the same time.<\/span>
<\/span><\/span><\/li>- Monitor food standards consistently.<\/span>
<\/span><\/span><\/li>- Have an extremely high standard of hygiene.<\/span>
<\/span><\/span><\/li>- Ensure all food service areas are maintained in accordance with company standards & hygiene requirements.<\/span>
<\/span><\/span><\/li>- Management of Food – FIFO.<\/span>
<\/span><\/span><\/li>- Reporting of breakages as required.<\/span><\/span>
<\/li>- Must have an excellent understanding of Food Cost and Cost Controls
<\/span><\/span><\/li>- Must be able to work in all kitchen departments and train staff to required levels of efficiency.<\/span>
<\/span><\/span><\/li>- Promote interdepartmental cooperation.<\/span>
<\/span><\/span><\/li><\/ul>
<\/div><\/span>Requirements<\/h3>
- Applicants must have at least 3 -5 years’ Executive Chef experience at a 4/5* Hotel.<\/span>
<\/span><\/span><\/li>- Matric.<\/span>
<\/span><\/span><\/li>- Further tertiary culinary qualifications.<\/span>
<\/span><\/span><\/li>- Valid driver’s license & own transport.<\/span>
<\/span><\/span><\/li>- Must have good leadership skills.<\/span>
<\/span><\/span><\/li>- Management reporting required.<\/span>
<\/span><\/span><\/li>- Manage customer complaints when required.<\/span>
<\/span><\/span><\/li>- Valid RSA ID.<\/span>
<\/span><\/span><\/li>- Stable track record.<\/span>
<\/span><\/span><\/li>- Good computer skills in MS Office (Word, Excel & Outlook).<\/span>
<\/span><\/span><\/li>- Reliable, ethical, confidential, motivated, sales -oriented, honest, passionate.<\/span>
<\/span><\/span><\/li>- Manage the kitchen as a business unit.<\/span>
<\/span><\/span><\/li>- Menu planning as required.<\/span>
<\/span><\/li><\/ul>
<\/div><\/span>Benefits<\/h3>
- SALARY - Salary negotiable within reason & dependent on
experience and<\/span>
<\/span><\/span><\/li>- qualifications<\/span>
<\/span><\/span><\/li>- The remuneration will be discussed at the interviews or upon individual requests.
<\/span><\/span><\/li>- Meals provided on duty<\/span>
<\/span><\/li><\/ul>
<\/div><\/span> - qualifications<\/span>
- Matric.<\/span>
- Position would be responsible for two restaurants, two bush venues and all function facilities, which include conference facilities.<\/span>