Head Chef, Plettenberg Bay

5 * Boutique Hotel in the Garden Route (Plett I Knysna) is looking for a Head Chef responsible for overseeing kitchen staff and ensuring the quality of food items.

Duties:
 
Hiring and training staff to cook their dishes
Expediting orders to maintain a steady flow of dishes and creating dishes to add to the menu. 
Planning and directing food preparation and culinary activities.
Modifying menus or create new ones that meet quality standards.
Estimating food requirements and food/labour costs. 
Coordinate and prepare staff rosters to ensure adequate coverage in all kitchen areas according to occupancy.
Ensure the maximization of staff performance.
Coaching and performance evaluation to staff on an ongoing basis.
Identify training needs and the development of formal and informal training plans and the implementation of training sessions on an ongoing basis.
Conduct on-the- job training.
Maintain appropriate standards of conduct, uniform, and appearance of all Kitchen employees.
Deal with all staff matters relating to misconduct or incapacity timeously and to ensure that the appropriate disciplinary action is taken if necessary.
Help in all personnel related issues.
Be aware of, accept and honour the Company’s Value System.
Meticulously control stock levels and submit monthly stock sheets to the accounting department.
Budget for the coming financial year and to ensure that current budget is being adhered to.
Perform monthly stock takes and report on all variances
 
Requirements:
 
Professional Cookery / Culinary Arts diploma from a reputable Hotel School.
Minimum of 5-years’ experience as an Executive / Head Chef in a luxury 5* Lodge / Hotel establishment
In depth knowledge of food costing, cost control and budgeting.
Must be versatile, skilled in hot and pastry kitchen, and multi-venue catering.
Excellent understanding of international and emerging food trends and concepts and continual focus on rejuvenating the culinary experience.
Passion for high quality, attentiveness to finer detail and maintaining a guest centric approach in everything.
Ability to drive change and to look for operational efficiencies / synergies.
Highly presentable with excellent communication skills and balanced emotional intellect.