Executive Chef (Drakensberg) R30 000 - R35 000 CTC/month - South Africa
SDP Absolute services
Holiday resort in Drakensberg is looking for an Executive Chef to join their dedicated team. Main functions would include to develop menus, food purchase specifications and recipes. Supervise staff. Develop and monitor food and labour budget for the department. Maintain highest professional food quality and sanitation standards. Minimum Requirements: Grade 12 / Matric Bachelor's degree (B.A) Culinary / Food and Beverages Qualification is essential A minimum of 4 years' experience in a similar environment Computer Literacy Key responsibilities: Planning menus for all food outlets at the Resort. Scheduling and coordinating the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labour cost goals. Approving the requisition of products and other necessary food supplies. Ensuring that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times. Establishing controls to minimize food and supply waste and theft. Safeguarding all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles. Developing standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices. Preparing necessary data for applicable parts of the budget; projects annual food, labour and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met. Attending food and beverage staff and management meetings. Consulting with the Food & Beverage Director about food production aspects of special events being planned. Cooking or directly supervises the cooking of items that require skilful preparation. Ensuring proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. Evaluating food products to assure that quality standards are consistently attained. Interacting with food and beverage management to assure that food production consistently exceeds the expectations of guests. In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards Evaluating products to assure that quality, price and related goods are consistently met. Developing policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology. Establishing and maintaining a regular cleaning and maintenance schedule for all kitchen areas and equipment. Providing training and professional development opportunities for all kitchen staff. Ensuring that representatives from the kitchen attend service lineups and meetings. Periodically visiting dining area when it is open to welcome guests. Supporting safe work habits and a safe working environment at all times. Performing other duties as directed.
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