Head Chef - Jozini
We are looking for a Head chef at Jozini Tiger Lodge that will be responsible, along with the Food & Beverage Manager, to review food and beverage purchases, develop and standardize recipes and menu items. This role wants someone who will be responsible for training and mentoring of all staff in the kitchen including students, have a strong knowledge of HR (human resources), stock management, stock controls, stock pricing, strict hygiene practices in line with the companies' policies and be ready to assist with meals and or prepare should it be necessary. Responsibilities and Duties: 1. Back of House Operations Ensures that representatives from the kitchen attend service line-ups and meetings. Cooks and directly supervisors the cooking, training of items that require skillful preparation. Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment. OE & Extractor service Schedules Support safe work habits and a safe working environment at all times. In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards. Overseeing clean up and record the day's sales & revenue reports after shifts. Maintain 80% on Kitchen hygiene Audits. 2. Stock and Budget Management Prepares 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. Evaluates products to assure that quality, price and related goods are consistently met. Establishes controls to minimize food and supply waste and theft. Sets up & overseas all stock control’s, requisition’s, stock usages. Evaluates food products to assure that quality standards are consistently attained. Develops 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. 3. Administration and Management Plans menus for the Lodge /Restaurants depending on properties requirements. Training schedules Keeps all Health & Safety folders as per company SoP’s. Maintains all Auditing documents as per Audit requirements. Clear understanding of Hospitality HR (Human Resources) Schedules and coordinates the work of chefs, line cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labour cost goals. Approves the requisition of products and other necessary food supplies. Builds & Maintain suppliers relationships getting best prices for products. Consults with the Food & Beverage Manager about food production aspects of special events being planned. Attends food and beverage staff and management meetings. Ensure all services to members are conducted in a highly professional and efficient manner. 4. Learning and Development Safeguards all food preparation employees by implementing training to upskill their knowledge about personnel hygiene, safety, sanitation, and accident prevention principles. Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. Provides training and professional development opportunities for all kitchen staff. Maintaining qualifications of “Firefighting” & “First aiders” in kitchen Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment, and terminology. Regulating performance reviews and takes disciplinary action when necessary. Keep updated & do in company training with regards to all new HR related aspects Perform other duties which are requested by the company. 5. Customer Services Periodically visits dining area when it is open to welcome members. Deals personally with all food related complaints. Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests. Must have: Proven kitchen, food, and people management experience Working knowledge of various computer software programs (MS Office, restaurant management software, POS) Culinary science or related certificate Keep up with cooking trends and best practices. Ability to spot and resolve problems efficiently. Mastery in delegating multiple tasks. Communication and leadership skills Up to date with food and beverages trends and best practices Ability to manage personnel and meet financial targets. Guest oriented and service minded Culinary school diploma or degree in Food service management, related field Soft Skills: Customer and Personal Service Administration and Management Public Safety and Security Time Management Problem Sensitivity
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