The successful candidate will be responsible for leading all kitchen operations, menu development, food quality standards, kitchen staff management, stock control, and ensuring exceptional culinary experiences across the establishment.

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  Ensure maximization of profitability through efficiency and excellent controls.
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  update menus when required and ensure a high degree of culinary creativity within the budgeted cost framework.
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  Assists in the preparation and motivates the annual food budget.
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  Close liaison with F&B Manager to ensure optimum communication of co-operation between kitchen and service operations.
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  Always ensure consistently high food quality and presentation.
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  Ensure that all operating equipment is properly utilized by correct handling, storage and regular stock counts, to minimize losses.
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  Constantly monitoring performance of staff on an ongoing basis.
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  Ensuring ongoing training is in place to enhance standards and development of staff.
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  Review the departmental performance against the objectives set.
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  Take charge of all aspects of selection, training and performance management of subordinates.
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  Maintain the highest standard of personal hygiene, safety, culinary SOPs and ensure that all staff within the kitchen also adhere to the company’s policies relating to this.
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  Compliance with all company and departmental policies and procedures.
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  Schedule employee rosters to ensure the correct level of coverage, and LS transport requirements.
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  Hotel Liaison – with necessary industry and service operators, as required.
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  Attending to all Food Service queries and complaints services.
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  Guest Service – overview of patrons in dining areas, random meet and greet.
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  Hotel Liaison – with necessary industry and service operators, as required.
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  Hotel / Industry reviews – contribute as required/ requested, on behalf of Hotel.
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  To be fully aware of the trends in the industry and actively make suggestions for improvement.

Requirements

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  At least 5 years’ experience in a four/ five-star hotel as either Executive Chef or Senior Sous Chef.
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  Exceptional cooking skills with emphasis on high quality dishes, conference menus, room service menus, food ideas for promotional offers, seasonal menu ideas.
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  Menu – planning, costing, innovation and promotional skills.
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  Stock Control to ensure maximum efficiency.
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  Hygiene and Safety Controls.
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  Self-disciplined with strong leadership, interpersonal and communication skills.
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  Staff training, coaching, and management.
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  Good IR knowledge and conflict handling skills.
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  Excellent knowledge of Microsoft Office.
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  INFOR “Front Office and Cashiering functions” an advantage.
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  Excellent administration skills.
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  Fluent in English - verbal and written.
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  Display a high level of emotional intelligence.
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  Customer orientation, professional charm and sophistication.
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  Able under pressure.
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  Time management skills.
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  Ability to work shifts and occasional overtime.