Head Executive Chef - Fine Dining

Date Job Posted: 15-May-2019

Location: Magaliesburg

Please note:  Fine dining experience in 5* establishment is of utmost importance.

 

PURPOSE OF THE ROLE

Reporting to the unit General Manager, the successful candidate will be responsible for the management of the Kitchen department within the hotel operation and the achievement of applicable standards and financial results.

PIPELINE LEVEL

  • Manager of Function/Department

FROM:
1.  Results through multiple teams and a sub-function
2.  Productivity & day-to-day operational excellence
3.  Building management expertise in others
4.  A mindset, "how can I strengthen my team of Managers of Others?"
5.  Valuing your team of Managers of Others
6.  Operational & project planning
7.  Effective functional team member and departmental leader
8.  "Today’s results", year in - year out without fail

TO:
1.  Results through a complete function (functional synergy)
2.  Competitive advantage for the business through the function
3.  Building flexibility & effectiveness of the whole function as organisation
4.  Building functional state-of-the-art-results & credibility
5.  Understanding all sub-functions & valuing them all
6.  Functional best practice strategy - engaging the future
7.  Effective business team member - understanding other functions - functional leader
8.  "Tomorrow's results" & "challenges" addressed today

 

LEVELS OF ACCOUNTABILITY

  • Reporting to General Manager

 

LEVELS OF RESPONSIBILITY

  • Responsible for own work and the work of the Kitchen Team

 

SKILLS, EDUCATION, and QUALIFICATION REQUIREMENTS

 

  • School leavers certificate at Grade 12 level,
  • At least 10 Years of experience in hospitality Catering.
  • Proficiency in English (Verbal, Written, Reading),
  • Demonstrated experience using:
    • Fully computer literate on the MS Office Suite to Intermediate/Advanced level
    • Materials/Stock Control system
    • MS Outlook
  • Menu creation and costing
  • Ability to maintain a level of accuracy and meet deadlines
  • Above average problem solving skills,
  • Above average ability to communicate at all levels of the organisation
  • Well-developed Leadership skills

 

 

 

 

COMPETENCIES

 

  • Leadership
  • Calculations
  • Commercial and Entrepreneurial thinking
  • Resilience
  • Service Orientation
  • Organisation

 

MAIN RESPONSIBILITES

 

Financial: Satisfied Shareholders

  • Ensure that all products are correctly costed
  • Ensure that waste in the department is minimized
  • Ensure that the budgeted food cost is maintained or improved
  • Manage staffing costs to within the budgeted parameters

 

Customer Service: Delighted Customers

  • Ensure that the Culinary offering is constantly updated to reflect the needs and desires of the market
  • Ensures a high level of positive customer contact is maintained, by the department, in every food and beverage outlet
  • To ensure that healthy service relationships are built with all other hotel departments,

 

Processes: Effective Processes

  • Menu planning for all menus (together with the General Manager and Food and Beverage Manager)
  • Responsible for the timely preparation of all menus in all outlets
  • Ensures that all reporting deadlines are adhered to
  • Creates the department annual budget
  • Assists the purchasing department to manage quality, variety and price of raw materials
  • Plans department leave rosters
  • Assists Sales and Marketing to produce ‘fit for purpose’ marketing materials to showcase the culinary offering to best effect

 

Learning and Growth: Motivated and Prepared Workforce

  • Takes time to share knowledge, creativity and skill with other chefs including developing a successor
  • Takes responsibility for own learning and growth
  • Develop and nurturing of interpersonal relationships (with colleagues and suppliers)
  • Ensure that the Food and Beverage department team members receive comprehensive skills training to close skills gaps
  • To lead the Kitchen team in a manner that maximises engagement and motivation,
  • Deals with all work performance and misconduct incidents in a manner that reflects the Hotel values, while ensuring that appropriate corrective measures are effectively implemented,
  • Recruits new team members in a manner that assures the correct fit for the department and hotel with regard to values, service and work ethic, and skill level

 

 

 

Innovation

  • Actively seeks innovative ways to reduce cost and increase sales
  • Actively seeks innovative methods to create unique culinary offerings
  • Actively seeks innovative product offerings to achieve first to market status

 

GENERAL KNOWLEDGE AND RESPONSIBILITIES

 

  • Has a thorough knowledge of Food and Beverage products and offerings
  • Has a thorough knowledge of the hotel and all services provided to the guest
  • Maintains the high standard of service, appearance and social skills set according to the company policy
  • Works in harmony with all departments and employees, is willing to assist others if and when required,
  • Attends all training workshops as and when required
  • Is familiar with all policies and procedures, house rules, fire, security and emergency procedures as well as all checklists pertaining to the position

Job ID
242534
Job Title
Head Executive Chef - Fine Dining
FT/PT
Province
Town/City
Magaliesburg
Salary Type
Yearly
Salary
R26,000 plus comm
Start Date
immediate
Meet all the necessary requirements listed in the job description
Are eligible to live and work in the country specified in the job description