Key Responsibilities: Assist the Executive Chef in managing the kitchen department, ensuring efficient operations and high-quality food service. Take charge of the kitchen in the Executive Chef's absence. Supervise kitchen staff, providing training and guidance to foster a positive working environment. Oversee menu planning, dish costings, and inventory management. Ensure compliance with health and safety regulations and implement best practices. Maintain Q-pro or similar audit systems for quality assurance. Monitor kitchen expenses to achieve budgeted GP and profitability. Provide excellent service to guests, in line with the hotel's mission and policies. Cater for functions and events, accommodating up to 500 guests. Requirements: Minimum 5 years of experience in a hotel kitchen, with at least 2 years as a Sous Chef or in a similar role. Culinary qualification is beneficial; Matric is required. Strong knowledge of health and safety standards. Experience with Q-pro or similar audit systems. Proficiency in menu planning, costings, and stock management. Experience in fine dining, à la carte, and buffet service. Excellent communication and leadership skills. Ability to train and mentor kitchen staff effectively. Must have own transport and a valid drivers license. Familiarity with POS systems, invoice capturing, and ordering processes.
