Job Advert Summary
ANEW Hotel Hilton is looking for an Executive Chef to provide an efficient and cost-effective food service to the establishment.
The successful candidate will be based in KwaZulu-Natal, Pietermaritzburg.
Minimum Requirements
- Completed diploma in Professional Cookery
- +3 Year Experience as a Head Chef/Sous Chef
- The ability to communicate and collaborate effectively with team members and clients
- Good knowledge of plus point system.
- Great knowledge of food cost and menu planning
- Strong management skills
- Strong conferencing experience is essential.
Duties and Responsibilities
FINANCE
- Monitor pricing from accredited suppliers and inspect food quality upon delivery.
- Ensure portion control is consistently managed.
- Actively implement food regeneration daily according to company standards.
- Obtain a daily meal/arrivals report from the Front Office for meal allocation.
- Review DRR daily for internal/external food charges.
- File all Cost of Sales summary sheets and ensure backups are stored.
- Maintain cost of sales at or below 34% and keep stock sheet prices current.
- Conduct monthly OE stock counts and manage stock per company policies.
- File equipment-related documents, fridge/freezer temp charts, and cleaning records.
- Ensure timely submission of all reports.
- Control food procurement, receiving, storage, issuing, stock-taking, analysis, and security.
- Be present during stock takes, maintaining neatly packed stocks and checking par levels.
- Ensure operating equipment is secured and products meet quality standards.
- Check requisitions against actual issues and report discrepancies immediately.
- Daily check of à la carte items for variance reports; update costs every six months.
- Reduce monthly COS in line with company budget standards.
- Submit specialized event menus to the General Manager for approval by deadlines.
CUSTOMER
- Greet customers warmly upon entry, projecting a friendly attitude.
- Ensure kitchen staff present a good image through efficiency, courtesy, and cleanliness.
- Require kitchen staff to wear uniforms at all times.
- The Head Chef must be visible during meal times, interacting with guests.
- Address guest complaints promptly and share feedback with the kitchen.
- Display Guest Revu feedback in the kitchen and use service excellence skills.
- Implement standard recipes for food items and taste preparations to ensure flavor.
- Ensure buffet items and presentation meet the highest standards.
- Use props for buffet setups, labeling items as per Brand Standards.
PROCESS
- Ensure compliance with Standard Operating Procedures in the kitchen.
- Adhere to breakage policy, signing and filing copies by all chefs.
- Communicate and sign off on all policies and procedures with kitchen staff.
- Conduct stock takes on the 10th, 20th, and last day of each month.
- Uphold ANEW Brand Standards in training and operations.
- Display cleaning schedules and complete monthly deep cleaning.
- Address all recommendations from the monthly MAD audit.
- Complete all OPUS tasks within the stipulated time frame.
- Maintain cleanliness and organization of cooking equipment and storage.
- Ensure chemical usage charts are visible.
- Hold chefs accountable for hygiene and cleanliness in their sections.
- Follow the FCS system, keeping paperwork updated.
- Adhere to FIFO principles in the kitchen.
- Sanitize work areas and separate cooked from raw items.
- Ensure compliance with statutory regulations and health standards.
- Service the extractor canopy every six months and display the certificate.
- Conduct monthly high-risk pest control and implement waste control measures.
- Minimize food waste and ensure waste bins are sanitized and properly managed.
- Communicate employee shift rosters and manage leave requests effectively.
- Ensure HR policies are communicated and new employees receive necessary documents.
- Promote sound industrial relations through regular meetings.
- Enforce company rules consistently and hold monthly departmental meetings.
- Review timesheets for accuracy and record overtime properly.
- Conduct monthly one-on-ones with kitchen colleagues, filing documentation.
- Maintain a training calendar and provide ongoing training as needed.
- Adhere to Occupational Health & Safety Act requirements and evacuation procedures.
PEOPLE
- Lead by example to uphold HITEC culture in interactions.
- Maintain high standards of personal hygiene, uniform appearance, and punctuality.
- Foster loyalty, trust, and respect within the kitchen team through motivational management.
- Demonstrate professionalism and emotional intelligence at all times.
- Provide continuous on-the-job training and ensure training documentation is completed.
- Employees must not report for duty under the influence of alcohol or drugs.
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