This prominent award-winning wine estate hotel in Stellenbosch is a regular recipient on the Trip Advisors Top 10 Peoples Choice Awards. Offering an extensive and eclectic choice of breakfast, lunch and dinner options with 2 high;y acclaimed restaurants. The atmosphere is always a buzz with locals, businessmen, tourists and small groups. The brigade of 21 chefs support this very busy kitchen with daily production which incorporates a lounge, terrace, cocktail bar and galleria.
ProStaffSelect are in search of a multi-skilled and highly organised RESTAURANT-FOCUSED HEAD CHEF with the capacity to lead the team and inspire ultra-high culinary ideas, ensuring very high food & hygiene standards, able to coordinate & send out the needed volumes over busy service times. The suitable applicant will need to have come from a a MODERN AWARD-WINNING RESTAURANT environment with the added benifit of Hotel Experience. We need a young and highly passionate chef to lead the hotel brigade to achieve new operational standards, level of creativity; while ensuring optimal staff efficiency, control and productivity.
REQUIREMENTS
- Formal Cheffing Qualification with at least 5 – 6 years’ experience as a RESTAURANT HEAD CHEF
- Evidence of quality / fine dining 5*culinary standards
- Experience with Modern South African Cuisine style of cooking
- An excellent understanding of butchery and charcuterie production
- Versatility in a variety of cuisine styles and trends with creativity in plating
- Highly creative ability in maximising the full potential of all the farms fresh produce
- Excellent understanding of seasonal cooking and ingredients
- Proven knowledge and experience in Food and Recipe costings
- Strong leadership and management abilities
- Proven success in dealing with staff, handling HR matters, developing and training young chefs
- Excellent appreciation for quality front of house service and knowledge of FOH responsibilities
- Solid understanding of daily financial controls, stock take, cash ups etc
- Evidence of exceptional people skills in dealing with guests and staff
- An effective communicator and motivator of people
- Established, confident and friendly personality
RESPONSIBILITIES
- Manage, direct and control all aspects of food preparation, production and culinary standards
- Compile, create and implement new menus as required at least twice a year
- Plan and control orders, equipment and ingredients, receiving and storage
- Compile weekly GP and cost of sales reports, monitor GP% and create a cost saving culture within the brigade
- Manage, monitor and train all staff for kitchen hygiene, food preparation methods and kitchen practices
- Be fully in charge of all hiring, managing and training of staff including scheduling, assessment, training, discipline of staff and motivation of the team
- Take on additional sustainability projects and make use of kitchen garden produce as well as foster good relations with suppliers for preferred cost benefits
- Ensure ongoing culinary production consistency and standards with optimal use of staff resources
- Control up-to-date & highest levels of cleanliness of kitchen equipment as well as maintenance thereof
- Short-term and long-term planning in consultation with the General Manager
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