Head Chef

Duties:

• Running of daily kitchen operations with Executive Chef.
• Recipe and product knowledge
• Ensure completion and quality execution of prep-list
• Approve and “polish” dishes before going to Guest
• Purchases per requirements, Invoice capturing, Stock take, daily and month end reporting.
• Manage repair & maintenance prevention program per equipment requirements
• Remedy any problems or Guest complaints
• Oversee kitchen discipline towards Chefs and Scullery Team
• Manage any dietary requirements request from Guest
• Ensure all set up requirements for functions/ dining complete in time.
• Manage pass (as expeditor, cold-hot and pastry kitchen orders)
• Manage roster and update per requirements
• Manage Scullery and cleaning program for kitchen
• Manage full procurement requirements from H&S as well as stock control expectations.
• Ensure smooth running of A’ La carte, buffet and any outdoor catering requirements.
• Maintaining the cleanliness of Kitchen
• Managing inventory
• Overseeing food preparation
• Supervising Kitchen Staff
• Monitoring quality of food
• Monitoring Store and health & safety regulations

• Grade 12
• A formal culinary qualification
• A minimum of 4-5 years’ experience in similar position
• Effective in administration
• Creative in trends
• Calm under pressure
• Detail orientated
• Driver’s License