QSSK-FON-HC-Head Chef at Q-Sourcing Servtec Group

Job Summary

• The Head Chef is to provide an efficient and cost-effective food service to the establishment. The effective and efficient management and delivery of all Food and Beverage operations provided by hotel, with the aim that they provide the highest level of customer service, are cost effective, meet budgeted targets and achieve a regional and national service profile.

KEY ROLES AND RESPONSIBILITIES

• To ensure that all menus are constantly updated, paying special attention to seasonal availability.
• To ensure that all menus are calculated correctly to obtain maximum gross profit.
• To ensure that all staff are constantly trained to effect good portion control and pleasing presentation of all dishes.
• To hold daily meetings with the Restaurant Manager to ensure that VIP’s are timeously identified, and any special arrangements properly communicated.
• To ensure that all areas under your control satisfy the most stringent hygiene requirements and that staff who are ill or injured receive the correct treatment or are not allowed to work.
• To ensure that all staff are correctly dressed to satisfy statutory requirements as well as enhancing the image of the establishment.
• To ensure that all stocks are ordered to the correct quantities, quality and price.
• To ensure that all stocks are being kept securely and under the correct conditions applicable to each type of commodity stored.
• To regularly meet with the storekeeper to ensure that the correct stocks are kept.
• To regularly hold maintenance checks with the Maintenance Manager to ensure that no equipment breaks down.
• To ensure that all statutory notices are posted at all relevant points and that such notices are conspicuously placed.
• To ensure that all staff under your control are fully informed in respect of disciplinary procedures, the handling of grievances, etc.
• To ensure that all documents are sent to the appropriate accounts department immediately for processing.
• Responsible for recruitment and induction of personnel for the department in conjunction with the personnel Department
• Checks all personnel in his department to ensure that everybody is performing their duties as to policy and procedures and job description
• To prepare work schedules based on the occupancy forecast of the hotel and the weekly function sheets
• To maintain high standards of culinary skills regarding preparation and presentation and closely monitor portions conformity and ingredients specifications.
• To formulate menus and submit them to the Restaurant Manager for discussion and approval
• To monitor the performance of his subordinates and ensure they are trained and developed to the required standard
• To ensure that service from the kitchen is prompt and courteous
• To collaborate closely with all Food & Beverage departmental managers, purchasing department and the F/B cost control.
• To have the kitchen equipped with enough supplies at all times
• To maintain a hardworking atmosphere the kitchen so that moral in maintained at a high level.

Qualifications and Requirements required:

• The ideal candidate for the Head Chef role should possess a Degree in Hotel Management, Food production or a high school diploma in relevant area or equivalent qualification.
• Proven experience in an established Hotel, restaurant as a Head Chef.
• People management/team leader experience with the ability to motivate and inspire performance.
• Good knowledge in Continental and Mediterranean inspired cuisines
• Good leadership, planning and highly organized
• Fast in expedition of work tasks
• Physically health
• Full understanding of licensing responsibilities and environmental health standards Awareness of statutory requirements applicable to food and drink service
• Knowledge of Food and different cuisines
• Menu engineering and costing
• Understanding of Basic Food Hygiene
• Good Knowledge of First Aid
• Good knowledge of Health & Safety
• Good Customer Care
• Flexible towards hours of work