Head Chef

Orion Hotel Group; Limpopo; On-site; ZAR 300 000 - 450 000; Full time

Job summary

A luxury hotel group in Limpopo is hiring a Head Chef responsible for all food production and kitchen staff supervision. The ideal candidate will have at least 5 years of experience in kitchen management and a culinary qualification. Responsibilities include menu planning, budgeting, and maintaining high hygiene standards. Fine dining experience preferred. Competitive salary and benefits offered.

Qualifications

• Culinary qualification is essential.
• 5 years of Kitchen Management experience in the Hotel Industry.
• Experience in mass production and A la Carte.

Responsibilities

• Full responsibility for all food production.
• Menu development and budgeting for the Kitchen.
• Supervising kitchen staff and maintaining hygiene standards.

Skills

Advanced cooking techniques

Creativity

Time management

Menu planning

Attention to detail

Education

Culinary Qualification

Grade 12

Job description

Introduction:

Our beautiful Coach House Hotel & Spa, situated in just outside Tzaneen in the Limpopo province currently has a vacancy for a Head Chef. This Hotel features 38 spacious rooms all overlooking the magnificent views of the region, and also has a number of conferencing venues with a maximum of 120 guests in our biggest venue. The well-manicured gardens are the perfect backdrop for weddings, baby showers, vow renewals and other outdoor events. Meals can be enjoyed at the beautiful Coach House Restaurant.

We are recruiting for a Head Chef, who will be able to meet and exceed our guests' expectations, delivering on the experience that we promise our guests. The Head Chef will be expected to work under pressure, be efficient and creative, motivate our kitchen staff, plan ahead, be flexible and pay close attention to detail. If you have experience with advanced cooking techniques and non-traditional ingredients, we’d like to work with you. Experience working with Fine Dining will be advantageous.

Duties and Responsibilities:

The purpose of this position is to take full responsibility for all food production (including all food for restaurants, banquet functions, gala events and all other outlets at the Hotel), to develop menus, food purchase specifications and recipes, to supervise staff, to develop and monitor a food and labour budget for the Kitchen, and to maintain the highest professional food quality and hygiene standards. The Head Chef’s responsibilities include studying recipes, setting up menus and preparing high-quality dishes. Fine dining

Duties:

• Full responsibility for the smooth running of the entire kitchen department
• Ensuring that all kitchen staff always wear the correct uniform (including the appropriate PPE as required)
• Ensuring that guest queries and complaints are being dealt with in an efficient, prompt and courteous manner, achieving maximum guest satisfaction
• The Head Chef must be visible on the floor during all mealtimes and interacting with guests
• Timeous production of quality food at optimal cost under hygienic conditions
• Menu planning and food costing
• Regular research of pricing of kitchen stock and ingredients
• Ensuring that all food service points are set up correctly and in accordance with requirements and Orion standards
• Ensuring that all standards and SOPs are adhered to at all times
• Regular training of kitchen staff to ensure adherence to standards, as well as the development and improvement of skill in the kitchen. You should be able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner.
• Ensuring that kitchen hygiene standards are adhered to, and that proper stock rotation and storage is implemented at all times
• Inspecting every delivery to ensure that food items are of the highest quality at all times
• Tracking and managing food cost on a daily basis
• Ensuring proper portion control is managed at all times
• Ensuring that the reprocessing of food is actively implemented and managed effectively
• A Culinary Qualification is essential.
  

Desired Experience and Qualifications:

• Grade 12 plus relevant culinary qualification
• 5 (Five) years’ Kitchen Management experience within the Hotel Industry
• Mass Production and A la Carte experience essential
• Knowledge and experience of fine dining will be an added advantage

PLEASE NOTE:

Should you apply for this vacancy and your skills and experience DO NOT match the inherent REQUIREMENTS of this position, YOUR APPLICATION WILL BE IMMEDIATELY DELETED. Please ensure that you READ and understand this advertised position BEFORE sending your CV / Application to us, or otherwise you will just be wasting YOUR time and ours.