Head Chef - Cape Town

Datafin It Recruitment; Cape Town; On-site; ZAR 200 000 - 300 000; Full time

Job summary

A leading hospitality firm in Cape Town is looking for a Culinary Manager to oversee kitchen operations, develop innovative menus, and ensure high guest satisfaction. The ideal candidate will have at least 2 years of experience in a similar role in a 4- or 5-star hotel and possess a relevant culinary qualification. This role requires strong leadership and communication skills, as well as a keen understanding of hygiene standards and kitchen management.

Qualifications

• Minimum of 2 years’ experience in a similar position within a 4- or 5-star hotel.
• Proficient in all duties related to a hotel kitchen.

Responsibilities

• Drive the development and implementation of creative menus.
• Ensure smooth kitchen operations by maintaining hygiene and stock control.
• Train and motivate kitchen staff to meet food preparation standards.
• Handle culinary guest complaints effectively.
• Manage ordering and supplier comparisons to ensure quality.

Skills

Leadership

Communication

Recipe Development

Hygiene Standards

Team Management

Education

Matric with relevant Culinary Qualification

Job description

ENVIRONMENT

Drive the development and implementation of innovative and creative menus and recipes that reflect the property's unique culinary vision while meeting the pricing guidelines set by Group Support Service. Focus on delivering exceptional guest satisfaction through high-quality presentation and bold flavours. Ensure smooth kitchen operations by maintaining an impeccably hygienic environment, efficient waste and stock control, and fostering a team of well-trained and passionate employees dedicated to excellence

DUTIES

Management

• Trains, develops, and motivates all staff within the kitchen to meet and exceed established food preparation standards on a continuous basis


• Ensures that hygiene protocols are put in place and implemented without deviation.


• Displays exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management


• Directs the operations within the Kitchen to ensure the smooth running of all aspects of the culinary department.


• Setting and implementing performance standards that will ensure absolute guest satisfaction


• Maintain the management of supervisors within the kitchen with regards to performance management, discipline, coaching and development


• Ensure effective communication amongst the individuals of the kitchen as well as between other departments of the property


• Ensure that all information is cascaded down from Group Support Services is shared with all employees reporting to you


• Ensure that Group Support services is aware of incidents or changes on the property that might affect other parts of the company or properties.


• Ensure that all stores are managed, classified, labelled, secured, and packed as per the set standards

Operations

• Develop recipes that can be consistently prepared by all staff within the kitchen, that are of the highest quality, well-presented, flavourful, creative and innovative


• Develops menus that suit the mark of the property within the price ranges set by Group Support Services


• Ensure that the hygiene protocols are comprehensive and leaves no risk to the kitchen staff or the guests


• Deals with the Culinary guest complaints efficiently and effectively

Administration

• Ensure that orders are placed timeously and with sufficient quantities to avoid wastage and out of stocks


• Compare the prices and quality of suppliers to always ensure the best products used in the recipes


• Maintain the food labelling and storage protocols within the kitchen

Financial

• Ensure that the waste-management programs are put in place and implemented to reduce unnecessary costs


• Ensure that food costs are kept within the boundaries as set by Group Services.


• Ensure the menu items are priced competitively according to the compset of the property.


• Ensure that purchase order procedures are followed – quote, authorisation, delivery and payment


• Ensure that the Package potentials and headcounts within your division are always within optimal levels to ensure maximum productivity within the budget

Human Resources

• Ensure that the correct recruitment process is followed for all new recruits within the kitchen


• To hold regular on-the-job training and coaching sessions to ensure staff perform their duties effectively and efficiently


• Conduct probationary and performance reviews timeously


• Accurately complete HR status forms and submit them before the deadline


• Ensure that the dress code procedures for the kitchen is in place and all employees are neat and tidy


• To ensure that fair and equitable discipline is applied.


• Manage your staff files.

REQUIREMENTS

• Qualification: Matric, with a relevant Culinary Qualification.


• Experience: Minimum of 2 years’ experience in the same or similar position within a 4- or 5-star hotel. Proficient in all duties related to a hotel kitchen.

ATTRIBUTES

• Communication:




• Verbal Communication


• Comprehension




• Cognition / Thinking:




• Analysis / Reasoning


• Decision Making & Judgement




• Personal Effectiveness:




• Self-Management


• Stress Tolerance


• Attention to Detail




• Interaction with Others:




• Influencing Others


• Teamwork




• Management Qualities:




• Business Alignment


• Strategic Vision