Head Chef / Kitchen Manager (Halaal)

Phoenix Recruitment Limited; South Africa; On-site; ZAR 900,000 - 1,200,000; Full time

Benefits offered by this job

Competitive annual salary

Bonuses

Health insurance

Professional development opportunities

Job summary

Protea Hotels by Marriott in Johannesburg Melrose Arch is seeking an Executive Chef to oversee daily kitchen operations and lead the culinary team. You will personally perform tasks while shaping staff performance and ensuring high-quality food across all outlets.

Responsibilities include budget planning, staff development, sanitation compliance, and menu development to delight guests and optimize profitability.

Qualifications

• High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.

Responsibilities

• Lead kitchen management team.
• Provide direction for day-to-day operations.
• Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
• Provide guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilize interpersonal and communication skills to lead, influence, and encourage others; advocate sound financial/business decision making; demonstrate honesty/integrity; lead by example.

Education

High school diploma or GED

2-year degree in Culinary Arts, Hotel & Restaurant Management

Job description

Executive Chef - Protea Hotel Fire & Ice! by Marriott® Johannesburg Melrose Arch

**Additional Information**
**Job Number**
**Job Category Food and Beverage & Culinary**
**Location 22 Whiteley Road, Melrose Arch Precinct, Johannesburg 2076, South Africa**

Position Type Management

JOB SUMMARY
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).

• Lead kitchen management team.
• Provide direction for all day-to-day operations.
• Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
• Provide guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilize interpersonal and communication skills to lead, influence, and encourage others; advocate sound financial/business decision making; demonstrate honesty/integrity; lead by example.
• Encourage and build mutual trust, respect, and cooperation among team members.
• Serve as a role model to demonstrate appropriate behaviors.
• Ensure property policies are administered fairly and consistently.
• Review staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Establish and maintain open, collaborative relationships with employees and ensures employees do the same within the team.
• Solicit employee feedback, utilize an open door policy and review employee satisfaction results to identify and address employee problems or concerns.
• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Demonstrate new cooking techniques and equipment to staff.
• Develop and implement guidelines and control procedures for purchasing and receiving areas.
• Establish goals including performance goals, budget goals, team goals, etc.
• Communicate the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
• Manage department controllable expenses including food cost, supplies, uniforms and equipment.
• Participate in the budgeting process for areas of responsibility.
• Know and implement the brand's safety standards.
• Provide direction for menu development.
• Monitor the quality of raw and cooked food products to ensure that standards are met.
• Determine how food should be presented, and create decorative food displays.
• Recognize superior quality products, presentations and flavor.
• Ensure compliance with food handling and sanitation standards.
• Follow proper handling and right temperature of all food products.
• Ensure employees maintain required food handling and sanitation certifications.
• Maintain purchasing, receiving and food storage standards.
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
• Provide and support service behaviors that are above and beyond for customer satisfaction and retention.
• Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Manage day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Display leadership in guest hospitality, exemplify excellent customer service and create a positive atmosphere for guest relations.
• Interact with guests to obtain feedback on product quality and service levels.
• Respond to and handle guest problems and complaints.
• Empower employees to provide excellent customer service. Establish guidelines so employees understand expectations and parameters. Ensure employees receive on-going training to understand guest expectations.
• Review comment cards, guest satisfaction results and other data to identify areas of improvement.
• Identify developmental needs of others and coaching, mentoring, or otherwise helping others to improve knowledge or skill.
• Ensure employees are treated fairly and equitably.
• Train kitchen associates on fundamentals of good cooking and excellent plate presentations.
• Administer performance appraisal process for direct report managers.
• Interact with Banquet Chef and Catering department on training regarding food knowledge and menu composition.
• Observe service behaviors of employees and provide feedback to individuals and or managers.
• Manage employee progressive discipline procedures for areas of responsibility.
• Ensure disciplinary procedures and documentation completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support Peer Review Process.
• Provide information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyze information and evaluate results to choose best solution and solve problems.

Education and Experience
- High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Protea Hotels by Marriott® is the leading hospitality brand in Africa and one of the most widely recognized hospitality brands on the continent, with over 60 hotels across South Africa, Zambia, Nigeria, Namibia, Tanzania and Uganda. If you have a passion for delivering every guest a personalized service experience and desire to be part of the 'Coolest Hotel Brand in South Africa', join the Protea Hotels by Marriott® team today! In joining Protea Hotels, you join a portfolio of brands with Marriott International.

Benefits
- Competitive annual salary and potential performance-based bonuses.
- Comprehensive health insurance and retirement plan options.
- Opportunities for professional development and attending prestigious culinary events.
- A dynamic and creative work environment with significant creative autonomy.
- Access to high-quality ingredients and state-of-the-art kitchen facilities in Johannesburg.