Job Summary
Full job description
An elite dining establishment known for its exceptional cuisine and outstanding service. We are committed to delivering an unparalleled dining experience and uphold the highest standards in the culinary world. Our team is passionate about food and dedicated to excellence.
Description:
The Executive Chef is responsible for all food production in the restaurant, conferences and banqueting, room service and any other food outlets. This includes developing and costing menus, orders and recipe development, while maintaining the highest professional food quality and sanitation standards. The position is primarily concerned with three main functional activities: supervision, food production and administration. The Executive Chef will manage a team beneath him/her.
Minimum Requirements:
- Matric
- Professional Qualification in Culinary Arts
- 3 – 5 Years previous Executive Chef experience in a 4/5 Start environment
- Able to create and cost menus as well as recipes
- Hands on Problem Solving approach and the ability to remain calm under pressure
- Customer service driven with outstanding communication and active listening skills
- Ability to work as part of a team, as well as independently
- Effective communication with members of staff as well as Guests of the Hotel
- Honest and trustworthy beyond approach
- Great attention to detail
- Presentable/Professional appearance and well spoken
- Team Player who leads by example
- Proactive in approach
- Interpersonal skills
- Leadership skills and ability to delegate effectively
- Think creatively
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