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FEMALE EXECUTIVE CHEF - LUXURY HOTEL, CAPE TOWN - EE REQUIREMENTS: At least 5 years’ experience in a four/ five-star hotel as either Executive Chef or Senior Sous Chef. Exceptional cooking skills with emphasis on high quality dishes, conference menus, room service menus, food ideas for promotional offers, seasonal menu ideas. Menu – planning, costing, innovation and promotional skills. Stock Control to ensure maximum efficiency. Hygiene and Safety Controls. Self-disciplined with strong leadership, interpersonal and communication skills. Staff training, coaching, and management. Good IR knowledge and conflict handling skills. Excellent knowledge of Microsoft Office. INFOR “Front Office and Cashiering functions” an advantage. Excellent administration skills. Fluent in English - verbal and written. Display a high level of emotional intelligence. Customer orientation, professional charm and sophistication. Able under pressure. Time management skills. Ability to work shifts and occasional overtime. QUALIFICATIONS: Minimum Std. 10 (Grade 12) Recognized Culinary qualification/s. KEY RESPONSIBILITIES: Ensure maximization of profitability through efficiency and excellent controls. Update menus when required and ensure a high degree of culinary creativity within the budgeted cost framework. Assists in the preparation and motivates the annual food budget. Close liaison with F&B Manager to ensure optimum communication of co-operation between kitchen and service operations. Always ensure consistently high food quality and presentation. Ensure that all operating equipment is properly utilized by correct handling, storage and regular stock counts, to minimize losses. Constantly monitoring performance of staff on an ongoing basis. Ensuring ongoing training is in place to enhance standards and development of staff. Review the departmental performance against the objectives set. Take charge of all aspects of selection, training and performance management of subordinates. Maintain the highest standard of personal hygiene, safety, culinary SOPs and ensure that all staff within the kitchen also adhere to the company’s policies relating to this. Compliance with all company and departmental policies and procedures. Schedule employee rosters to ensure the correct level of coverage, and LS transport requirements. Hotel Liaison – with necessary industry and service operators, as required. Attending to all Food Service queries and complaints services. Guest Service – overview of patrons in dining areas, random meet and greet. Hotel Liaison – with necessary industry and service operators, as required. Hotel / Industry reviews – contribute as required/ requested, on behalf of Hotel. To be fully aware of the trends in the industry and actively make suggestions for improvement.
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