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Job Summary
Executive Chef required for Luxury Boutique Hotel in the Franschhoek Region. Main Responsibilities: Culinary Excellence & Innovation Bespoke Guest Care: Ensure all guests are cared for individually, meeting all individual needs, strictly adhering to dietary requirements, and preparing meals accordingly. Seasonal Vision: Ensure menus are seasonal, fresh, and organic as per the property's vision/standards. Menu Engineering: Review menus and dishes with the Group Operations Manager, Hotel Manager & Horticulturist seasonally and adhere to deadlines for releasing new seasonal menus. Diverse Offerings: Design menus for ultra-luxurious picnics, braais, conferences and Chef’s experience meals to enhance guest experiences. Operational Leadership Communication: Maintain all internal communication with other departments and conduct weekly meetings with the Hotel Manager for planning and feedback. Daily Briefings: Conduct daily meetings and ensure all duties are carried out with all staff members duly informed of daily specials, out-of-stock items, and replacements. Night Audit & Prep: Ensure that the night audit menu prep and training is meticulously done and identify training needs where required. Financial Management: Monitor and manage kitchen costs, including food, labour, and equipment maintenance, to achieve financial targets. Control waste and portion sizes to maximize efficiency and profitability. Maintain a regular check on stock and provide training on stock-taking and ordering procedures. Team Management & Development Leadership: Lead, train, and develop a skilled and motivated kitchen team. HR Liaison: Interview all prospective kitchen service staff and liaise with Human Resources. Ensure the department is adequately staffed, being responsible for duty rosters and delegating staff duties, including coverage for holidays, sickness, and absenteeism. Handle disciplinary issues and grievances in conjunction with Human Resources. Performance: Conduct regular performance reviews, provide constructive feedback, and support staff development. Compliance & Standards Quality Control: Ensure adherence to recipes, portion controls, and presentation standards. Ensure the food served meets the expected standards, maintaining the reputation of the property. Hygiene: Ensure all kitchen staff follow hygiene and food safety protocols as per HACCP and local health regulations. Reporting: Report any complaints, comments, or operational requirements to the Group Operations Manager and Hotel Manager. Key Performance Indicators (KPIs): Food Cost Management: Maintain food cost percentages within the agreed budget through effective portion control and waste management. Guest Satisfaction: Achieve high guest satisfaction scores and positive feedback regarding food quality and dietary requirement handling. Menu Innovation: Successful and timely implementation of seasonal menus in collaboration with the Horticulturist and Management. Staff Development: Lower staff turnover and high internal promotion rates through consistent training and performance reviews. Health & Safety Compliance: Achieve 100% pass rates on all internal and external health, safety, and HACCP audits. Experience and Skills: Proven Track Record: Proven experience as Head Chef in a 5-star Hotel or fine dining restaurant. Financial Acumen: Strong knowledge of kitchen management, food costing and inventory control. Technical Proficiency: Proficiency in MS Office and POS software. Agility: Ability to confidently operate within a fast-paced environment. Soft Skills: Leadership and team management skills. Excellent knowledge of food and beverage service standards. Inherent Requirements: Culinary Qualification: A relevant culinary qualification. Location: Preference will be given to candidates from Franschhoek and neighbouring areas;
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