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Employer Description Hotel in Richards Bay Job Description Our client is seeking a Head Chef who will engage guests professionally, be well groomed, and show initiative with integrity. Strong communication, problem-solving under pressure, accuracy and a positive attitude are essential. Key Responsibilities: Constantly analyzing cost and quality of food production, manage within set budget Maintaining all standard operational procedures (SOP) as set by the hotel Assuring safe, quality food products and complete guest satisfaction Establishing the manner and means to train personnel in their area of responsibility according to standard operating procedures Working within the food cost budget, always checking/adjusting food requisitions and controls waste Being instrumental in assuring the highest health, sanitation and safety standards necessary in food handling and overall cleanliness Guarantying that menus, recipes, methods, pictures and specifications are adhered to Checking all assigned food outlets (restaurants, buffets, action stations, and food displays) for creativity, quality, cleanliness and food safety Sharing the overall responsibility of proper storing procedures, food orders, food cost, equipment, sanitation and hygiene Qualifications Must have at least 4-6 years’ experience within same position in a 4-star hotel National Senior Certificate (Matric) and a NQF level 6 (Diploma in Culinary Arts) or equivalent Must be advanced in Office Suite (Word and Excel) and MICROS POS Must have own transport and driver license Skills Must have the ability to listen, report and communicate effectively Demonstrate controls and a logical approach to problem solving Demonstrate accuracy and numeracy Must have the ability to handle conflict situations and manage under pressure Be able to identify problems, resolve and implement solutions effectively Benefits Medical Aid Provident Fund NB: This is a live-out position
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