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Job Summary
Head Chef required for a Country Club situated in Johannesburg. Qualifications/Experience: Minimum Matric/ Grade 12 Certificate Hospitality Industry Tertiary Qualification 10 years’ experience in Hospitality Industry. Minimum 3 years’ experience as Head Chef in a high volume hospitality environment Must have experience in Upmarket Dining, Banqueting and Casual Dining. Personal Attributes & Skills: Must be extremely knowledgeable about all aspects of the Culinary field Must be an innovative self-starter with great leadership and mentoring skills Independent thinker; strong communication skills (written and verbal) A proactive, creative Chef with a talent for building lasting client relationships and identifying new growth opportunities Key Responsibilities: LONG TERM PLANNING, POLICIES AND PROCEDURES: Strategic plan short and long-term goals for the department, by assessing performance, trends, projected growth and submitting ideas, culinary requirements etc. Interprets the operation’s overall strategy by implementing and monitoring departmental policies and procedures. Direct and develop new menus, packages and special promotions and daily specials, that best suit the client and member requirements, and is visible and profitable. Implements relevant legal and statutory requirements. Implements stringent inventory control and stock taking procedures. Implements and manages accurate food costings and recipes, ensuring consistency and high quality for final product. CULINARY RESPONSIBILITIES: Establishes menus for all outlets including restaurants, functions and events and special menus that are viable in terms of quality and returns. Oversees and is actively involved in planning, preparation, assembly, distributing and presentation of all menus, whilst coordinating all culinary sectors and networking closely with all other related departments. Identifies and keeps up to date with new trends whilst implementing changes in conjunction with senior management. CLIENT SERVICE AND SATISFACTION: Interprets specific culinary requirements for all outlets, in terms of overall needs of the Club and its members. Evaluates departmental performance post functions or events to determine strength and weaknesses of service delivery. Periodically interacts with members and guests. OPTIMAL MANGEMENT OF HUMAN RESOURCES: Agrees performance objectives with all kitchen staff and supports the achievement of these through ongoing coaching, assistance and if necessary corrective action. Identifies and applies the training and development needs of the department and ensures that all staff are mentored to achieve the desired competencies. QUALITY MANAGEMENT: Ensures related policies and procedures are enforced on all aspects that could impact on hygiene quality, health and safety standards and general operational aspects. Implements legal and statutory requirements. GENERAL ADMINISTRATION: Prepares annual budget for the culinary department. Monitors and controls expenditure against agreed budget and motivates any variances. Establishes accurate selling prices based on recipe costings. TECHNOLOGY MANAGEMENT: Keeps abreast with technological advancement within the Culinary field, assesses these in terms of Club’s needs.
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