Job Title: Head Chef – Lodge in Modimolle Region (Live in + meals+ High incentives)
Company:
Job description: Luxury lodge in Modimolle region, Limpopo province is requiring an experienced Head Chef.In-person person interviews and cook-off at the property ONLY.GENERAL JOB SCOPE:
- Manages all activities in the kitchen, including production, stewarding and management of food production staff
- Maximises guest satisfaction by providing the highest food quality consistent with cost control and profitability margins of the hotel kitchen
- Assures adherence to standards of food quality, preparation, recipes, and presentation
- Assures proper staffing and adequate supplies for all stations
- Oversees all food production related areas
- Co-ordinates activities, times and communicates priorities to ensure correct preparation, and delivery time to provide food for functions, a la carte, groups, breakfast and rooms service
- Maintains product consistency by conducting inspections of seasonings, portions, and food appearance, and follows-up appropriately
- Oversees inventory disbursement of all food supplies
- Controls and orders all fresh products and dry storage items required by kitchen and related departments to ensure correct quality
- Monitors and facilitates communication between kitchen production and service staff
- Assures that proper safety, hygiene, and sanitation practices are followed
- Co-ordinates operation of kitchen with other food and beverage departments
- Together with Food and Beverage Manager, and GM, Sales Manager & M&E Manager makes suggestions for sales promotions with food and beverage and to increase sales
- Ensures readiness and compliance in case of last minute changes to reservations
- Ensures that prices and portions are offered in accordance with food and beverage profit objectives
MANAGE FOOD PRODUCTION STAFF, AND STEWARD FUNCTION
- Manages all food production staff, and the steward function
- Utilises leadership skills and motivation to maximise employee productivity and satisfaction
- Challenges employees to achieve optimum quality while minimising cost
- Monitors department’s overall service, interaction with other departments, and team work daily, and takes action to improve
LAWS, REGULATIONS AND POLICIES
- Monitors and makes sure staff follows all applicable laws, especially in regards to food safety and sanitation
HUMAN RESOURCES MANAGEMENT
- Screens, interviews and selects potential staff members to the Department
- Develops and recommends appropriate training to meet departmental needs
- Checks that staff meets and exceeds the internal customers’ expectations by training and encouraging staff to provide exceptional service
- Makes sure staff receives skills training to provide consistent, reliable and efficient work
- Encourages, develops and manages effective employee relations throughout the hotel
- Identifies employees with potential for promotion and/or transfer and makes appropriate development plans for him or her together with the Human Resources Manager
- Conducts, guides Department Heads, and works closely with the GM on the following Human Resources related tasks: Performance appraisals, Coaching, Counselling, Discipline and grievance, Employee relations, Responsible for Departmental Payroll Function through submission and approval of documentation for Payroll Computation, Compensation and benefits, Succession planning
EMPLOYEE RELATIONS
- Fosters and develops effective employee relations between kitchen production and restaurant service, as well as with other departments within the property
- Keeps effective internal communications, including daily meetings with all staff to ensure optimum team work and productivity
- Looks for ways to motivate and challenge employees
HEALTH AND SAFETY
- Adheres to all health, sanitation and food safety rules and regulations, and makes sure that all staff adheres to these
- Ensures that all potential and real hazards are reported and reduced immediately
- Fully understands the hotel’s fire, emergency, and bomb procedure
- Ensures that emergency procedures are practised and enforced to provide for the security and safety of guests and employees
- Ensures that employees work in a safe manner that does not harm or injure self or others
- Stimulates and encourages a general awareness of health and safety
- Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening
- Ensures that the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct is maintained by all employees in the department
MISCELLANEOUS
- Develops guest/market oriented menus, and changes menus regularly to reflect local, seasonal and national trends
- Participate in the Hotel’s Manager on Duty programme and perform regular weekday and/or weekend duty shifts as per the Hotel’s operational requirements.
- Attends restaurant and/or catering fairs and conferences regularly to develop food knowledge
- Monitors industry trends and recommends appropriate action to maintain the competitive status and profitability
- Monitors competitions’ pricing and menus
- Reviews and follows-up on food sales statistics per menu item
- Recommends better operational practises, procedures and concepts to the Food and Beverage Manager
- Conducts formal tasting as part of new recipe development and product testing regularly
- Prepares reports to develop a more informative database for improved management decision making, and critical evaluation of work activities and preparation technique
- Minimises spoilage, waste and overproduction
- Controls payroll cost
- Responsible for Departmental Payroll Function through submission and approval of documentation for Payroll Computation.
- Assists in the review, selection, determination of specifications and pricing of proposed hotel menu
- Works pro-actively to minimise complaints from guests
- Informs food and beverage staff of applicable food laws and limitations within policies and guidelines
- Follows-up with guest to determine guest satisfaction; measures these results and establishes strategies to improve the food quality
- Checks the reservations and VIP list
- Prepares the food production department’s business plan
- Attends meetings and training required by the Food and Beverage Manager
- Assists colleagues to perform similar or related jobs when necessary
- Accepts flexible work schedule necessary for uninterrupted service to hotel guests
- Maintains own working area, materials and company property clean, tidy and in good shape; reports defective materials and equipment to the appropriate individual
- Continuously seeks to endeavour and improve the department’s efficient operation, and knowledge of own job function as well updated on and possesses solid knowledge of the following: Hotel fire, bomb and emergency procedures, Hotel health and safety policies and procedures, Current licensing relating to own department, Hotel and restaurant corporate marketing and promotional programmes, Corporate clients and clients generating high business volume, Union agreements.
Job ID366239Job TitleHead Chef – Lodge in Modimolle Region (Live in + meals+ High incentives)Employer Type–Job Type–FT/PT–Province–Town/CityModimolle RegionSalary TypeMonthlySalaryR26 000 Basic + Accommodation + Meals + IncentivesStart DateASAP
Expected salary: R26000 per month
Location: Modimolle, Limpopo
Job date: Fri, 20 Dec 2024 23:32:47 GMT
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