Large Hotel in the East Rand is looking for an Executive Chef to provide an efficient and cost-effective food service to the establishment.
Responsibilities:
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Maintain and control of all food procurement, goods receiving, storage, issuing, stock taking, stock analysis and control and stock security procedures.
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Plan and direct food preparation culinary activities
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Modify or create menus that meet qualify standards.
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Estimate food requirements and labour costs.
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Manage kitchen staff operations.
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Arrange for equipment purchases and or repairs.
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Always be price conscious when purchasing food items or kitchen consumables.
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Inspect each delivery to ensure food items are always of the highest quality.
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Ensure that portion control is always managed.
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Ensure the reprocessing of food is actively implemented and managed daily.
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Ensure that a daily meal/arrivals report is obtained from the Front office to ensure correct allocation of meals.
Requirements:
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Completed diploma in Professional Cookery
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+3 Year Experience as a Head Chef/Sous Chef
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The ability to communicate and collaborate effectively with team members and clients
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Good knowledge of plus point system.
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Great knowledge of food cost and menu planning
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Strong management skills
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Strong conferencing experience is essential.
