Job Details

• Responsible for food production.
• Responsible for recipe building and ensuring strict recipe compliance.
• Structuring of the kitchen and its staffs.
• Ensuring that during functions and event/buffet meals are ready and adequately prepared on time.
• Ensure that the taste and quality of food does not deteriorate.
• Ensure safety and hygiene measures are followed & maintained in the kitchen at all times.
• Ensure adequate improvement of all kitchen staffs.
• A Head Chef will also be required to ensure that all operational, quality, and administrative functions are carried out properly.
• Manage all aspects of the kitchen including operational, quality and administrative functions.
• Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner.
• Ensuring adequate resources are available according to business needs.
• Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation.
• Control costs without compromising standards, improving gross profit margins and other departmental and financial targets.
• Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events.
• Maintain good communication and work relationships in all hotel areas.
• Manage staff performance issues in compliance with company policies and procedures.
• Maintenance, hygiene and hazard issues are dealt with in a timely manner.