Head Chef

General Mission • To be committed and dedicate time, effort and attention to offering a food product, which in quality and presentation reflects the vision and brand personality of the hotel • To supervise and coordinate all business activities in Food & Beverage • To consistently monitor F&B cost and take pro-active action to enhance the profitability of the Food & Beverage department Leadership 1. Build teamwork and enhance the team’s commitment to their work and the hotel. 2. Delegate appropriate responsibility to others based on their ability whilst ensuring they have sufficient authority and resources. 3. Achieve a record of success in recruiting, interviewing and hiring people.(“Getting the right person in the right job”) 4. Communicate the vision and brand personality to the team and ensure it is integrated in the department’s business practices. 5. Actively and successfully train people for current assignments and future growth. 6. Set and communicate high performance standards. 7. Recognize outstanding individual performance in the department and deal with substandard performance fairly, immediately and constructively. 8. Ensure all employees under your supervision are scheduled in accordance with business needs. Budgeting and Finance 1. Prepare the annual business plan for the department. 2. Monitor the department’s budget and proactively implement corrective action where necessary. 3. Control cost whilst ensuring guests get value for money. Communication 1. Communicate effectively within the organization at all levels using the most appropriate communication method for the matter concerned. 2. Conduct regular brief, concise, well-prepared departmental meetings and ensure follow-up. Other 1. Adjust to changes in job requirements and the hotel’s operational strategies to meet business needs. 2. Maintain an efficient and effective administrative system 3. Continue professional development by self-directed learning and participation in company sponsored training programs. 4. Keep abreast of developments affecting your field of expertise. Technical Expertise 1. Plan replacement of FF&E and OE in accordance with needs and available budget. 2. Monitor food cost and work with the production team to maintain low food cost whilst achieving high food quality. 3. Monitor beverage cost and ensure the bar manager implements corrective action when required. 4. Ensure clean kitchens, hygienic work procedures and high safety standards. 5. Ensure energy conservation programs are implemented in all kitchens including control of kitchen fuels and gas consumption. 6. Minimize spoilage and wastage. 7. Ensure buffet set-ups are creative and in accordance with the hotel’s image. 8. Prepare and implement cost effective menus, which are in accordance with trends and market trends. 9. Be visible in the restaurant and communicate with patrons. 10. Ensure high food quality standards and excellent presentation. 11. Ensure F&B service standards are in accordance with established standards. - Ideally with a degree or professional diploma in Food Production. - Minimum 3 - 5 years work experience as Head Chef or Executive Sous chef in larger operation. - Good practical, operational and adequate administrative skills with a flair for creativity are a must.

Ideally with a degree or professional diploma in Food Production. Minimum 3 - 5 years work experience as Head Chef or Executive Sous chef in larger operation. Good practical, operational and adequate administrative skills with a flair for creativity are a must.

General Mission: To be committed and dedicate time, effort and attention to offering a food product, which in quality and presentation reflects the vision and brand personality of the hotel; To supervise and coordinate all business activities in Food & Beverage; To consistently monitor F&B cost and take pro-active action to enhance the profitability of the Food & Beverage department. Leadership: Build teamwork and enhance the team’s commitment to their work and the hotel; Delegate appropriate responsibility to others based on their ability whilst ensuring they have sufficient authority and resources; Achieve a record of success in recruiting, interviewing and hiring people; Communicate the vision and brand personality to the team and ensure it is integrated in the department’s business practices; Actively and successfully train people for current assignments and future growth; Set and communicate high performance standards; Recognize outstanding individual performance in the department and deal with substandard performance fairly, immediately and constructively; Ensure all employees under your supervision are scheduled in accordance with business needs. Budgeting and Finance: Prepare the annual business plan for the department; Monitor the department’s budget and proactively implement corrective action where necessary; Control cost whilst ensuring guests get value for money. Communication: Communicate effectively within the organization at all levels using the most appropriate communication method for the matter concerned; Conduct regular brief, concise, well-prepared departmental meetings and ensure follow-up. Other: Adjust to changes in job requirements and the hotel’s operational strategies to meet business needs; Maintain an efficient and effective administrative system; Continue professional development by self-directed learning and participation in company sponsored training programs; Keep abreast of developments affecting your field of expertise. Technical Expertise: Plan replacement of FF&E and OE in accordance with needs and available budget; Monitor food cost and work with the production team to maintain low food cost whilst achieving high food quality; Monitor beverage cost and ensure the bar manager implements corrective action when required; Ensure clean kitchens, hygienic work procedures and high safety standards; Ensure energy conservation programs are implemented in all kitchens including control of kitchen fuels and gas consumption; Minimize spoilage and wastage; Ensure buffet set-ups are creative and in accordance with the hotel’s image; Prepare and implement cost effective menus, which are in accordance with trends and market trends; Be visible in the restaurant and communicate with patrons; Ensure high food quality standards and excellent presentation; Ensure F&B service standards are in accordance with established standards.