Surrounded by majestic rolling hills and lush greenery found only in the Magalies’ area, the hotel is truly a unique experience for stay over guests, day-time visitors and conference delegates alike. This hotel & spa is located along the popular Magaliesberg R512 route (Pelindaba Road) between Johannesburg and Hartbeespoort Dam – a mere 10 minutes from Lanseria International Airport. This 66 bedroom hotel has 7 conference rooms and features an auditorium that can host up to 120 delegates.
We are recruiting for a Head Chef that will meet and exceed the guests’ expectations and deliver on the experience we promise our guests. The Head Chef will be expected to be able to work under pressure, be efficient & creative, motivate the kitchen staff, plan ahead, be flexible, and pay close attention to detail.
Duties & Responsibilities
The purpose of the position is for the Head Chef to take responsibility for all food production (including that used for restaurants, banquet functions and other outlets), to develop menus, food purchase specifications and recipes, to supervise staff, to develop and monitor a food and labour budget for the department, and to maintain the highest professional food quality and sanitation standards.
Full responsibility for the smooth running of the kitchen
Ensure all kitchen staff always wears the correct uniform (including the appropriate PPE)
Ensure that Guest queries and complaints are being dealt with in an efficient, prompt and courteous manner, achieving maximum guest satisfaction.
Head Chef must be visible on the floor during meal times interacting with guest.
Timeous production of quality food at optimal cost under hygienic conditions.
Menu Planning and Costing
Regular research of pricing of kitchen stock and ingredients
Ensure that all food service points are set up correctly in accordance with requirements
Ensure that all standards and SOPs are adhered to at all times
Regular training of the staff to ensure adherence to standards, as well as the development and improvement of skill in the kitchen
Ensure that kitchen hygiene standards are adhered to and that proper stock rotation and storage is implemented.
Inspect each delivery to ensure food items are of the highest quality at all times
Track food cost on a daily basis
Ensure that portion control is managed at all times
Ensure the reprocessing of food is actively implemented and managed
Desired Experience & Qualification
Culinary Qualification required
3 – 5 years Kitchen Management experience within the Hotel Industry
Mass Production and A la Carte