Log In
Sign Up
Main Responsibilities:
• Ensure all guests are cared for individually, meeting all individual needs, strictly adhering to dietary requirements, and preparing meals accordingly.
• Report any complaints, comments, or operational requirements to the Group Operations Manager and Hotel Manager.
• Maintain all internal communication with other departments.
• Ensure menus are seasonal, fresh, and organic as per Leeu Collection vision/standards.
• Review menus and dishes with the Group Operations Manager, Hotel Manager & Horticulturist seasonally and adhere to deadlines for releasing new seasonal menus.
• Design menus for picnics, braais, conferences and Chef’s experience meals in cottages to enhance guest experiences.
• Ensure that the night audit menu prep and training is meticulously done and identify training needs where required.
• Conduct weekly meetings with the Hotel Manager for planning and feedback.
• Conduct daily meetings and ensure all duties are carried out with all staff members duly informed of daily specials, out-of-stock items, and replacements.
• Lead, train, and develop a skilled and motivated kitchen team.
• Conduct regular performance reviews, provide constructive feedback, and support staff development.
• Ensure adherence to recipes, portion controls, and presentation standards.
• Manage staff scheduling and ensure adequate coverage during service hours.
• Interview all prospective kitchen service staff and liaise with Human Resources.
• Ensure the department is adequately staffed, being responsible for duty rosters and delegating staff duties, including coverage for holidays, sickness, and absenteeism.
• Handle disciplinary issues and grievances in conjunction with Human Resources.
• Monitor and manage kitchen costs, including food, labour, and equipment maintenance, to achieve financial targets.
• Control waste and portion sizes to maximize efficiency and profitability.
• Maintain a regular check on stock and provide training on stock-taking and ordering procedures.
• Ensure all kitchen staff follow hygiene and food safety protocols as per HACCP and local health regulations.
Experience and Skills:
• Proven experience as Head Chef in a 5-star Hotel or fine dining restaurant.
• Excellent knowledge of food and beverage service standards.
• Strong knowledge of kitchen management, food costing and inventory control.
• Proficiency in MS Office and POS software
• Ability to confidently operate within a fast-paced environment
• Leadership and team management skills
Inherent Requirements:
• A relevant culinary qualification
• Preference will be given to candidates from Franschhoek and neighbouring areas
