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.