My client, an established winery with restaurant is seeking to employ a Head Chef with relevant experience in a high end establishment.
DUTIES AND RESPONSIBILITIES
Full responsibility for the control, supervision and co-ordination of all outlet kitchens and personnel (chefs and cleaners).
Direct and supervise Senior Chefs and junior chef staff, ensuring they perform their specific job functions
Implement and maintain all kitchen and staff systems to the highest level of standards including the preparation of food items as well as service of food.
Foster and maintain a close working relationship with the Restaurant Manager and Wine Lounge Manager for the purpose of achieving targets as set out in the budget.
Shift all staff weekly and monthly (Cleaners and Chefs). All staff shifts are communicated a minimum of two weeks in advance of shifts.
Control and Manage staff clock-in and clock-out times daily.
Timeous and accurate reporting of staff working hours to Finance department monthly.
Ongoing training of all staff as required ensuring the highest level of all standards relating to food preparation, speed of service, techniques used in the kitchen, cleaning and hygiene.
Routine staff evaluation in conjunction with General Manager.
Hiring of new staff in conjunction with General Manager.
Human Resource Function of Kitchen and cleaning staff in conjunction with General Manager.
Disciplinary action with staff in conjunction with General Manager.
COSTING, ADMINISTRATION, SUPPLIERS, STOCK
Complete and accurate costing function of menu
Constant identification of cost saving areas relating to food production, food suppliers cleaning and all systems used in the kitchen.
Process all supplier invoices daily.
Maintain relationships with suppliers.
Daily quality control of all supplier produce quality.
Efficient control of stock rotation.
Weekly and or Monthly stock counts.
Ensure that casual labour costs are contained and in keeping with the budget and systems of efficiency.
HYGIENE & CLEANING
Implement and maintain systems which facilitate the highest levels of hygiene in the kitchen at all times.
Implement and maintain daily, weekly and monthly systems, programs and routines of thorough cleaning.
Daily, packing, tagging and dating of stock in walk in fridge or any other storage areas.
Creation of all seasonal menus, Winter, Summer, Christmas, Easter, Valentine’s Day, Mother’s Day, Father’s Day, New Year’s Day
Menu creation to include seasonal produce from which specific menus are designed: Asparagus, Figs etc
Remain abreast of all current trends and developments within the culinary industry for beneficial implantation
Menu creation must allow for seamless pairing with estate wines
Excellent remuneration on offer