Chef (Hotel) x 4

Description:

Job Purpose

The Chef will be responsible for overseeing kitchen staff and ensuring the quality of food items. Take the lead in hiring and training staff to cook their dishes, expediting orders to maintain a steady flow of dishes and creating dishes to add to the menu. Train staff to use new recipes, cooking techniques and equipment, and oversee cooks performing food preparation. Oversee the delivery of food supplies, prepare special dishes, and supervise overall kitchen operations during dinner service.

Summary of Key Responsibilities: 

Developing unique and cuisine-appropriate menus
Staying current on developing trends in the restaurant industry
Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations
Monitoring inventory and purchasing supplies and food from approved vendors
Hiring, training and supervising kitchen staff
Assisting and directing kitchen staff in meal preparation, creation, plating and delivery
Identifying and introducing new culinary techniques
Collaborating with the Restaurant Manager to set item prices
Preparing meals and completing prep support as needed
Develop recipes and menus.
Determine plating and presentation plans.
Help with financial planning and budgeting.
Handle and resolve customer complaints.
Make sure the kitchen staff follows all food safety laws.
Set and implement the kitchen policies and procedures.
Setting and monitoring performance standards for staff.
Obtaining feedback on food and service quality, and handling customer problems and complaints

Required Skills and Attributes

Good oral and written communication
Outstanding cooking skills (Local & International Dishes)
Real creativity when it comes to food.
Ability to create menus that are innovative and profitable.
Deep understanding of ingredients and produce.
Ability to work under extreme pressure.
Excellent leadership and management.
Ability to delegate tasks.
Ability to produce excellent high-quality food
Team management skills
High level of attention to detail
Good level of numeracy
Excellent Organizational Skills.
Primary Areas of Accountability:

Qualifications and Experience

 Diploma or Degree in Culinary or Food Management
Qualified Chefs with Culinary /Food Management Certifications can also suffice
Must have a minimum of 4+ years of experience as an Executive Chef or similar position with a Five-Star Hotel/Top tier Lodge or Well-Established Restaurant in a busy location
Must have experience of not less than 2+ years preparing Local & International dishes
Expert knowledge of the restaurant or organization’s cuisine
Advanced culinary skills including food preparation, flavor pairings and other cooking best practices
Must have current knowledge of trends in the restaurant industry
Advanced knowledge of Food Professional Principles and Practices
Excellent knowledge of ordering and inventory will be a plus
Comfortable training, directing and supervising kitchen staff
Adaptability to change and willingness to embrace new ideas and processes
Proven knowledge of state and local food handling regulations

QUALIFIED & EXPERIENCED FEMALES ARE ENCOURAGED TO APPLY FOR THIS POSITION

If you meet the hiring requirements for the position, please email your CV in MS Word and Cover Letter clearly stating your salary expectations to: jobs@bemconsult.com & Cc bemconsult8@gmail.com   

Note that, all communications will be kept in the strictest of confidence. If you do not receive communication within 21 working days of the closing date of the advert, please consider your application unsuccessful. 

DO NOT SEND CERTIFICATES AT THIS STAGE