Job Summary
The Head Chef is responsible for ensuring that the standard and quality of food production and hygiene within the department are maintained at the highest level at all times. This role is very much hands-on, requiring attention to detail and a positive work attitude.
Roles and Responsibilities
- Collect the weekly function list from the Banquet and Conference coordinator and work in a close relationship with the Banquet and Conference coordinator.
- Draw up a list of stock needed for every function and place the orders and ensure enough stock for functions and a la carte
- Plan the menus, determine the price, and how much it will cost to make the dish in coordination with the owner and management team.
- Ensure unity between the menu, and the type of function being run.
- Setup menu recipe items on the system
- Setup buttons for the menu items on the system
- Dealing with menu tastings and meetings with guests
- Plan the shifts and rosters and communicate this to the team.
- Put a copy of the week’s shifts roster on the notice board, accessible to everyone
- Manage the overtime of the kitchen staff by ensuring that the weekly rosters are properly set out according to business activity
- Plan the staff holidays and leave
- Call for weekly meetings with staff to ensure proper communication
- Determine how much it would cost to prepare a dish.
- Work towards a desirable food cost of 40% or below.
- Buy delicatessen.
- Draw up a stock list- stock needed for every function as well as a daily restaurant a la carte
- Order supplies from various suppliers that offer the best available pricing for the best available product
- Order daily supplies from the storeroom
- Manage stock wastage effectively and write off on the system
- Charge bulk function stock cost of sales to get off the stock list
- Do weekly and monthly stock-taking, input those figures in the system, and report to managers.
- Responsible for all costing on all items
Supervision
- Supervise all people working in the kitchen
- Supervise cooks and other kitchen workers in the preparation of food.
- Approve every dish that leaves the kitchen.
- Ensure everything runs according to the time schedule.
- Take responsibility for the entire team and running of the kitchen, this must be done by proper communication and handover to the rest of the team as well as regular training to ensure the rest of the team knows what is expected of them when the Head Chef is not there
- Handle daily problems and cope with the unexpected.
- Be available to the rest of your team when you are not here to assist them with problems as they arise
- Manage a hygiene and cleaning roster in the kitchen
- Ensure the equipment and kitchen are kept clean and that equipment is put to proper use (that the staff knows how to clean and operate all kitchen equipment)
- Report and resolve all issues in terms of faulty equipment in the kitchen
- Ensure daily prep work such as sauces, soups, roasts, baked goods, etc are done early in the day.
- Assist with the preparation of other dishes where needed or as some of your team goes on leave
- Do the most difficult cooking, prepare the specialties, and develop your own recipes.
Other Duties and Responsibilities
- Management may from time to time allocate or delegate duties, which may not relate to the normal function of the position.
- Any further duties and responsibilities are necessary to perform all or any other duties and responsibilities contained herein, as well as reasonable other instructions given by management that pertain to the performance of this job.
- Comply with all safety policies, practices, and procedures.
- Attend meetings.
- Participate in proactive team efforts to achieve company goals.
- Provide leadership to others through example and sharing of knowledge/skills.
Supervisory Responsibilities
All the kitchen staff (kitchen brigade) report to this position. They receive immediate supervision; receive close supervision related to specific work activities, assignments, methods, etc; usually receive frequent surveillance over job activities; instructions are detailed and assignments are typically short-term. They also receive general supervision; routine duties are performed with minimal supervision; standard practices or procedures allow them to proceed alone at routine work; occasional check of work while in progress; work is reviewed upon completion.
Knowledge and Skills
- Must have a flair for and interest in baking and the preparation of all foodstuffs.
- Must have creative and artistic talent.
- A keen sense of taste and smell.
- Physical stamina to stand for hours at a time.
- Personal cleanliness is also an important requirement.
- Should also be able to use my own initiative yet be prepared to take direction from superiors.
- Should be able to work in a team and be able to withstand the strain of working in close quarters during busy periods.
- Flexibility is needed to adjust to working different shifts and/or late hours.
- Must be interested in learning and adapting to an ever-changing market and its expectations.
- Ability to keep priorities in focus and meet deadlines.
- Energy and stamina.
- Methodical method of working.
- Ability to handle people and solve problems.
- Must be experienced in all types of cooking.
- Good planning and organizational skills.
- Ability to remain calm when under pressure.
- Good communication skills.
- Must have leadership skills.
- Be business orientated and flexible by nature.
- Be enthusiastic and disciplined.
- Previous exposure to the industry.
Reasoning Ability
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Proficient personal computer skills including electronic mail, record keeping, routine database activity, word processing, spreadsheet, graphics, etc.
Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
The job is both physically and mentally demanding. The tempo of work is high and you must remain flexible enough to accommodate fluctuations in guests’ demands. Problems arise constantly and the employee must maintain the smooth operation of the establishment while satisfying all of the guests. Because of these demands and the amount of standing and walking required, stamina and a high energy level are essentials. You are on your feet throughout the workday, and during mealtimes, must work under pressure.
While performing the duties of this job, the employee is regularly required to sit, stand, walk, talk, and listen. The employee frequently is required to use hands and fingers, handle, or feel and reach with hands and arms. The employee must occasionally lift, carry or move a weight of up to 8 kilograms.
Certificates, Licenses, or Registrations Required
Code E/ EB / 08 Motor vehicle license is required.
Continued professional development relevant to the industry and position will be a requirement.
Education and Experience
At least a Grade 10 Certificate and five years’ experience or an N. Dip. Catering Management or a Hotel Management diploma or an N. Dip. Hospitality Management diploma and one year experience.
Language Skills
Ability to read and interpret documents such as orders, quotations, emails, post-instruction manuals, etc. Ability to write routine reports and correspondence.
English: Speak, Read and Write
Afrikaans: Speak, Read and Write
Planning/Organisation
Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, and percentages. Must be able to prioritize tasks and handle multiple tasks / and or projects simultaneously.
Work Environment
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. The work environment has a lot of hazards such as cuts and burns and may be exposed to oily mists, dust, fumes, and smoke. Kitchens are hot and noisy, ventilation not too good, but well lighted. Crowded working area. Although this position has no direct subordinates, it is regarded as essential to provide supervision through motivation, direction, planning, and scheduling of work and the review, feedback, and appraisal of tasks.
Email: cv@macplacements.co.za
Job Features
Job Category | Head Chef, Hospitality |