Executive Chef at Whispering Palms Resort

SCOPE OR GENERAL PURPOSE:
To provide an efficient and cost effective food service.

RESPONSIBLE TO:
Food and Beverage Manager

RESPONSIBLE FOR:
All kitchen staff

LIAISES WITH:
All other heads of department

Main Duties:

• To ensure that all menus are constantly updated, paying special attention to seasonal availability.
• To ensure that all menus are correctly calculated to ensure maximum gross profit.
• To ensure that all staff are constantly trained to effect good portion control and pleasing presentation of dishes.
• To ensure that sufficient stocks of all materials are being kept and stored under the correct conditions.
• To liaise with management daily regarding special requirements, VIP's functions, etc.
• To ensure that all statutory hygiene requirements are diligently followed.
• To ensure that attendance registers are kept daily and that any absenteeism is reported to management without delay.
• To ensure that all documents are passed to management immediately for processing.
• To ensure that all staff are dressed correctly to satisfy statutory requirements as well as enhancing the image of the establishment.
• To constantly update your knowledge and skills for the good of the establishment.
• To ensure regular stocktaking is carried out
• To ensure that all stocks are kept under optimum conditions.
• To ensure that all mise-en-place is always freshly prepared and on time.
• To ensure that all dishes are being prepared to the correct recipe and to the correct quantity.
• To ensure that all dishes reach the hot plate or passé correctly garnished, the correct portion and size, presented on the prescribed serving dish in the prescribed manner.
• To ensure that his section is being kept clean and tidy at all times.
• To ensure that junior cooks and trainees receive the right training and optimum guidance.
• To ensure that any anticipated shortages are communicated promptly to the sous chef or head chef.
• To ensure that no horseplay is allowed in his section and that all staff under his control are treated fairly and with courtesy.
• To deputise in the sous chef's absence and take charge of the kitchen when directed to do so.
• To attend training courses and seminars as and when required.
• To strive to study management subjects in preparation for future advancement.
• To ensure that the necessary stocks are on hand at the right quality and quantity.
• To ensure that all maintenance problems are timeously reported and followed up.
• To ensure that all communications between restaurant and kitchen run smoothly.
• To ensure that each cook receives the correct orders for the appropriate tables.
• To ensure that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature.
• To ensure that the dining room/ restaurant personnel are "standing by" when delicate dishes are served.
• To ensure that regular on-the-job training is carried out so that subordinate staff perform their duties correctly.
• To attend seminars and training courses as and when directed.
• To further your own knowledge of management methods and principles to ensure future advancement and further upgrading in management standards for the profession as a whole.
• All employees are expected to go about their duties in an environmentally responsible manner. It is our aim is to ensure all resources are utilised effectively and efficiently. This includes taking measures to minimise wasting energy, water and office consumables.

QUALIFICATIONS

• Applicant should possess a minimum of BSC/ HND in food and nutrition, food and science technology or related field with at least 5 years’ experience in the hotel / resort.  Professional qualification in an added advantage
• The ability to think clearly and  solve problems
• Numeracy and logistical planning skills;
• The ability to balance customer and business priorities;
• Flexibility  and assertiveness
• Energy and patience;
• Excellent communication and interpersonal skills,