Head Chef at Myrtle Management Consultants

Job Description

• Acknowledge, welcome and assist customers

• Live our values of Service, Teamwork, Ambition, Responsibility, and Solutions

• Collaborate and work as part of the wider hotel management team

• Recruit, train, develop and retain chefs and kitchen personnel; create plans for the team by agreed objectives and goals in appraisals and reviews

• Responsible for stock control and achieving business gross profit margins

• Schedules and organizes regular menu taste panels for the front of house team

• Manages and meets the expectations of  relevant audits

• Review of menus and feedback to the Food and Beverage team 

• All menus are delivered to brand standards and menu specification

• Manages expectations behind the pass as well as in the outlets, driving customer and employee engagement.

• Participating in constructing daily menus with new or existing culinary creations ensuring the variety and quality of the servings

• Maintain hygiene and quality standards and follow sanitary rules

• Foster a climate of cooperation and respect between coworkers

Qualifications

• Minimum three years experience as a sous chef in a reputed restaurant, pub or culinary-focused operation

• Advanced level certification in food safety, preferably at level 3 or higher

• Prior experience in a branded environment

• You have a broad experience of working in a dynamic environment, primarily in service industries

• You have a passion for cooking and food preparation with a focus on the quality of preparation, but also on the presentation of dishes

• You keep track of new culinary trends and know different types of cuisine

• You are familiar with food safety and the basics of HACCP

• You love working with people and are prone to teamwork

•  You have a professional approach to work and colleagues

• You actively use English and other local dialects in speech

• You have a strong focus on details

• You have strong time management skills

Remuneration is competitive