Chef Jobs Pretoria

Unique Personnel

Executive Chef

Job Description 

Leading Kitchen Operations for Property

  • Leads kitchen management team.
  • Provides direction for all day-to-day operations.
  • Understands employee positions well enough to perform duties in employees’ absence or determine appropriate replacement to fill gaps.
  • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
  • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
  • Encourages and builds mutual trust, respect, and cooperation among team members.
  • Serving as a role model to demonstrate appropriate behaviours.
  • Ensures property policies are administered fairly and consistently.
  • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
  • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
  • Solicits employee feedback, utilizes an “open door” policy and reviews employee satisfaction results to identify and address employee problems or concerns.
  • Supervises and coordinates activities of cooks and workers engaged in food preparation.
  • Demonstrate new cooking techniques and equipment to staff.

Setting and Maintaining Goals for Culinary Function and Activities

  • Develops and implements guidelines and control procedures for purchasing and receiving areas.
  • Establishes goals including performance goals, budget goals, team goals, etc.
  • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
  • Manages department controllable expenses including food cost, supplies, uniforms and equipment.
  • Participates in the budgeting process for areas of responsibility.
  • Knows and implements the brand’s safety standards.
  • Regular stock takes are conducted, and adequate security measures are in place and maintained.

Ensuring Culinary Standards And Responsibilities Are Met

  • Provides direction for menu development.
  • Monitors the quality of raw and cooked food products to ensure that standards are met.
  • Determines how food should be presented and create decorative food displays.
  • Recognizes superior quality products, presentations, and flavour.
  • Ensures compliance with food handling and sanitation standards.
  • Follows proper handling and right temperature of all food products.
  • Ensures employees maintain required food handling and sanitation certifications.
  • Maintains purchasing, receiving and food storage standards.
  • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
  • Observe all Brand Standard Audit requirements.
  • Food Standards / portion control and costing / pricing are monitored on a regular basis.

Ensuring Exceptional Customer Service

  • Provides and supports service behaviours that are above and beyond for customer satisfaction and retention.
  • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
  • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers daily.
  • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
  • Interacts with guests to obtain feedback on product quality and service levels.
  • Responds to and handles guest problems and complaints.
  • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
  • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.

Managing and Conducting Human Resource Activities

  • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
  • Ensures employees are treated fairly and equitably.
  • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
  • Administers the performance appraisal process for direct report managers.
  • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
  • Observes service behaviors of employees and provides feedback to individuals and or managers.
  • Manages employee progressive discipline procedures for areas of responsibility.
  • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs).
  • Responsible for recruitment of Kitchen associates.

Additional Responsibilities

  • Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
  • Analyzes information and evaluating results to choose the best solution and solve problems.

To apply for this job please visit za.linkedin.com.