Head Chef at Helderberg Personnel

Responsibilities Include But Are Not Limited To:


Creating and developing menus for the various food offerings, ensuring they reflect the specified style and cuisine of each entity
Costing all dishes accurately and submitting costings within agreed deadlines
Developing customised menus for Estate functions and events
Ensuring all kitchen staff are thoroughly trained in the preparation and execution of the menu
Training and guiding staff on the correct preparation and presentation of all food offerings
Leading, motivating and managing the kitchen team to maintain consistently high standards
Managing food costs and expenses in line with agreed budgets
Overseeing the ordering of all food stock and ensuring appropriate stock levels are maintained
Conducting accurate monthly stock counts and ensuring effective stock control
Maintaining strong and professional relationships with suppliers
Ensuring impeccable standards of food preparation, health, safety and hygiene at all times
Monitoring the quality, consistency and presentation of all dishes leaving the kitchen
Ensuring efficient kitchen operations within a busy hospitality environment
Maintaining a high focus on customer satisfaction and culinary excellence
Leading by example through a hands-on approach, professionalism, reliability and a strong work ethic


Criteria


Proven experience as a Head Chef or Sous Chef within a busy, upmarket establishment, ideally catering for approximately 80 covers
Excellent culinary skills with a particular flair and passion for Italian cuisine
Experience in an open-kitchen environment will be advantageous
Strong menu development and food-costing knowledge
Proven experience managing food costs, stock control and supplier relationships
Excellent leadership skills with the ability to motivate, develop and discipline a small kitchen team
Strong organisational skills with excellent attention to detail
High focus on customer satisfaction and consistently maintaining quality standards
Impeccable health, food safety and hygiene standards
Honest, hardworking, enthusiastic and reliable
Impeccable sense of responsibility with the ability to take ownership of the kitchen operation
Ability to remain calm, organised and effective in a busy, high-pressure environment