Executive Chef - Kruger National Park

A going concern in the hospitality industry situated close to Kruger National Park, serving +/- 500 members and their guests, ensuring that 5-star service and catering standards are met at all times, is looking for an Executive Chef. The Executive Chef will be responsible for the management and staff in general and tasked with F&B service in two venues as well as other catering functions.

Responsibilities:

• Running two main venues and responsible for all activities and tasks pertaining to F&B management in these areas.
• Plan and direct food preparation and culinary activities at venues - Breakfast, Lunch, and Dinner service at two venues as required.
• Menu development - Modify menus or create new ones that meet quality standards - Costing of Menus - Standardised Production Recipes.
• Catering for specific events and member functions when required.
• Catering for a Food Delivery Service on the Estate.
• Control and preparation of daily staff meal.
• Perform all kitchen and bar-related administrative duties at venues.
• Estimate food requirements and food/labour costs.
• Purchasing i.e., Sourcing, comparative pricing - Regular price negotiations.
• Stock Data Capture (SDC) - GRV Capturing - Supplier Invoice Capturing.
• Daily sales and stock recon - Weekly trade account.
• Achieve the required food COS as set out in budget.
• POS Implementation.
• Stock Control of Central dry goods store and cold rooms.
• Ensure that all expenses are contained as best as possible to achieve profitability.
• Implement and maintain daily consumption and wastage reports.
• Control labour costs through proper rostering of staff to meet business requirements.
• Ensure that all policies and procedures are followed to eliminate theft, stock loss, etc.
• Recruit and manage kitchen staff.
• Supervise kitchen staff’s activities - Keep time and payroll records.
• Hold regular meetings with kitchen & bar staff, discussing all relevant operational issues, departmental strategy, promotions, etc.
• Perform regular training sessions with staff.
• Rectify arising problems or complaints.
• Maintaining Hygiene standards (HACCP) - Maintain Food Standards - Comply with nutrition and sanitation regulations and safety standards.
• Cash Ups: Physical waiter and barmen cash ups for both venues.
• Arrange for equipment purchases and repairs.

Requirements:

• Relevant qualifications from chef’s academies and culinary schools are essential and extensive work experience preferable.
• The applicant must work well under pressure, be prepared to work long hours on many days including weekends/holidays, and have specific attention to detail.
• Applicant and family must take into account and carefully consider relocation to Mpumalanga and the remoteness thereof.