Executive Chef (KwaZulu-Natal, Pietermaritzburg)

Job Advert Summary

ANEW Hotel Hilton is looking for an Executive Chef to provide an efficient and cost-effective food service to the establishment.

The successful candidate will be based in KwaZulu-Natal, Pietermaritzburg.

Minimum Requirements

• Completed diploma in Professional Cookery
• +3 Year Experience as a Head Chef/Sous Chef
• The ability to communicate and collaborate effectively with team members and clients
• Good knowledge of plus point system.
• Great knowledge of food cost and menu planning
• Strong management skills
• Strong conferencing experience is essential.

Duties and Responsibilities

• FINANCE

  • Monitor pricing from accredited suppliers and inspect food quality upon delivery.
  • Ensure portion control is consistently managed.
  • Actively implement food regeneration daily according to company standards.
  • Obtain a daily meal/arrivals report from the Front Office for meal allocation.
  • Review DRR daily for internal/external food charges.
  • File all Cost of Sales summary sheets and ensure backups are stored.
  • Maintain cost of sales at or below 34% and keep stock sheet prices current.
  • Conduct monthly OE stock counts and manage stock per company policies.
  • File equipment-related documents, fridge/freezer temp charts, and cleaning records.
  • Ensure timely submission of all reports.
  • Control food procurement, receiving, storage, issuing, stock-taking, analysis, and security.
  • Be present during stock takes, maintaining neatly packed stocks and checking par levels.
  • Ensure operating equipment is secured and products meet quality standards.
  • Check requisitions against actual issues and report discrepancies immediately.
  • Daily check of à la carte items for variance reports; update costs every six months.
  • Reduce monthly COS in line with company budget standards.
  • Submit specialized event menus to the General Manager for approval by deadlines.

• CUSTOMER

  • Greet customers warmly upon entry, projecting a friendly attitude.
  • Ensure kitchen staff present a good image through efficiency, courtesy, and cleanliness.
  • Require kitchen staff to wear uniforms at all times.
  • The Head Chef must be visible during meal times, interacting with guests.
  • Address guest complaints promptly and share feedback with the kitchen.
  • Display Guest Revu feedback in the kitchen and use service excellence skills.
  • Implement standard recipes for food items and taste preparations to ensure flavor.
  • Ensure buffet items and presentation meet the highest standards.
  • Use props for buffet setups, labeling items as per Brand Standards.

• PROCESS

  • Ensure compliance with Standard Operating Procedures in the kitchen.
  • Adhere to breakage policy, signing and filing copies by all chefs.
  • Communicate and sign off on all policies and procedures with kitchen staff.
  • Conduct stock takes on the 10th, 20th, and last day of each month.
  • Uphold ANEW Brand Standards in training and operations.
  • Display cleaning schedules and complete monthly deep cleaning.
  • Address all recommendations from the monthly MAD audit.
  • Complete all OPUS tasks within the stipulated time frame.
  • Maintain cleanliness and organization of cooking equipment and storage.
  • Ensure chemical usage charts are visible.
  • Hold chefs accountable for hygiene and cleanliness in their sections.
  • Follow the FCS system, keeping paperwork updated.
  • Adhere to FIFO principles in the kitchen.
  • Sanitize work areas and separate cooked from raw items.
  • Ensure compliance with statutory regulations and health standards.
  • Service the extractor canopy every six months and display the certificate.
  • Conduct monthly high-risk pest control and implement waste control measures.
  • Minimize food waste and ensure waste bins are sanitized and properly managed.
  • Communicate employee shift rosters and manage leave requests effectively.
  • Ensure HR policies are communicated and new employees receive necessary documents.
  • Promote sound industrial relations through regular meetings.
  • Enforce company rules consistently and hold monthly departmental meetings.
  • Review timesheets for accuracy and record overtime properly.
  • Conduct monthly one-on-ones with kitchen colleagues, filing documentation.
  • Maintain a training calendar and provide ongoing training as needed.
  • Adhere to Occupational Health & Safety Act requirements and evacuation procedures.

• PEOPLE

  • Lead by example to uphold HITEC culture in interactions.
  • Maintain high standards of personal hygiene, uniform appearance, and punctuality.
  • Foster loyalty, trust, and respect within the kitchen team through motivational management.
  • Demonstrate professionalism and emotional intelligence at all times.
  • Provide continuous on-the-job training and ensure training documentation is completed.
  • Employees must not report for duty under the influence of alcohol or drugs.