To deputise in the Executive Chef's absence. To ensure that all Chefs de Parties are familiar with the day's requirements. To ensure that the necessary stocks are on hand at the right quality and quantity. To ensure that fair discipline is maintained. To ensure that all staff are treated fairly and with commonly accepted courtesy. To ensure that timetables, leave rosters and attendance registers are up-to-date. To ensure that all statutory, as well as company, hygiene regulations are being strictly adhered to. To ensure that all maintenance problems are reported and followed up on. To ensure that all communications between the restaurant, bar and kitchen run smoothly. To ensure that each chef receives the correct orders for the appropriate tables. To ensure that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature. To ensure that the dining room/ restaurant personnel are "standing by" when delicate dishes are served. To ensure that regular on-the-job training is carried out so that all staff perform their duties correctly. To attend seminars and training courses as and when directed. To further your own knowledge of management methods and principles to ensure future advancement and further upgrading in management standards for the profession as a whole. Work with the Executive Chef to produce diversified menus. Produce high quality dishes that follow up the established menu and level up to the hotels standards, as well as to clients’ requirements; Discover talented chefs and train them in order to reach the high standards of the location; Maintain order and discipline in the kitchen during working hours; Create tasting menus for clients interested in contracting the food for different events e.g. weddings etc. Make sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen. Make sure that the professional equipment is in good conditions and signal any malfunctions.
Minimum of 3 years' experience in a similar Role. Experience in a similar 4* Deluxe environment preferable. Qualification in culinary arts. Customer Experience Champion and a strong, confident but level-headed leader capable of managing high presentation, consistency- and service standards and delegate tasks to ensure productivity. Strong work ethic and high standards of achievement, integrity and attention to detail. Unrelenting focus on quality. Enthusiasm and creative talent. Passionate approach to the production of high quality food. Flair and imagination. Management and organisational skills. Fully aware and compliant in Food Safety and HACCP Food Management Systems. Have a good grasp on profit margins. Ability to train, lead and motivate a team in the absence of and alongside the head chef