Description:
The Head Chef is to manage, lead, and train the kitchen staff in line with the property food directive, ensuring food preparation to the highest standard.
KEY FOCUS AREAS
· Effective Kitchen Administration to minimize shortages and wastage and effective stock control, assuming full responsibility of any shortages, wastage, and variances.
· Meet mandated cost through creativity and robust stock and accounting systems.
· Perform effective asset management to ensure that all company assets are maintained in the best possible condition.
· To review and analyze monthly accounts, highlight, and account for problem areas and ensure appropriate action is taken to rectify these problems.
· To take complete responsibility for the profitability of the department.
· To ensure that the Kitchen cleanliness and hygiene is of the highest standard.
· Maintain fridges and stores to ensure they are clean and stocked at the correct levels.
· Implement, monitor, and maintain constant communication between the Kitchen, Management and Front of House staff.
· Check that meals and functions are set up to standards.
· Staff food control: cost, quality, and quantity.
· Attend meetings when required.
· Training, Development & Mentorship
· To earmark and develop individuals who show potential to grow into positions within the greater THE LODGE group.
· To implement and document training, facilitating the use of THE LODGE appointed internal and external trainers, and ensuring continuous learning and growth of the Kitchen team.
· To provide effective leadership through professional man-management and encouragement of all subordinates, including mediation.
· To drive and monitor the effective implementation and execution of THE LODGE Performance Management and Succession Planning processes.
· To carry out regular, meaningful performance appraisals conducted in such a manner that effective, open, two-way communication is maintained. To follow up and ensure that the agreed action and developmental plans identified at these appraisals are being affected .
· Food & Menu Preparation
· Implement menus throughout the different outlets and properties.
· Quality check taste and presentation of dishes to ensure the excellent standard of the food.
· Ensure that portion size and plating of food are controlled to avoid wastage and maintain a high standard.
· Ensure that all food is being prepared to the highest standards.
· Ensure efficient work with the focus on completing the task within the time available and to the standard set.
Requirements:
- Head Chef: 3 to 4 years
- Cooking: 3 to 4 years
- Banqeting: 3 to 4 years
REQUIREMENTS QUALIFICATIONS AND SKILLS
· Sound knowledge of food preparation and Kitchen hygiene.
· Sound knowledge and understanding of all dietary and religious requirements.
· Sound knowledge of menu compilation and international and up-to-date market trends.
· Sound knowledge and understanding of stock procedures and control.
· Sound knowledge of product and supply.
· Good knowledge of planning, budgeting, and departmental administration.
· Good knowledge of creating, implementing, and maintaining written control documents and training manuals.
· Good knowledge of accounting principles, such as assessing P&L statements or forecasts.
· Excellent attention to detail, excellent hygiene principles.
· Guest focus philosophy, living the THE LODGE brand and driving the THE LODGE experience.
· Excellent communication skills (written and verbal), practicing honest communication.
· Team player with positive attitude, enthusiasm, and emotional control.
· Excellent time management and self-discipline, interpersonal & problem-solving skills.
· Proactive, use initiative and creative flair when required.
· Committed and loyal, adaptable, and flexible.
· Must work accurately under pressure.
· People skills tolerance, patience, and care.
· Leadership skills with passion for development and skills transfer.