Description:
Head Chef - Route 62, WC Our client is currently on a recruitment drive for a Head Chef to join their establishment. Duties and Responsibilities include but not limited to: responsible for developing, implementing and monitoring the annual plans f... Head Chef - Route 62, WC
Our client is currently on a recruitment drive for a Head Chef to join their establishment.
Duties and Responsibilities include but not limited to:
- responsible for developing, implementing and monitoring the annual plans for the kitchen and stewarding operations
- assisting with developing and proposing the supporting budgets, maintaining CAPEX / OPEX requirements
- Working closely with senior management team to ensure the kitchen and stewarding operations are aligned and support the wider objectives of the organization
- Experienced in overseeing and directing multiple teams
- Experienced in selecting, motivating and guiding, culinary management and operations team members
- Experienced in preparing annual plans including budgets and monitoring financial performance
- Competent in developing and ensuring policies, processes and standards are implemented and applied across the kitchen and stewarding functions
- Ability to analyse and improve kitchen and stewarding operational effectiveness and efficiencies
- Ability to monitor and ensure compliance with health, safety, security and other legal requirements across kitchen and stewarding operations
- Day to day management of multi-outlets
Qualifications :
- Formal qualification in Culinary arts
- Formal qualification in Management
- Fully computer literate - MS Office Suite
- Fluent in English - written and verbal
- 8 years minimum experience culinary leadership role
- Demonstrated extensive previous experience in luxury hotel, cruise or private residence environment
Requirements:
- responsible for developing, implementing and monitoring the annual plans for the kitchen and stewarding operations
- assisting with developing and proposing the supporting budgets, maintaining CAPEX / OPEX requirements
- Working closely with senior management team to ensure the kitchen and stewarding operations are aligned and support the wider objectives of the organization
- Experienced in overseeing and directing multiple teams
- Experienced in selecting, motivating and guiding, culinary management and operations team members
- Experienced in preparing annual plans including budgets and monitoring financial performance
- Competent in developing and ensuring policies, processes and standards are implemented and applied across the kitchen and stewarding functions
- Ability to analyse and improve kitchen and stewarding operational effectiveness and efficiencies
- Ability to monitor and ensure compliance with health, safety, security and other legal requirements across kitchen and stewarding operations
- Day to day management of multi-outlets
- Formal qualification in Culinary arts
- Formal qualification in Management
- Fully computer literate - MS Office Suite
- Fluent in English - written and verbal
- 8 years minimum experience culinary leadership role
- Demonstrated extensive previous experience in luxury hotel, cruise or private residence environment
- Influence leadership and management teams
- Implement change and support people through times of transition
- Ability to develop innovative and creative food products
- oversee and simultaneously pay attention to a number of demands
- Proven ability to lead multiple teams
- High levels of verbal and numeracy skills
- Ability to correctly communicate detailed information and instruction to others.
- Committed to creating an environment where kitchen and stewarding teams are able to provide exceptional levels of service to others
- Ability to influence others to adopt a collaborative working style and teamwork across departments and functions
- Demonstrate ability to be flexible, adjust and adapt to changing circumstances in a fast paced and deadline driven service environment
- Ability to work under pressure and deliver results, even when urgent and deadlines are short
- Emotionally stable, even tempered and calm when faced with challenges
- Demonstrated ability to work cooperatively as a member of a team
- Demonstrates exceptional levels of integrity
- Ability to work independently without receiving detailed instructions
Abilities :
Ability to develop strategic direction for the kitchen and stewarding function to support organization
- Influence leadership and management teams
- Implement change and support people through times of transition
- Ability to develop innovative and creative food products
- oversee and simultaneously pay attention to a number of demands
- Proven ability to lead multiple teams
- High levels of verbal and numeracy skills
- Ability to correctly communicate detailed information and instruction to others.
Personal Qualities:
- Committed to creating an environment where kitchen and stewarding teams are able to provide exceptional levels of service to others
- Ability to influence others to adopt a collaborative working style and teamwork across departments and functions
- Demonstrate ability to be flexible, adjust and adapt to changing circumstances in a fast paced and deadline driven service environment
- Ability to work under pressure and deliver results, even when urgent and deadlines are short
- Emotionally stable, even tempered and calm when faced with challenges
- Demonstrated ability to work cooperatively as a member of a team
- Demonstrates exceptional levels of integrity
- Ability to work independently without receiving detailed instructions
Business Values: - Embraces, supports and models organisational values and cultures
Physical Abilities - Ability to work for extended hours with at times limited periods of rest
10 Apr 2024;
from:
careers24.com