Executive Head Chef at a Lodge

SUMMARY:
An Executive Chef, or Head Chef, is responsible for overseeing kitchen staff and ensuring the quality of food items. Their duties include hiring and training staff to cook their dishes, expediting orders to maintain a steady flow of dishes and creating dishes to add to the menu.  Planning and directing food preparation and culinary activities. Modifying menus or create new ones that meet quality standards. Estimating food requirements and food/labour costs.  To co-ordinate and prepare staff rosters to ensure adequate coverage in all kitchen
areas according to occupancy. To ensure the maximization of staff performance. Coaching and performance evaluation to staff on an ongoing basis. To identify training needs and the development of formal and informal training plans and the implementation of training sessions on an ongoing basis. To conduct on-the- job training. To maintain appropriate standards of conduct, uniform, and appearance of all Kitchen
employees. To deal with all staff matters relating to misconduct or incapacity timeously and to ensure that the appropriate disciplinary action is taken if necessary. Provides assistance in all personnel related issues. To be aware of, accept and honour The Companies Value System.
To meticulously control stock levels and submit monthly stock sheets to the accounting department. To budget for the coming financial year and to ensure that current budget is being adhered to. To perform monthly stock takes and report on all variances

·         In - depth knowledge of all sections.
·         Ability to produce good quality basic food.
·         Understanding of health and safety.
·         Understanding of basic food hygiene practices.
·         Good oral communication.
·         Commitment to quality.
·         Multitasking.
·         Attention to detail.
·         Leadership
·         Cleanliness.
·         Time management.

POSITION INFO:
An Executive Chef, or Head Chef, is responsible for overseeing kitchen staff and ensuring the quality of food items. Their duties include hiring and training staff to cook their dishes, expediting orders to maintain a steady flow of dishes and creating dishes to add to the menu. Planning and directing food preparation and culinary activities. Modifying menus or create new ones that meet quality standards. Estimating food requirements and food/labour costs. To co-ordinate and prepare staff rosters to ensure adequate coverage in all kitchen
areas according to occupancy. To ensure the maximization of staff performance. Coaching and performance evaluation to staff on an ongoing basis. To identify training needs and the development of formal and informal training plans and the implementation of training sessions on an ongoing basis. To conduct on-the- job training. To maintain appropriate standards of conduct, uniform, and appearance of all Kitchen
employees. To deal with all staff matters relating to misconduct or incapacity timeously and to ensure that the appropriate disciplinary action is taken if necessary. Provides assistance in all personnel related issues. To be aware of, accept and honour The Companies Value System.
To meticulously control stock levels and submit monthly stock sheets to the accounting department. To budget for the coming financial year and to ensure that current budget is being adhered to. To perform monthly stock takes and report on all variances

· In - depth knowledge of all sections.
· Ability to produce good quality basic food.
· Understanding of health and safety.
· Understanding of basic food hygiene practices.
· Good oral communication.
· Commitment to quality.
· Multitasking.
· Attention to detail.
· Leadership
· Cleanliness.
· Time management.