Head ChefDestination Hotels

Job Description
Summary
Administration
To ensure that culinary activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.
To oversee the preparation and update of individual Departmental Operations Manuals.
To conduct regular communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary.
Customer Service
To ensure that all guest contact employees deliver the brand promise and provide exceptional guest service at all times.
To ensure that employees also provide excellent service to internal customers as appropriate.
To spend time in culinary areas observing guest and employees interaction, coaching the employees as and when necessary.
To handle all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
Financial
To maximise employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
To ensure that each profit centre is operated in line with maximising profit while delivering on the brand promise.
To ensure that each cost centre operates with the lowest possible cost structure while also delivering on the brand promise to the guest.
To assist in the preparation of the Annual Business Plan.
To strategically analyse business performance to facilitate accurate and meaningful forecasting.
To proactively manage costs based on key performance indicators.
Marketing
To assist in the preparation, utilisation and update of an Annual Marketing Plan, broken down as necessary by department.
To constantly evaluate local, national and international market trends, vendors and other hotel/restaurant operations to make sure that the hotel's own operations remain competitive and cutting edge.
To look for Marketing and Public Relations opportunities to increase awareness and ultimately business.
Operational
To ensure that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.
To monitor all operations, especially during peak business periods and make adjustments where necessary.
To feedback the results of the Consumer Audit and to ensure that the relevant changes are implemented.
To encourage employees to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.
To work closely with other Department Heads in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
Personnel
To oversee and assist in the recruitment and selection of all culinary employees. To make sure that hotel guidelines are followed when recruiting and use a competency-based approach to selecting their employees.
To oversee the punctuality and appearance of all employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department's grooming standards.
To maximise the effectiveness by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.
Qualifications
Ideally with an apprenticeship or professional diploma in Food Production. Minimum 2 years work experience as Head Chef or Chef de Cuisine in larger operation. Good practical, operational and adequate administrative skills with a flair for creativity are a must.