HEAD CHEF

HEAD CHEF

VACANT POSITION OF HEAD CHEF

The Grenadian by rex resorts invites application for a Head Chef who is highly motivated, energetic, experienced and fully capable of leading a team in an all inclusive hotel.  The Head Chef must possess a strong passion for the hospitality industry, must be customer-driven, strong believer in training and development of staff

Main Duties and Responsibilities

• Plan and direct the functions of administration and planning of the Kitchen Department to meet the daily needs of the operation.

• Monitor daily house count and adjust production levels accordingly to ensure minimal waste and proper food turn over.

• Develop, implement and monitor schedules for the operation of all kitchens including the Oriental restaurant to achieve a profitable result.

• Continuously evaluate performance and encourage improvement of the personnel in the kitchen department.

• Maintain a constant and personable presence at all meal times so as to maximize guest expectations; ensuring that they are guided through their dining experience and all service requirements are completed to the highest standard.

• Develop, implement and monitor schedules for the operation of all kitchens to achieve a profitable result.

• Ensures quality production standards are followed and maintained.
• Ensures employees adhere to HACCP and other safety regulations and compliance with company policies and procedures.
• Design and implement training and development courses for members of staff to ensure continuous improvements.

Qualification Requirements

Associate degree or Bachelor degree in the Culinary Arts or a related field (formal culinary education) required:

• Minimum of 3 -5 years in progressive Chef growth positions is required

• Minimum of 5 years supervisory experience working in a high volume restaurant

• Experience in Oriental cuisine will be an asset

  SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITY:

1. Exceptional leadership and cooking skills.

2. A strong attention to detail in general and in relation to food service (quality, portion size & consistency).

3. Able to demonstrate a sound understanding of budgeting systems, stock control, meeting budgets for food and labour.

4. A thorough understanding of Health & Safety, Food & Hygiene & Employment law.

5. Should be computer literate

6. Thorough knowledge of kitchen operations including foods, beverages, supervisory aspects, service techniques, and guest interaction.

7. Ability to communicate in English, both orally and in writing, with guests, and employees.  Any secondary language will be an asset.

8. Ability to work long hours under pressure and deal with stressful situations during busy periods.

    

   Salary

   To be negotiated.  The successful applicant will be required to commence work from 1^st November 2014