Hospitality and Outdoor – Urgent Vacancy - Head Chef  Requirements:Minimum of 3-4 years previous Head or Senior Sous chef experience in a 4/5-star environment or wine estate (Essential) Food Hygiene and professional cooking qualifications (Essential) Good understanding of food and wine trends Knowledgeable of all dietary and religious requirements Good knowledge of creating, implementing, and maintaining written control documents and training manuals Good knowledge and understanding of stock procedures and control Good knowledge of planning, budgeting, and departmental administration Creative, versatile individual that is willing to invest and to grow with the company Description:Having a strong ability and willingness to train, mentor, manage and continually improve the kitchen team Comprehensive knowledge of current leading culinary trends Systemize and streamline the kitchen – ordering stock, food preparation and presentation, timely delivery, wastage reduction, hygiene, budget control from receiving to execution Menu compilation and implementation Maintain and go above the established standards of food hygiene, cleaning and food handling to maintain impeccable quality within the kitchen, which meet current standards of legislation and compliance. Managing, leading, and training of the kitchen staff in line with the property food directive, ensuring food preparation to the highest standard. Effective Kitchen Administration to minimize shortages and wastage and effective stock control, assuming full responsibility of any shortages, wastage, and variances. Prepare budgets and aim to achieve budgeted gross profit To take complete responsibility for the profitability of the department. To manage and monitor all costs and implement measures to control them. Implement, monitor, and maintain constant communication between the Kitchen, Management and Front of House staff. Staff food control: cost, quality, and quantity. Ensure the stock control, stock take, and requisition procedures are strictly followed according to par levels and company standards, ensuring accuracy. Perform other tasks and assist in other departments whenever reasonable and deemed necessary by Management.#J-18808-Ljbffr