Head Chef - Stellenbosch /

Head Chef needed for upmarket fine dining restaurant in winelands

 

Preference for top 20 experience

Day trade only

Small tight knit team

Fine dining back ground required

 

Key areas of responsibility include, but are not limited to
Manage full kitchen operations and planning
Stock control and Costings
Adhering to basic Hygiene and HACCP regulations
Implement dynamic operational working procedures, to ensure the delivery of service excellence
Creativity and ability to create and execute a new menu 3 times a year.
Ability and confidence to communicate with customers & staff alike
Skills and competencies                                                                     
Strong attention to detail
Analytical and problem-solving abilities
Ability to work under pressure
Able to function within a team
Able to work in a fast-paced environment
Strategic Planning and organising
Adaptable
Knowledge and Experience
2 years in a similar position or
Senior Sous Chef ready for the next step
 

send cv in word format with professional head and shoudlers picture with at least 3 food portfolio pictures