Executive Chef – Regent Group Hotels

Regent Group Hotels is looking for vibrant, active and experienced individuals to fill up the following vacant position in their company.

Executive Chef

The overall responsibility of an Executive Chef include over-seeing the daily operations of restaurant and hotel kitchens. This include hiring, training and overseeing kitchen staff, and ensuring a high-quality, cost-effective product for Regent Select Hotel, Regent Kgale Lodge and Manong Game Lodge.

Requirements;

• At least a Diploma in Culinary Arts or any relevant qualification
• At least 5 years in the Hospitality industry and in a supervisorial or managerial position

Overall Responsibilities include:

• Creating an overall vision and plan for the restaurant.
• Designing innovative restaurant menus to suit the themes of the restaurant.
• Liaise with Marketing department on upcoming food and beverage specials and ensuring that there is activation of the promotions.
• Organising budget and finances for both Regent hotels, Regent Kgale and Manong Game Lodge kitchens.
• Assisting kitchen staff with food preparation.
• Purchasing of food supplies from vendors approved by the company.
• Ensure that all disciplinary procedures and documentations are done according to the company code of conduct.
• Develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
• Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
• Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
• Should be able to provide direction for all day-to-day operations in the kitchen.
• Understand employee positions well enough to perform duties in employees’ absence or determine appropriate replacement to fill gaps.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.
• He should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.
• Provides and supports service behavior that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
• Determines how food should be presented, and create decorative food displays.
• Recognizes superior quality products, presentations and flavour.
• Ensures compliance with food handling and sanitation standards.
• Follows proper handling and right temperature of all food products.
• Develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
• Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
• Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
• Should be able to provide direction for all day-to-day operations in the kitchen.
• Understand employee positions well enough to perform duties in employees’ absence or determine appropriate replacement to fill gaps.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.
• He should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.
• Provides and supports service behavior that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
• Determines how food should be presented, and create decorative food displays.
• Recognizes superior quality products, presentations and flavour.
• Ensures compliance with food handling and sanitation standards.
• Follows proper handling and right temperature of all food products.
• Schedule weekly visits to both Manong and Kgale to ensure standards are met and exceeded
• Daily communication with Manong and Kgale to ensure standards are met and exceeded