HEAD CHEF JOHANNESBURG

1. To ensure that all menus are constantly updated, paying special attention to seasonal availability.
2. To ensure that all menus are calculated correctly to obtain maximum gross profit.
3. To ensure that all staff are constantly trained to effect good portion control and pleasing presentation of all dishes.
4. To ensure that sufficient stocks of all materials are being kept and stored under the correct conditions.
5. To liaise with management daily regarding special requirements, VIP’s, functions, etc.
6. To ensure that all statutory hygiene requirements are diligently followed.
7. To ensure that maintenance problems are promptly reported.
8. To ensure that attendance registers are kept daily and that any absenteeism is reported to management without delay.
9. To ensure that all documents are passed to management immediately for processing.
   RH Hotels The Zone Rosebank (Pty) Ltd t/a Holiday Inn Johannesburg-Rosebank
   Registration number: 2000/023134/07 | Directors: AM Martinez
10. To ensure that all staff are correctly dressed to satisfy statutory requirements as well as enhancing the image of the establishment.
11. To attend training, as and when required.
12. To be familiar with house rules and fire and security procedures
13. Familiarise yourself with the company vision and values which link to our model of desired behaviours that we expect all employees to display.
14. Perform other tasks at the level of the role as directed by the General/Hotel Manager in pursuit of the achievement of business goals.
15. Ability to work as part of a diverse team with colleagues from different viewpoints, cultures and countries.
16. To work with General/Hotel Manager to provide the best possible standard of food and service to college members and guests
17. To consider and plan accordingly for the daily requirements of breakfast, lunch and dinner as well as for all additional functions; also, to organise and prioritise relevant work in each section of the kitchen
    To oversee stock control and management.
18. To plan and implement kitchen cleaning and maintenance as required, and when necessary to liaise with the General/Hotel Manager.
19. To ensure that a high level of food safety and hygiene is maintained in the kitchen and that all food legislation is adhered to and all internal food safety procedures are observed at all times, such as Food Consulting Service Services Audit, COSHH (Control of substances hazardous to health) and allergen policies.
20. To work with Management to provide the best possible standard of food and service to college members and guests.
    RH Hotels The Zone Rosebank (Pty) Ltd t/a Holiday Inn Johannesburg-Rosebank
    Registration number: 2000/023134/07 | Directors: AM Martinez
21. To manage the sustained reduction of wastage.

The above is designed to help you in the understanding of your role and is not intended to be a definitive list of your duties, as flexibility in meeting company and guest’s needs is required by all employees.