Responsibilities:

Combining the creation of great food with planning and day-to-day management, the role is both creative and challenging. The chef ensures that the kitchen operates efficiently while maintaining highest standards and consistency for every plate that is served.

The chef proposes specials, lunches and other culinary initiatives. He is responsible for the performance, quality standards and health and safety of the kitchen and the food it produces. He also ensures the efficient and profitable use of staff and resources and ensures, together with his team, that Hops Craft Beer Garden’s food is some of the best in town.

In particular, the chef is required to

• Create, plan and co-ordinate dishes and menus
• Constantly improve the taste and quality of all food served
• Ensure consistency
• Set operating goals and objectives and increase staff performance
• Prepare and implement standard operating procedures
• Organize and monitor staff schedules and update employee records
• Monitor adherence to health, safety and hygiene standards in kitchen
• Oversee preparation, quantities and presentation of all food items
• Acquire and negotiate with suppliers
• Determine and execute operating improvements
• General quality control in the kitchen
• Manage food preparation for events and caterings
• Ensure correct and hygienic storage of supplies
• Keep current with modern trends in the international restaurant industry
You are competent in
• Decision-making
• Problem analysis and problem-solving
• Planning and organizing
• Resource management
• Communication
• Quality control and hygiene
• Teamwork and team leadership
• Stress tolerance, calm and the understanding of local sensibilities
• Experimenting with new culinary ideas

Knowledge and experience

• Training as chef or sous chef in an international restaurant or hotel
• In-depth working knowledge of food preparation and presentation
• Experience in staff management and development
• Knowledge of planning and forecasting
• Track record of managing inventory and cost control
• Able to use relevant computer applications
• Management and training of staff
• Diverse experience (bbq; meats; pasta; Asian; vegetarian)