Banqueting Executive Chef JHB

Location: johannesburg, kibler park, South Africa
Date Posted: 14-03-2018
Job Title: Banqueting Executive Chef
Section A
A.1. Post Identification
Department Banqueting Kitchen
Number of Posts 1
A.2. Location of Post in Organogram
Immediate Superior  
- Job Title General Manager
Immediate Subordinates  
-Job Title  
Immediate Subordinates  
-Job Title Sous Chef
Immediate Subordinates  
-Job Title Sous Chef
*Attached a copy of the approved organogram.
Section B
Job Purpose, Duties and responsibilities of the post.
B.1. Job Purpose
Overseas banqueting kitchen operations including budgeting, orders, purchases, transfers and stocktake. Executive Chef supervises the staff in the kitchen, participates in the training and development of staff. The Executive Chef manages the compliance of the kitchen by ensuring adherence to sanitary and safe food handling.
B.2. Duties and Responsibilities of the Post include but are not limited to the following:
Number Duties / Tasks Frequency
1.1 To ensure that the food costs are maintained at their agreed levels and that the correct profit margins are achieved.  
1.2 To ensure that the agreed budgeted targets are achieved or bettered.  
1.3 To ensure that once a booking is confirmed, all details and requirements are noted  
1.4 To check the kitchen, scullery and back of kitchen areas for cleanliness  
1.5 To greet the guests and circulate during the course of the function to ensure availability in the event of a problem or complaint.  
1.6 Ensure that all food is stored according to HASAP standards  
1.7 Ensure items such as Gas and meat are weighed before signing off invoices  
1.8 Responsible for ensuring that dates are noted on all cooked items if intended to reheat and serve at another date.  
2.1 Ongoing monitoring of performance appraisal process according to Hotel Policy and procedure. This is to be done (minimum once a year) on employee work anniversary. When needed
3.1 To give all kitchen staff proper training and to ensure that standards, duties and responsibilities are fully explained and understood Annually
3.2 Ensure that annual departmental training plan is followed and up to date When needed
3.3 Monitor training is happening throughout banqueting kitchen as per plan Monthly
4.1 To attend training courses as required When needed
4.2 Complete daily management Opening & Closing procedures of the kitchen When needed
4.3 Ensure all other relevant checklists are complete When needed
5.1 To assist in carrying out Departmental induction of new employees. When needed
5.2 Ensure quarterly performance appraisals are held with staff When needed
5.3 Attend to HR issues as soon and when they arise Annually
6.1 To be fully conversant and comply with health and safety, hygiene, fire and security regulations and procedures of the hotel and to ensure others are aware of their responsibilities in this regard. Annually
6.2 Ensure Monthly departmental health and safety checklist are complete and handed in Annually
6.3 Reporting of all health and safety incident through WCL2 and Annexure 1 documents When needed
6.4 Take necessary corrective action against employees who fail to adhere to Hotel’s Policies and Procedures and the South African Health & Safety Act When needed
7.4 Load all maintenance issues on Opera When needed
7.5 Ensure that all Purchase Orders are printed for deliveries When needed
7.6 Ensure that all Purchased Orders are processed through materials control When needed
7.7 Draw up work schedules for function & conference service staff. When needed
7.8 Draw weekly/Monthly hrs worked for your department When needed
7.9 Manage sick leave, maternity on ERS When needed
8.1 Ensure that the kitchen is locked When needed
8.2 Ensure that all storerooms are locked  
9.1 To minimise controllable costs. Annually
9.2 To ensure all administration procedures are correctly carried out Annually
9.3 To maintain a high level of co-operation with other departments in the hotel. Annually
9.4 To perform any other duties that may be requested by management. Ongoing
9.5 Hand in weekly management report to GM and MD When needed
9.6 Attend finance meetings When needed
9.7 Attend Quarterly Strat meetings When needed
9.8 Always ensure that storerooms are packed in an acceptable manner that reduces breakages and damages to company property  
10.1 To assist in the direction, control and organisation of staff to ensure the efficient running of all function services in the Banqueting department in accordance with company policy When needed
10.2 To assist in the promotion of all company products to all prospective customers in order to maximise sales and revenue. When needed
10.3 To maintain the highest standards of presentation and service through staff training and quality control. When needed
10.4 To meet and liaise with clients on food tastings and to introduce appropriate function services  
10.5 To be fully conversant with all facilities and services in the hotel, to be aware of and to anticipate guests needs  
10.6 Supervise service and overall progress of a function  
10.7 Liaise between banqueting and kitchen staff to ensure that appropriate courses are served on time.  
10.8 To carry out regular team briefings with staff  
10.9 Manage all client feedback in a constructive manner within prescribed time frame  
10.10 Ensure that your team treat service providers in a professional manner  
10.11 To ensure that surplus equipment is removed once the function is over and returned to its correct storage place.  
10.12 To ensure that all staff are correctly dressed at all times.  
10.13 To ensure effective briefing of waiting staff before the function commences.  
10.14 To ensure that the service of food is courteous and professional.  
10.15 Dealing with customer complaints.  
10.16 Ensure that there are chefs on the food stations at all times to deal with clients questions and requests  
10.17 Ensure that all dietary requirements are catered for  
14 Perform all such duties and exercise all such powers in relation to the business of the Company as may from time to time be vested in or assigned to them by the Company.  
B.3. Authority of the Post
This outlines the authority of the jobholder has to make decisions or to take independent action without reference to a superior. Limits of authority may also be included (e.g. not permitted to.)
Permitted Not Permitted
Enforce company policies and procedures Leave functions unattended
Ask for support from TOP management Allow functions take place without full payment
See to the companies best interests  
Section C
Job Specification
Skills relevant to a job included education or experience, specialised training, personal characteristics or abilities.
C.1. Essential Requirements of the Post
State the minimum education, qualifications and experience that are required to perform the job competently.
Qualification Degree or three years Diploma in hotel Management or equivalent.
Experience Previous experience in similar Job role or minimum 4 years’ experience as Banquet Supervisor. Experience in Hotel management software and Point of sale software.
Desired Competencies  
Skills Multitasking
Dealing with grey areas
Effective communications
Discrete and Ethical
Conflict management
Problem solving
Personal effectiveness/credibility
Activator/self-motivated to accomplish goals, with a strong sense of responsibility.
C.2. Physical Requirements of the Post
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. This position requires the ability to occasionally lift office products and supplies, up to 20 kilograms.
C.4. Special Conditions attached to the Post
Conditions Shift Work
  Weekend Work
  Public Holiday Work
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