Introduction: Our magnificent Safari Hotel & Convention Centre, situated in the North West province and in the town of Rustenburg currently has a vacancy for a Head Chef. We are recruiting for a Head Chef, who will be able to meet and exceed our guests' expectations, delivering on the experience that we promise our guests. The Head Chef will be expected to work under pressure, be efficient and creative, motivate our kitchen staff, plan ahead, be flexible and pay close attention to detail. If you have experience with advanced cooking techniques and non-traditional ingredients, we’d like to work with you. Duties and Responsibilities: The purpose of this position is to take full responsibility for all food production (including all food for restaurants, banquet functions, gala events and all other outlets at the Hotel), to develop menus, food purchase specifications and recipes, to supervise staff, to develop and monitor a food and labour budget for the Kitchen, and to maintain the highest professional food quality and hygiene standards. The Head Chef’s responsibilities include studying recipes, setting up menus and preparing high-quality dishes. Duties: Full responsibility for the smooth running of the entire kitchen departmentEnsuring that all kitchen staff always wear the correct uniform (including the appropriate PPE as required)Ensuring that guest queries and complaints are being dealt with in an efficient, prompt and courteous manner, achieving maximum guest satisfactionThe Head Chef must be visible on the floor during all mealtimes and interacting with guestsTimeous production of quality food at optimal cost under hygienic conditionsMenu planning and food costingRegular research of pricing of kitchen stock and ingredientsEnsuring that all food service points are set up correctly and in accordance with requirements and Orion standardsEnsuring that all standards and SOPs are adhered to at all timesRegular training of kitchen staff to ensure adherence to standards, as well as the development and improvement of skill in the kitchen. You should be able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner.Ensuring that kitchen hygiene standards are adhered to, and that proper stock rotation and storage is implemented at all timesInspecting every delivery to ensure that food items are of the highest quality at all timesTracking and managing food cost on a daily basisEnsuring proper portion control is managed at all timesEnsuring that the reprocessing of food is actively implemented and managed effectivelyA Culinary Qualification is essential.Desired Experience and Qualifications: Grade 12 plus relevant culinary qualification5 (Five) years’ Kitchen Management experience within the Hotel IndustryMass Production and A la Carte experience essentialPLEASE NOTE: Should you apply for this vacancy and your skills and experience DO NOT match the inherent REQUIREMENTS of this position, YOUR APPLICATION WILL BE IMMEDIATELY DELETED. Please ensure that you READ and understand this advertised position BEFORE sending your CV / Application to us, or otherwise you will just be wasting YOUR time and ours.