The Executive Chef is responsible for planning and directing food preparation in kitchens in collaboration with the Sous Chefs and Team. This involves a large degree of managing other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice. Proactive Management is the Key. The skills that the individual perform includes a range of duties including planning menus, training new staff, and recording inventory.
Education and Experience required:
- Matric qualification is preferable.
- Professional Cookery
- 5-10 years of proven experience as Executive Chef
- Desirable overseeing more than one outlet
- Staff Compliment of over 50 to 100 employees
Knowledge, Skills and Competencies:
- Knowledge of the catering environment ranging from fine dining to restaurant dining
- Knowledge of South African and industry-specific law
- Strong financial acumen, proven budgetary and food control practices
- Knowledge of Health, Safety and Environment processes and procedure
Key areas of responsibility:
- Management of Food Preparation and Presentation:
- Directing food preparation in collaboration with the team and management.
- Taking responsibility for more technical elements of cuisine.
- Provides quality plates and meals, including in both design and taste.
- Responsible for the smooth running of both kitchen departments.
- Developing unique and appropriate menus with new or existing creations ensuring a variety and quality of the servings.
- Timeous production of quality food at an optimal cost under hygienic conditions.
- Assisting and directing kitchen staff in meal preparation, creation, plating, and delivery.
- Ensuring proper portion control is always managed.
- Supervising all food preparation daily.
Management of Kitchen:
- Leadership of the Kitchens.
- Managing the kitchen staff, schedule management, and handling disciplinary and HR issues.
- Being the voice of the kitchen when communicating with servers.
- Maintaining the kitchen and all surrounding areas in conditions that meet the company standards and health regulations.
- Ensure kitchen equipment is maintained and always functioning.
- Ensure staff have required utensils.
- Ensure all kitchen staff is always wearing the correct uniform.
Inventory and Costing Management:
- Identify ways to reduce spoilage/waste of infrequently used items.
- Assists with menu planning, inventory, and management of supplies.
- Monitoring inventory and only purchasing supplies and food from approved suppliers together with the office administrator and head chef.
- Ensure stock levels are sufficient and new stock is ordered timeously following company procedure and providing relevant reports thereof.
- Daily Tiebacks conducted and signed off.
- Must have Knowledge and understanding of Budget Management.
Leadership:
- Have Leadership skills that will allow operations to run in case of absence.
- Ensure respectful communications with customers and suppliers when handling queries.
- Ensure good relationships and teamwork is maintained with staff and aid resolve queries.
- Ensure good relationships exist with suppliers, customers, intercompany departments, and related parties.
- The Head Chef leads a team of chefs in cooking and preparing meals, including checking food quality and overseeing cooking techniques.
Human Capital Management:
- Conduct bi-annual performance reviews with staff members under your supervision.
- Ensure staff morale is maintained and improved over time.
- Identify, support, and raise staff training needs.
- Execute staff disciplinary processes as per Company policy.
- Determine required staff complement per shift to meet the demands of the business together with the admin department.
Occupational Health and Safety:
- Responsible to enforce the Company’s OH&S policies and procedures daily.
- Experience in the ISO22000 management of a Kitchen.
- Ensure staff is trained in all OH&S aspects and adheres to the requirements.
- Identify risk areas to ensure all OH&S regulations are adhered to.
- Completing food hygiene documents to comply with the law and writing environmental health reports when necessary.
Other requirements:
- Own Car and Drivers Licence would be advantageous.
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