Executive Chef - Johannesburg Talentpool

Overview

Duties & Responsibilities and related tasks for the role are described below, organized into responsibilities and required experience.

Responsibilities

• All aspects of purchasing food preparation & presentation
• Menu design planning & implementation
• Ensure that all equipment / stock / uniforms under chefs control are managed and kept secure
• Sound understanding of food costing
• Prepared to assist in other units when required
• Maintain complete control of the kitchen at all times
• Spot problems and resolve them quickly and efficiently
• Charged with maximizing the productivity of the kitchen staff as well as managing a team of kitchen staff
• Ensure that quality culinary dishes are served on schedule; approving of all prepared food items that leave the kitchen
• Produce menus which demonstrate flair imagination and an upmarket awareness that meets customer needs and VIP function preferences
• High levels of food quality and presentation reflecting traditional and modern cuisine
• Monitor and manage a cost effective production process reflecting best practices
• Monitor and manage hygiene standard and status in all kitchens - 90 % external audit
• Maintain and manage HACCP standard of complex / food sample management
• Ensure the compliance to Health and Safety standards on the complex
• Promote and ensure a safe working environment to guests and staff
• Maintain all GMPs; QA documents and best practices
• Controls such as weekly stock takes / stock rotation / per stock levels to be maintained
• Portion control / Reduce Pilferage / Losses / Batch cooking system in place
• Ensure a consistent Food and Beverage COS are maintained & Improved
• Attend nominated courses for personal development and growth
• Stay abreast with food trends
• Maintain a high standard of function presentation and skill

Key Skills

Employment Details

Employment Type : Full-Time

Experience : years

Vacancy : 1

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