Head / Executive Chef

Duties :

Generating revenue and cutting costs

Controlling weekly orders

Waste and Breakages Management

Ensuring the kitchen works as a team

Training new & current staff members and educating them on the menu

Act as the Leader in the Kitchen

Generating revenue and cutting costs

Ensure that all orders are within the budget

Creating new menus and recipe development

Ensure smooth running of service and quality of food

Maintaining high standards at all times.

Ensure that the kitchen is clean and up to standard

Looking after all equipment and company property

Be aware of and understand the Company policy in respect of sourcing ingredients and ensure all chefs and kitchen staff understands and employ these policies

The effective use of company documentation ensure that all relevant control procedures are in place

Manage the agreed food cost targets

Record and maintain accurate pricing data

Recommend and promote new menu ideas and special food events

Ensure the entire kitchen team are aware of their responsibilities in respect of health and safety

Ensure that the company food hygiene management system is in place and fully understood

Undertake regular audits of all areas within the kitchen and storage

With the support of the Management Team equip all members of the kitchen team with the necessary skills and knowledge to enable them to do their job successfully

Maintenance reporting & following up.

Taking time out to meet & greet guests.

Requirements : Grade 12

Professional Cookery Diploma / Degree

At least 5+ years experience in a similar environment

Knowledge of different recipes, menus and kitchen equipment, budgets and menu costing

Knowledge of HACCP standards

Menu planning and pricing skills

Fully computer literate

Excellent cooking techniques and skills

Fluent in English

Excellent time management skills

Able to work under pressure

Well-groomed and well presented