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

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 functioning at all times
• Ensure staff have required utensils
• Ensure all kitchen staff is wearing the correct uniform at all times

  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.