Executive Chef - B&i
Tsebo Solutions Group
Date: 3 weeks ago
City: Cape Town, Western Cape
Contract type: Full time
Duties & Responsibilities
- All aspects of purchasing, food preparation and presentation.
- Menu design, planning and implementation.
- Ensure that all equipment/stock/uniforms under chef’s control are managed and kept secure.
- Sound understanding of food costing.
- Prepared to assist in other units as 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 and the approving of all prepared food items that leave his or her 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 HACCAP standard of complex /food sample management.
- Ensure the compliance of Health and Safety standards on the complex.
- Promote and ensure a safe working environment to guests and staff
- Maintain all GMP’s and QA documents and best practices.
- Controls such as weekly stock takes/stock rotation /par stock levels to be maintained.
- Portion control /Reduce Pilferage/Losses /Batch cooking system in place.
- Ensure a consistent Food and Beverage COS are maintained and Improved.
- Attend nominated Courses for personal development and growth.
- Stay abreast with food trends.
- Maintain a high standard of function presentation and skill.
- Demonstrate leadership, innovation and commitment
- Ability to produce high volume of work in a timely manner which is accurate, complete and of high quality
- Interpersonal and Communication skills (verbal and written)
- Strong financial/business acumen and understanding of food cost and labour efficiencies
- Computer literate
- Organising and planning skills
- Team player that is production driven
- Knowledge sharing culture - able and willing to do hands on skills training at units
- Great Time-keeping and Excellent food skills
- Strong in functions
- Relationship building - network and keep a good line of communication open with clients
- Strong client and customer service skills (customer centric)
- Disciplinary procedures knowledge / Basic HR & IR
- Attention to detail with general admin and management skills
- Relevant tertiary qualification and/or equivalent in the food industry
- Minimum matric
- Minimum of 4 years’ management and professional cookery experience - Essential
- My Market and Menutec - Essential
- Must have reliable vehicle and driver’s license
- Training background
- Fine dining upmarket restaurant experience
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