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.

Skills and Competencies

  • 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

Qualifications

  • 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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