Executive Chef - Corporate (Bellville) at Tsebo Solution

Duties & Responsibilities

• To ensure that all menus are constantly updated, paying special attention to seasonal availability.
• To ensure that all menus are calculated correctly to obtain maximum gross profit.
• To ensure that all staff is constantly trained to effect good portion control and pleasing presentation of all dishes.
• To hold daily meetings with the management team to ensure that customers and senior clients are timeously identified, and any special arrangements properly communicated.
• To hold daily meetings with the kitchen team to ensure smooth running of all kitchen departments.
• To ensure that all areas under your control satisfy the most stringent hygiene requirements and that staff that are ill or injured receive the correct treatment or are not allowed working.
• To ensure that all staff are correctly dressed to satisfy statutory requirements as well as enhancing the image of the establishment.
• To ensure that all stocks are ordered to the correct quantities, quality and price.
• To ensure that all stocks are being kept securely and under the correct conditions applicable to each type of commodity stored.
• To regularly meet with the storekeeper to ensure that the correct stocks are kept.
• To regularly hold maintenance checks with the Maintenance Manager to ensure that no equipment breaks down.
• To ensure that all statutory notices are posted at all relevant points and that such notice are conspicuously placed.
• To ensure that attendance registers are kept daily and that any absenteeism is immediately brought to the attention of the HR department.
• To ensure that all staff under your control are fully informed in respect of disciplinary procedures, the handling of grievances, etc.
• To ensure that all documents are sent to the appropriate accounts department immediately for processing.
• To constantly update your knowledge and skills for the good of the establishment and the profession.
• To conduct regular stock checks/stock takes.
• To ensure that expenses are within budgeted limits.
• To ensure that all information which is required to compile meaningful budgets is available at all times.

Skills and Competencies

• Must have a thorough knowledge of the materials, methods, and equipment used in preparing food on a large scale.
• Must have considerable knowledge of food preparation and food service management, methods, and techniques.
• Must be able to work long hours.
• Must have considerable knowledge of food values, nutrition, and menu planning, and uses for leftover food.
• Must be able to plan and modify menus to meet various requirements.
• Must be able to control and manage retail food service operations
• Must have considerable knowledge of health hazards in food preparation and service, and of necessary precautionary measures.
• Must be able to take inventory and keep records of foodstuffs used.
• Must be able to supervise the work of others.
• Must be able to prepare working schedules for employees and to instruct subordinates in food service procedures.
• Must be able to maintain a variety of records and to prepare reports.

Qualifications

• Must have a matric qualification
• Relevant tertiary qualification and Associate Culinary Degree / or recognized in service training
• Minimum of 8 year experience