Head Chef Midrand (HC) at Tsebo Solution

Duties & Responsibilities    

• All menus are constantly updated, paying special attention to seasonal availability.
• Ensure that all menus are correctly calculated to ensure maximum gross profit.
• All staff are constantly trained to effect good portion control and pleasing presentation of dishes.
• Sufficient stocks of all materials are being kept and stored under the correct conditions.
• To liaise with management daily regarding special requirements, exec functions, etc.
• Ensure that all statutory hygiene requirements are diligently followed.
• Maintenance problems are promptly reported.
• Attendance registers are kept daily and that any absenteeism is reported to management without delay.
• All documents to be passed to management immediately for processing.
• Staff are dressed correctly to satisfy statutory requirements as well as enhancing the image of the establishment.
• Constantly update your knowledge and skills for the good of the establishment.
• Assist with regular stocktakes as and when required.
• All aspects of purchasing, food preparation & presentation.
• Menu design, planning & implementation.
• Extraordinary cooking skills (creativity and new ideas/Chef tables & cooking demos).
• Ensure that all equipment/stock/uniforms under chef’s control are managed and kept secure.
• Take ownership of the kitchen and responsibility for overall management when needed.
• Keep up to date on modern cuisine trends and willing to try new things.
• Human resources management /efficiently manage a team of staff.
• Combine a full service upmarket catering experience alongside a fresh and unique takeaway offering.
• Monitor and manage a cost effective production process reflecting best practices.
• Ensure a consistent food and beverage COS in all outlets are maintained and in line with agreed upon benchmark targets.
• Monitor and manage hygiene standard and status in all kitchens - 90% external audit.
• Maintain & manage daily costings, tie backs and sales controls.
• Attend & chair internal meetings as well as client meetings as directed /required.
• Ensure the compliance of Company to Health and Safety standards
• Promote and ensure a safe working environment to guests and staff.
• Familiarise yourself and comply with existing procedures to ensure consistency.
• Maintain all Fedics GMP’s, QA documents & best practices.
• Monitor and manage a cost effective production process.
• Responsible for Gross Profits on all food items.
• Controls such as weekly stock takes/stock rotation /par stock levels to be maintained.
• Portion control /Reduce Pilferage/Losses /Batch cooking system in place.
• Attend Fedics nominated courses for personal development and growth.
• Stay abreast with food trends as well as best practices.
• May be required to assist with any other duties that may be outside scope of responsibility

Skills and Competencies    

• Interpersonal skills
• Communication skills: verbal/written
• Customer centric
• Commitment and excellence
• Initiative
• Organising/planning skills
• Productivity driven
• Cost awareness
• Computer literacy
• Business acumen

Qualifications    

• Matric /Grade 12
• Tertiary qualification an advantage