10 Oct
Tsebo Solutions Group
Midrand
Duties & Responsibilities All aspects of purchasing, food preparation & presentation Menu design, planning & 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 when 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; 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 to Health and Safety standards on the complex. Promote and ensure a safe working environment to guests and staff Maintain all GMP’s; QA documents and best practices Controls such as weekly stock takes/stock rotation /per stock levels to be maintained Portion control /Reduce Pilferage/Losses /Batch cooking system in place Ensure a consistent Food and Beverage COS are maintained & Improved Attend nominated courses for personal development and growth Stay abreast with food trends Maintain a high standard of function presentation and skillSkills and Competencies Demonstrate leadership,
innovation & 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 skillsQualifications 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 Must have experience in functions
▶️ Executive Chef - Talent Pool
🖊️ Tsebo Solutions Group
📍 Midrand