These two highly successful Restaurants & Cocktail Bars in the heart of Cape Town's vibey Bree Street district each offer something unique in a stylish and eclectic setting. From mouth watering cocktails, bite size or full menu portions the food is honest and delicious food and the atmosphere is relaxed and super chic.
ProStaffSelect are in search of a highly organised "Admin focused" EXECUTIVE CHEF to oversee both outlets and to effectively lead the kitchen and back of house teams. The executive chef will collaborate with chefs at both restaurants to maintain and ensure optimal operational standards and profitability. We are looking for a candidate with a positive attitude and enthusiasm for teamwork. A readiness to thrive under pressure is a must. Experience within high-volume / multiple outlet / very busy operations is essential. The best candidate will cohesively bring about a well-controlled, motivated and profit bearing team.
REQUIREMENTS: Grade 12 and a Professional Cheffing qualification;
Minimum of 10 years' experience working in multi-outlet / high volume establishments;
Experience working as a Head Chef managing teams of varying size;
Readiness to thrive under pressure and a highly organised / well-planned individual;
Proven creativity and innovation with a solid foundation in best kitchen practices;
Strong decision making, organisation & leadership skills;
Proven background in staff management and ability to recruit, train and motivate staff;
Natural affinity for problem-solving, positive influencer of others;
Ability to consider the business aspects and a strong familiarity with finance practices;
Precision and cleanliness and overall attention to detail;
Willing to work long and irregular hours, including weekends and public holidays.
RESPONSIBILITIES: Overseeing daily operations of the both kitchen outlets;
Ongoing creation of innovative new menu items for all season changes and special events;
Assisting and directing kitchen staff in meal preparation, creation, plating and delivery;
Hiring, training and educating all kitchen staff;
Establish and maintain an excellent supplier support;
Considering the needs of the target market / guests in all decisions;
Ordering and purchasing of ingredients and maintaining of necessary inventory;
Strict control of wastage and implementation of sanitary storage systems and protocols;
Abide by all safety regulations to ensure employee safety and back of house cleanliness;
Ensuring guest satisfaction and seek feedback on menu items;
Maintaining quality continually of the food standards at all times;
Administrative duties related to staff and other management matters;
Communicate kitchen needs to all management and owners;
Staying current on developing trends within the industry;
Identifying and introducing new food preparation methods and production ideas to promote efficient & quality;
Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations
#J-18808-Ljbffr
