Executive Chef - Corporate Business Facilities - Gauteng Region

Job Function: Lead menu design, recipes, and costings for facilities and outlets, focusing on innovative, high-quality cuisine. Oversee Central Kitchen operations, ensuring adherence to hygiene, safety, and food quality standards.Stock & Financial Control: Manage stock, wastage, and purchasing. Collaborate with procurement to maintain accurate costing. Ensure costs align with budgets, focusing on efficient cost per pax for food.Training & Team Management: Train kitchen staff on hygiene and safety practices, ensuring compliance with grooming standards and certifications. Lead succession planning through effective mentoring.Customer Satisfaction & Quality: Ensure consistent preparation of high-quality food that meets appearance, flavor, and guest satisfaction standards. Stay updated on food trends and quality ingredients.Compliance & Equipment Maintenance: Ensure kitchen equipment is maintained per health regulations. Enforce proper food handling, storage, and temperature practices.Communication & Planning: Maintain clear communication with the Operations Executive, ensuring smooth planning and prompt issue resolution.Qualifications and Experience:Education: Grade 12, Tertiary Culinary Qualifications.System & Recipe Knowledge: Proficient in computerized stock management and recipe costing.Leadership: Experience leading Lounge Kitchen Teams and driving operational success.Computer Skills: Proficient in Excel and Word.Financial Knowledge: Expertise in menu costing and financial management.Experience: 5+ years in Lounge or Hotel Kitchen Operations.Travel: Willingness for extensive travel.Attributes and Competencies:Key Skills: Conceptualization, time management, and judgment.Traits: Self-motivated, excellence-oriented, with strong listening and communication skills.
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