The Executive Chef is responsible for overseeing, planning, and managing food preparation in the commercial kitchen(s).
They are the Key Leaders of the operations.
The skills that the individuals perform include a range of duties including planning menus, training new staff, and recording inventory.
Required minimum education and work experience: Matric qualification is preferable.
5-10 years of proven experience as Executive Chef.
Desirable overseeing more than one outlet.
Degree in Culinary science or related certificate/diploma.
Staff complement of over 50 to 100 employees.
Other requirements: Own Car and Driver's License Essential.
Key Performance Areas Management of Food Preparation and Presentation Directing food preparation in collaboration with the team and management.
Taking responsibility for more technical elements of cuisine.
Providing quality plates and meals, including in both design and taste.
Responsible for the smooth running of both kitchen departments.
Developing unique and appropriate menus with new or existing creations ensuring a variety and quality of the servings.
Timeous production of quality food at an optimal cost under hygienic conditions.
Assisting and directing kitchen staff in meal preparation, creation, plating, and delivery.
Ensuring proper portion control is always managed.
Supervising all food preparation daily.
Management of Kitchen Leadership of the Kitchens.
Managing the kitchen staff, schedule management, and handling disciplinary and HR issues.
Being the voice of the kitchen when communicating with servers.
Maintaining the kitchen and all surrounding areas in conditions that meet the company standards and health regulations.
Ensure kitchen equipment is maintained and functioning at all times.
Ensure staff have required utensils.
Ensure all kitchen staff are wearing the correct uniform at all times.
Inventory and Costing Management Identify ways to reduce spoilage/waste of infrequently used items.
Assists with menu planning, inventory, and management of supplies.
Monitoring inventory and only purchasing supplies and food from approved suppliers together with the office administrator and head chef.
Ensure stock levels are sufficient and new stock is ordered timeously following company procedure and providing relevant reports thereof.
Daily Tiebacks conducted and signed off.
Must have knowledge and understanding of Budget Management.
Leadership Have Leadership skills that will allow operations to run in case of absence.
Ensure respectful communications with customers and suppliers when handling queries.
Ensure good relationships and teamwork is maintained with staff and aid resolve queries.
Ensure good relationships exist with suppliers, customers, intercompany departments, and related parties.
The Head Chef leads a team of chefs in cooking and preparing meals, including checking food quality and overseeing cooking techniques.
Human Capital Management Conduct bi-annual performance reviews with staff members under your supervision.
Ensure staff morale is maintained and improved over time.
Identify, support, and raise staff training needs.
Execute staff disciplinary processes as per Company policy.
Determine required staff complement per shift to meet the demands of the business together with the admin department.
Occupational Health and Safety Responsible to enforce the Company's OH&S policies and procedures daily.
Experience in the ISO22000 management of a Kitchen.
Ensure staff is trained in all OH&S aspects and adheres to the requirements.
Identify risk areas to ensure all OH&S regulations are adhered to.
Completing food hygiene documents to comply with the law and writing environmental health reports when necessary.
Reporting Structure This role has a matrix reporting structure to the Project Manager, Regional Manager, and General Manager.
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