The main purpose of the roleThe 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.The Executive Chef is responsible for planning and directing food preparation in kitchens in collaboration with the Sous Chefs and Team. This involves a large degree of managing other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment's notice. Proactive Management is the Key.Required minimum education and work experience.Matric qualification is preferable.5-10 years of proven experience as Executive ChefDesirable overseeing more than one outlet,Degree in Culinary science or related certificate/ diplomaStaff Compliment of over 50 to 100 employees.Other requirements:Own Car and Drivers Licence EssentialKey Performance AreasManagement of Food Preparation and PresentationDirecting food preparation in collaboration with the team and management.Taking responsibility for more technical elements of cuisine.Provides 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 servingsTimeous production of quality food at an optimal cost under hygienic conditionsAssisting and directing kitchen staff in meal preparation, creation, plating, and deliveryEnsuring proper portion control is always managed.Supervising all food preparation dailyManagement of KitchenLeadership of the KitchensManaging the kitchen staff, schedule management, and handling disciplinary and HR issues.Being the voice of the kitchen when communicating with serversMaintaining the kitchen and all surrounding areas in conditions that meet the company standards and health regulationsEnsure kitchen equipment is maintained and functioning at all timesEnsure staff have required utensilsEnsure all kitchen staff is wearing the correct uniform at all timesInventory and Costing ManagementIdentify 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 chefEnsure 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 ManagementLeadershipHave 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 ManagementConduct bi-annual performance reviews with staff members under your supervisionEnsure staff morale is maintained and improved over timeIdentify, support, and raise staff training needsExecute staff disciplinary processes as per Company policyDetermine required staff complement per shift to meet the demands of the business together with the admin department.Occupational Health and SafetyResponsible to enforce the Company's OH&S policies and procedures daily.Experience in the ISO22000 management of a KitchenEnsure staff is trained in all OH&S aspects and adheres to the requirements.Identify risk areas to ensure all OH&S regulations are adhered toCompleting food hygiene documents to comply with the law and writing environmental health reports when necessary.Reporting StructureThis role has a matrix reporting structure to the Project Manager, Regional Manager, and General Manager
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