Hospitality / Hotel / Catering / Tourism / Travel
R35 000 - R 35 000 Monthly Cost To Company
Our client is looking for an experienced Executive Chef to join their firm.
Requirements Matric5 years of experience as an Executive Chef in a 5 Star establishmentRelevant qualification Own vehicle Kitchen Management Supervision of Staff: Recruiting, training, and supervising kitchen staff.Scheduling shifts and assigning duties.Conducting performance evaluations and providing constructive feedback.Operational Oversight: Overseeing daily kitchen operations to ensure smooth functioning.Ensuring compliance with health, safety, and sanitation standards.Coordinating with the front-of-house team to ensure efficient service. Menu Development Menu Planning: Designing and updating menus based on seasonal availability and customer preferences.Developing new recipes and ensuring variety in the menu offerings.Balancing menu items to ensure cost-effectiveness and profitability.Quality Control: Tasting and inspecting dishes to ensure they meet the restaurant's quality standards.Ensuring consistency in taste, presentation, and portion sizes. Financial Management Budgeting: Managing the kitchen budget, including food, labor, and overhead costs.Monitoring food costs and controlling wastage to maximize profitability.Inventory Management: Overseeing inventory of ingredients and kitchen supplies.Establishing relationships with suppliers and negotiating contracts.Ensuring timely and cost-effective procurement of high-quality ingredients. Culinary Innovation Recipe Development: Creating innovative dishes and signature recipes.Experimenting with new cooking techniques and ingredients.Staying Current: Keeping up-to-date with culinary trends and incorporating them into the menu.Attending culinary workshops, trade shows, and conferences. Customer Interaction Guest Satisfaction: Interacting with guests to receive feedback and ensure satisfaction.Addressing and resolving any customer complaints regarding food quality or service.Special Events: Planning and executing special events, banquets, and catering services.Customizing menus for events based on client preferences and dietary restrictions. Training and Development Staff Development: Providing ongoing training to kitchen staff on cooking techniques, food safety, and presentation.Encouraging professional development and skill enhancement among the team.Mentoring: Acting as a mentor to junior chefs and culinary interns.Fostering a positive and collaborative kitchen environment. Salary
R35 000 CTC
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