Executive Chef

Key Duties:
Kitchen Management:Oversee all aspects of kitchen operations including menu planning, food preparation, and presentation.
Hygiene and Standards:Maintain and implement high standards of hygiene, cleanliness, and food safety in compliance with regulations.
Stock Control:Take control of stock takes, ordering, and inventory management to ensure efficient kitchen operations.
Staff Training:Train and develop kitchen staff, ensuring consistent quality and standards in food preparation and presentation.
Creativity and Innovation:Create innovative and appealing menus that reflect seasonal availability and guest preferences.
Event Management:Experience in running functions of up to 250 guests, ensuring seamless execution and customer satisfaction.
Cost Management:Experience in creating, costing, and maintaining recipes to achieve financial targets while maintaining high quality.

Requirements:
5-7 years of relevant experience in a formal restaurant or hotel environment, with a proven track record of culinary excellence.
Strong leadership and management skills, with the ability to inspire and mentor a team.
Creative flair with an eye for detail, demonstrating innovation in menu design and presentation.
Well-spoken and presented individual who can effectively communicate with guests and colleagues.
Strong administrative and organizational skills, capable of managing kitchen operations efficiently.
Grade 12 qualification required; formal cooking degree/diploma preferable.
Ability to work under pressure in a fast-paced environment while maintaining high standards.
Strong general knowledge of food and kitchen procedures, including health and safety regulations.