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.
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