Job Responsibilities: Food Quality and Presentation: Ensuring high standards of food quality and presentation. Kitchen Efficiency and Productivity: Streamlining kitchen operations for maximum efficiency and productivity. Menu Development and Innovation : Regularly updating and innovating the menu offerings. Food Cost Control: Managing food costs effectively while maintaining quality. Health and Safety Compliance: Strict adherence to health and safety standards in the kitchen. Staff Training and Development: Providing ongoing training and development for kitchen staff. Waste Management: Implementing strategies to minimize food waste. Supplier Quality Management: Ensuring high-quality ingredients from reliable suppliers. Customer Feedback on Food: Monitoring and responding to customer feedback regarding meals. Weekly Stock Takes and Daily Counts: Conducting weekly stock takes and daily counts to monitor stock movement against sales. Food Safety and Cleanliness: Maintaining high standards of food safety and cleanliness in line with certification requirements. Adherence to Safety and Health Protocols: Ensuring all safety and health protocols are understood and followed. Proper Food Storage and Stock Management: Ensuring food is stored correctly to prevent Recipe Consistency and Timing: Strict adherence to recipes for consistency and efficient timing in dish preparation. Quality Checks Before Dish Dispatch : Conducting quality checks on all dishes before they leave the kitchen. Qualifications / Skills: Culinary arts degree, or equivalent professional qualification. Proven experience as an executive chef in a high-end or large-scale restaurant. Experience in a similar culinary style or cuisine as our restaurant. Strong leadership and team management skills. Expertise in menu development and culinary innovation. Knowledge of budget management and cost control Proficiency in food safety and hygiene standards. Excellent communication and interpersonal skills. Ability to work flexibly and effectively manage time in a fast-paced environment. Minimum of 5 years of experience as an Executive Chef in a large hotel within the hospitality sector. Previous experience in a luxury or high-end hotel environment is highly desirable. Own transport and valid driving license are beneficial. Salary - -R30K, negotiable
