Duties & Responsibilities
All aspects of purchasing, food preparation & presentation
Menu design, planning & implementation
Ensure that all equipment/stock/uniforms under chef's control are managed and kept secure
Sound understanding of food costing.
Maintain complete control of the kitchen at all times
Spot problems and resolve them quickly and efficiently
Charged with maximizing the productivity of the kitchen staff, as well as managing a team of kitchen staff
Ensure that quality culinary dishes are served on schedule; the approving of all prepared food items that leave his or her kitchen
Produce menus which demonstrate flair, imagination and an upmarket awareness that meets customer needs and VIP function preferences.
High levels of food quality and presentation reflecting traditional and modern cuisine
Monitor and manage a cost effective production process reflecting best practices
Monitor and manage hygiene standard and status in all kitchens - 90 % external audit
Maintain and manage HACCAP standard of complex /food sample management
Ensure the compliance of Tsebo Site Solutions to Health and Safety standards on the complex.
Promote and ensure a safe working environment to guests and staff
Maintain all Tsebo Site Solutions GMP's; QA documents and best practices
Controls such as weekly stock takes/stock rotation /per stock levels to be maintained
Portion control /Reduce Pilferage/Losses /Batch cooking system in place
Ensure a consistent Food and Beverage COS are maintained & Improved
Attend Tsebo Site Solutions nominated Courses for personal development and growth
Stay abreast with food trends
Maintain a high standard of function presentation and skill
Skills and Competencies
Demonstrate leadership, innovation & commitment
Ability to produce high volume of work in a timely manner which is accurate, complete and of high quality
Interpersonal and communication skills (verbal and written)
Strong financial/business acumen and understanding of food cost and labour efficiencies
Computer literate
Organising and planning skills
Team player that is production driven
Knowledge sharing culture - able and willing to do hands on skills training at units
Great Time-keeping and excellent food skills
Strong in functions
Relationship building - network and keep a good line of communication open with clients
Strong client and customer service skills (customer centric)
Disciplinary procedures knowledge / Basic HR & IR
Attention to detail with general admin and management skills
My Market and Menutec - Essential
Must have reliable vehicle and driver's license
Training background
Fine dining upmarket and casual dinning restaurant experience
Food and Beverage Management experience ( Advantageous )
Must be willing to relocate to a remote area
Qualifications
Relevant tertiary qualification and/or equivalent in the food industry
Minimum matric
Minimum of 4 years' management and professional cookery experience - Essential
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