Executive Chef - Centurion at Tsebo Solution

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.
• Prepared to assist in other Fedics units as required
• Maintain complete contol of the kitchen at all times
• Spot prblems 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 & presentation reflecting traditional & 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 & manage HACCAP standard of complex /food sample management
• Ensure the compliance of Fedics to Health and Safety standards on the complex.
• Promote and ensure a safe working environment to guests and staff
• Maintain all Fedics GMP’s & QA documents & best practices
• Controls such as weekly stock takes/stock rotation /par 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 Fedics nominated Courses for personal development and growth
• Stay abreast with food trends
• Maintain a high standard of function presentation & 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 & Communication skills (verbal and written)
• Strong financial/business acumen & understanding of food cost and labour efficiencies
• Computer literate
• Organising and planning skills
• Team player that is production driven
• Knowledge sharing culture - able & willing to do hands on skills training at units
• Great Time-keeping & Excellent food skills
• Strong in functions
• Relationship building - network & 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 & management skills

Qualifications    

• Relevant tertiary qualification and/or equivalent in the food industry
• Minimum matric
• Minimum of 4 years’ management and professional cookery experience - Essential
• My Market and Menutec - Essential
• Must have reliable vehicle and driver’s license
• Training background
• Fine dining upmarket restaurant experience