Executive Chef - Pretoria at Council for Scientific and Industrial Research (CSIR)

About the job:

The CSIR has a vacancy for Conferencing & Accommodation (C&A) Executive Chef in the Conferencing & Accommodation Portfolio. The incumbent will be responsible for managing and coordinating all activities of the C&A kitchen operations and culinary activities to ensure that the CSIR International Convention Centre (ICC) & Newton’s restaurant delivers culinary products and services of a competitive 5-star standard in a cost-effective manner.  This position is based in Pretoria.

Key responsibilities:

• Remain aware of industry developments and trends and incorporate into product planning and development and be responsible for the strategic vision of food products;
• Plan and implement standard contemporary menus and other culinary offerings in order to ensure that the culinary products of the C&A Group provide it with a competitive edge and enhance the reputation of the CSIR ICC & Newton’s;
• Meet with clients and plan ad hoc bespoke menus for their events in consultation with them;
• Monitor customer satisfaction and take action where necessary;
• Manage and direct all food preparation and presentation activities of the CSIR ICC kitchen department and compile standard operating procedures, forms and templates for the department
• Manage the food purchasing function according to Supply Chain Management (SCM) standards to ensure the proactive appointment of suppliers of quality goods and equipment for the kitchen department and compile standard operating procedures, forms and templates to support this;
• Ensure that the culinary offering of the CSIR ICC & Newton’s is conveyed visually and verbally to clients during their events in a manner which enhances and compliments the reputation of the CSIR ICC & Newton’s and its competitiveness;
• Ensure food safety and hygiene practices for the storage, production and service of food in the CSIR ICC and Newton’s to ensure that identified standards and certifications are maintained;
• Plan, prepare and control operational and capital budgets for the kitchen department;
• Ensure that food cost targets are achieved without compromising on quality;
• Responsible for the control and reporting on consumable and capital equipment stock;
• Management reporting as and when required;
• Recruitment, supervision and performance management of kitchen and purchasing staff;
• Identify training needs of department and contribute to training plan and ensure that on the job training takes place as and when needed;
• Source and contract with service providers of seasonal temporary staff according to SCM guidelines.  Identify the seasonal requirements for additional staff and ensure that the kitchen department is suitably resourced to provide the desired level of service;
• Perform duties and take responsibility for Safety, Health, Environment and Quality(SHEQ) matters within department and embed a culture of SHE awareness and compliance amongst staff.

Qualifications, skills and experience:

• Grade 12 and one years’ Cookery or Chef diploma and/or recognised professional qualification from a reputable institution or hotel school with at least five years’ experience as an Executive Chef or Executive Sous Chef in a four- or five-star environment;
• Group catering experience;
• A la carte food production experience;
• Experience in managing a kitchen brigade;
• Budget and food costing experience;
• Proven ability to identify and keep up with cooking trends and best practices;
• Computer literacy and proficiency in working with spreadsheets;
• Business acumen skills;
• Attention to detail skills;
• Excellence and quality orientation skills;
• Customer service orientation skills;
• Resilience, perseverance and stress management skills;

All international qualifications require an evaluation report / certificate issued by the South African Qualifications Authority (SAQA).

Closing date:   25 February 2024