Executive Group Head Chef- Cape Town at Faircape Group

Job Description
Faircape Restaurant and Catering, part of Faircape Life retirement villages, is located in 6 prime locations across the Western Cape providing meals to village residents and patients in the onsite healthcare centres. We are looking for an Executive Group Head Chef that will work across all 6 villages to lead the service in the kitchen.

If you are an energetic executive chef with a creative flair and want to work for a well established company, this is the ideal role for you!

Reporting to the Group Catering Manager. The successful incumbent will be overseeing the chefs in all the villages as well as their subordinates, ensuring that training is done, best practice is followed and ensuring that all recipes are meeting the standards set out. 
Responsible for the following: 
Meal Preparation and Presentation:

• Ensure meals are prepared correctly and according to company policies and procedures
• Relieve chefs in kitchens when needed
• Manage safety & hygiene procedures in the kitchens
• Monitor and manage equipment usage
• Create and manage meal specifications
• Develop and create menus and recipes
• Streamline production plans with chefs
• Identify any additional opportunities and discuss with line manager
• Meal standardisation management and reporting

Stock control:

• Create and manage specifications
• Enforce meal specification adherence
• Manage stock rotation system in kitchens
• Ensure that previous stock is used before using any new stock 
• Manage wastage control
• Support in managing stock variances
• Manage and train stock management procedures to kitchen staff
• Ensure that quality products are ordered 
• Kitchen smalls and non consumables stock control
• Supplier sourcing

Management:

• Manage all related standard operating procedures
• Regular meetings with management teams
• Regular meetings with chefs
• Report all anomalies to Group Catering Manager
• Maintenance procedures
• Manage chefs and the Kitchen teams
• Promote and motivate staff
• Ensure that the training tracker is up to date, as well that all staff have received the necessary training required
• Ensure that the Front of House feedback report is received
• Monitor weekly chef reports and support and guide chefs where necessary
• Compile the chef’s shift rosters and distribute to everyone

Health and Safety:

• Keeping high standards of food hygiene
• Ensure Good Manufacturing Practice and documentation is up to date and accurate
• Ensure kitchens are clean and that the hygienic is to the highest of standard
• Manage daily and weekly cleaning schedules and ensure it’s adhered to

Coffee Shop and Café fridge:

• Ensure that the quality of café meals is of the highest standard
• Ensure that baked goods are available and fresh daily
• Develop new menus and recipes for ongoing growth in line with trends and requirements

Qualifications:

• Chef's diploma / qualification from a registered tertiary education provider

Requirements and Experience: 

• Proven experience in hospitality and catering of at least 3 years
• Proven experience in management of kitchen staff 3-5 years
• Proven experience in menu standardisation
• Experiences with catering and  management at multiple sites advantageous
• Experience in food quality management
• Experience in writing and managing standard operating procedures
• Experience in cost and stock control in kitchen
• Experience in training & skill development

Skills and Knowledge:

• Strong knowledge of food handling procedures
• Strong knowledge of Good Manufacturing Practice
• Knowledge of various cooking and baking techniques and methods
• Knowledge of costings of menus
• Knowledge of excellent customer service principles
• Knowledge of menu design &  planning
• Knowledge of health and safety requirements in a kitchen
• Knowledge of various cooking techniques, methods & trends
• Good organisational skills and strong management skills
• Proven leadership skills
• Excellent communication skills
• Strong administration skills

Attributes: 

• Able to work as part of a team in a busy kitchen
• Ability to implement and manage procedures
• Excellent physical condition and stamina
• Ability to support and motivate the company’s chefs in operations
• Ability to train and uplift skills and standards in the group
• Menu writing and recipe development skills
• Ability to travel and relieve when needed
• Ability to Multitask essential

Specific Requirements:

• Clear health record
• Clear criminal record
• Clear credit record
• Contactable references 
• Valid driver’s licence 
• Own reliable transportation 
• Vaccinated against covid-19 or prepared to be vaccinated prior to commencing job

You will be required to work Monday - Friday, but at times be required to work according to a roster when needed and be flexible to accommodate the standby roster.
Salary from R 30 000 Cost to Company per month.