Executive chef

Cape Town, Western Cape

R 300000 ZA Per annum

Role: Executive Chef Reporting to: Catering Manager Business Area: Cape Town Employment Contract: Linked to commercial contract The Main Purpose of the job The Executive Chef is responsible for planning and directing food preparation in kitchens in collaboration with the Sous Chefs and Team. This involves a large degree of managing other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice. Proactive Management is the Key. The skills that the individual perform includes a range of duties including planning menus, training new staff, and recording inventory. Education and Experience required: Matric qualification is preferable. Professional Cookery5-10 years of proven experience as Executive Chef Desirable overseeing more than one outlet Staff Compliment of over 50 to 100 employees Other requirements: Own Car and Drivers Licence would be advantageous Knowledge, Skills and Competencies: Knowledge of the catering environment ranging from fine dining to restaurant dining Knowledge of South African and industry-specific law Strong financial acumen, proven budgetary and food control practices Knowledge of Health, Safety and Environment processes and procedure Key areas of responsibility: Management of Food Preparation and Presentation: Directing food preparation in collaboration with the team and management. Taking responsibility for more technical elements of cuisine. Provides quality plates and meals, including in both design and taste. Responsible for the smooth running of both kitchen departments. Developing unique and appropriate menus with new or existing creations ensuring a variety and quality of the servings Timeous production of quality food at an optimal cost under hygienic conditions Assisting and directing kitchen staff in meal preparation, creation, plating, and delivery Ensuring proper portion control is always managed. Supervising all food preparation daily Management of Kitchen: Leadership of the Kitchens Managing the kitchen staff, schedule management, and handling disciplinary and HR issues. Being the voice of the kitchen when communicating with servers Maintaining the kitchen and all surrounding areas in conditions that meet the company standards and health regulations Ensure kitchen equipment is maintained and functioning at all times Ensure staff have required utensils Ensure all kitchen staff is wearing the correct uniform at all times Inventory and Costing Management: Identify ways to reduce spoilage/waste of infrequently used items. Assists with menu planning, inventory, and management of supplies. Monitoring inventory and only purchasing supplies and food from approved suppliers together with the office administrator and head chef Ensure stock levels are sufficient and new stock is ordered timeously following company procedure and providing relevant reports thereof. Daily Tiebacks conducted and signed off. Must have Knowledge and understanding of Budget Management Leadership: Have Leadership skills that will allow operations to run in case of absence. Ensure respectful communications with customers and suppliers when handling queries. Ensure good relationships and teamwork is maintained with staff and aid resolve queries. Ensure good relationships exist with suppliers, customers, intercompany departments, and related parties. The Head Chef leads a team of chefs in cooking and preparing meals, including checking food quality and overseeing cooking techniques Human Capital Management: Conduct bi-annual performance reviews with staff members under your supervision Ensure staff morale is maintained and improved over time Identify, support, and raise staff training needs Execute staff disciplinary processes as per Company policy Determine required staff complement per shift to meet the demands of the business together with the admin department. Occupational Health and Safety: Responsible to enforce the Company’s OH&S policies and procedures daily. Experience in the ISO22000 management of a Kitchen Ensure staff is trained in all OH&S aspects and adheres to the requirements. Identify risk areas to ensure all OH&S regulations are adhered to Completing food hygiene documents to comply with the law and writing environmental health reports when necessary. Empact Group is committed to Employment Equity in line with legislation and will give first preference to candidates as per Equity requirements. By applying for a role within Empact Group (Proprietary) Limited, all Personal Information that you provide to the Company will be held and/ or stored securely for the purpose of recruitment. Your Personal Information will be stored electronically in a database. Where appropriate, some information may be retained in hard copy. In either event, storage will be secure and audited regularly regarding the safety and security of the information in accordance with the Protection of Personal Information Act, 4 of 2013 (“POPI”). Please consider your application unsuccessful should you not receive communication within 2 weeks from the closing date. Kindly note that your CV will be entered as a Talent Pool and that we may contact you for future opportunities.

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