Executive Chef

Job Type : Full Time

Number of Applicants

:

000+

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Job Description - Executive Chef

SUMMARY:
Our client is looking for an experienced Executive Chef to join their firm. POSITION INFO:
Requirements

Kitchen Management

Supervision of Staff:
- Recruiting, training, and supervising kitchen staff.
- Scheduling shifts and assigning duties.
- Conducting performance evaluations and providing constructive feedback.
Operational Oversight:
- Overseeing daily kitchen operations to ensure smooth functioning.
- Ensuring compliance with health, safety, and sanitation standards.
- Coordinating with the front-of-house team to ensure efficient service.

Menu Development

Menu Planning:
- Designing and updating menus based on seasonal availability and customer preferences.
- Developing new recipes and ensuring variety in the menu offerings.
- Balancing menu items to ensure cost-effectiveness and profitability.
Quality Control:
- Tasting and inspecting dishes to ensure they meet the restaurant’s quality standards.
- Ensuring consistency in taste, presentation, and portion sizes.

Financial Management

Budgeting:
- Managing the kitchen budget, including food, labor, and overhead costs.
- Monitoring food costs and controlling wastage to maximize profitability.
Inventory Management:
- Overseeing inventory of ingredients and kitchen supplies.
- Establishing relationships with suppliers and negotiating contracts.
- Ensuring timely and cost-effective procurement of high-quality ingredients.

Culinary Innovation

Recipe Development:
- Creating innovative dishes and signature recipes.
- Experimenting with new cooking techniques and ingredients.
Staying Current:
- Keeping up-to-date with culinary trends and incorporating them into the menu.
- Attending culinary workshops, trade shows, and conferences.

Customer Interaction

Guest Satisfaction:
- Interacting with guests to receive feedback and ensure satisfaction.
- Addressing and resolving any customer complaints regarding food quality or service.
Special Events:
- Planning and executing special events, banquets, and catering services.
- Customizing menus for events based on client preferences and dietary restrictions.

Training and Development

Staff Development:
- Providing ongoing training to kitchen staff on cooking techniques, food safety, and presentation.
- Encouraging professional development and skill enhancement among the team.
Mentoring:
- Acting as a mentor to junior chefs and culinary interns.
- Fostering a positive and collaborative kitchen environment.

Salary R35 000 CTC

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