Empact Group
Job Details
Division
Empact Group Food Solutions
Minimum experience
Mid-Senior
Company primary industry
Food and Beverages
Job functional area
Other
Contract term
Contract Term
Job Description
Role: Executive ChefReporting to: Catering ManagerBusiness Area: Cape TownEmployment 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 ChefDesirable overseeing more than one outletStaff Compliment of over 50 to 100 employeesHospitality in Healthcare experience required 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 diningKnowledge of South African and industry-specific lawStrong financial acumen, proven budgetary and food control practicesKnowledge 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 servingsTimeous production of quality food at an optimal cost under hygienic conditionsAssisting and directing kitchen staff in meal preparation, creation, plating, and deliveryEnsuring proper portion control is always managed.Supervising all food preparation daily Management of Kitchen:Leadership of the KitchensManaging the kitchen staff, schedule management, and handling disciplinary and HR issues.Being the voice of the kitchen when communicating with serversMaintaining the kitchen and all surrounding areas in conditions that meet the company standards and health regulationsEnsure kitchen equipment is maintained and functioning at all timesEnsure staff have required utensilsEnsure 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 chefEnsure 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 supervisionEnsure staff morale is maintained and improved over timeIdentify, support, and raise staff training needsExecute staff disciplinary processes as per Company policyDetermine 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 KitchenEnsure staff is trained in all OH&S aspects and adheres to the requirements.Identify risk areas to ensure all OH&S regulations are adhered toCompleting 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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