National Executive Chef required
- Johannesburg, Gauteng
- Permanent
- Full-time
- Analysis of client scope.
- Proposition of menu.
- Recipes building.
- Part of the team generating costing.
- To assess project and resource requirements.
- Lead the presentation project (scope / timeline / budget).
- Part of the team doing the presentation.
- Closing the presentation process / adjust recipes / final costing.
- Menu recommendation in with client scope and current production optimisation.
- Review cycle documentation (specs / menu grid).
- Adjust products with supply chain based on availability and other elements Adjust yields.
- Carry out training of hot and cold kitchen to the team on critical elements of the Cycles.
- Sign off product specification for Procurement team especially on high cost and high yield items.
- Carry out quality checks as per schedule for client and internal.
- Conduct meal tastings as per schedule published and document the result to identify areas of challenge to follow up for improvement..
- Assist to put in place an effective Production plan.
- Assist to ensure that the Production Plan is operated on the principle of.
- To ensure that the Management and Supervisory team underneath you, adhere to the Production Plan.
- To ensure that the utmost care is taken during preparation of food, taking into account, taste, quality, garnishing, attention to detail and presentation.
- To ensure availability and full processes for Client presentations.
- To ensure that each department adheres to the daily box times.
- To ensure that the rosters are done quarterly in advance, further ensure accuracy of the rosters, taking into account the required heads per department.
- To effectively plan and organize production schedules.
- To oversee production processes.
- To be actively involved with the Procurement Department to ensure correct products are purchased and issued.
- To plan and organize the repair and routine maintenance of production equipment.
- Ensure that each kitchen under your control has the correct head count Requirement
- Ensure accurate rostering of staff in the different kitchen.
- Prepare and maintain production reports.
- You must have a significant input in food cost reduction and wastages.
- To ensure that all equipment and materials are not left in dangerous state.
- Any other reasonable task that may be required by management