Executive Chef - Healthwise

• All aspects of purchasing, food preparation & presentation

• Menu design, planning & implementation

• Ensure that all equipment/stock/uniforms under chef’s control are managed and kept secure

• Sound understanding of food costing.

• Prepared to assist in other units when required

• Maintain complete control of the kitchen at all times

• Spot problems and resolve them quickly and efficiently

• Charged with maximizing the productivity of the kitchen staff, as well as managing a team of kitchen staff

• Ensure that quality culinary dishes are served on schedule; the approving of all prepared food items that leave his or her kitchen

• Produce menus which demonstrate flair, imagination and an upmarket awareness that meets customer needs and VIP function preferences.

• High levels of food quality and presentation reflecting traditional and modern cuisine

• Monitor and manage a cost effective production process reflecting best practices

• Monitor and manage hygiene standard and status in all kitchens - 90 % external audit

• Maintain and manage HACCAP standard of complex /food sample management

• Ensure the compliance to Health and Safety standards on the complex.

• Promote and ensure a safe working environment to guests and staff

• Maintain all GMP’s; QA documents and best practices

• Controls such as weekly stock takes/stock rotation /per stock levels to be maintained

• Portion control /Reduce Pilferage/Losses /Batch cooking system in place

• Ensure a consistent Food and Beverage COS are maintained & Improved

• Attend nominated courses for personal development and growth

• Stay abreast with food trends

• Maintain a high standard of function presentation and skill

• Demonstrate leadership, innovation & commitment

• Ability to produce high volume of work in a timely manner which is accurate, complete and of high quality

• Interpersonal and communication skills (verbal and written)

• Strong financial/business acumen and understanding of food cost and labour efficiencies

• Computer literate

• Organising and planning skills

• Team player that is production driven

• Knowledge sharing culture - able and willing to do hands on skills training at units

• Great Time-keeping and excellent food skills

• Strong in functions

• Relationship building - network and keep a good line of communication open with clients

• Strong client and customer service skills (customer centric)

• Disciplinary procedures knowledge / Basic HR & IR

• Attention to detail with general admin and management skills

• Relevant tertiary qualification and/or equivalent in the food industry

• Minimum matric

• Minimum of 4 years’ management and professional cookery experience - Essential

• My Market and Menutec - Essential

• Must have reliable vehicle and driver’s license

• Training background

• Must have experience in functions

Tsebo Solutions Group