Talent Pool Executive Chef B&I

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profile Job Location:

Cape Town - South Africa

profile Monthly Salary: Not Disclosed
Posted on: 30+ days ago
Vacancies: 1 Vacancy

Job Summary

Duties & Responsibilities
  • All aspects of purchasing food preparation and presentation.
  • Menu design planning and implementation.
  • Ensure that all equipment/stock/uniforms under chefs control are managed and kept secure.
  • Sound understanding of food costing.
  • Prepared to assist in other units as 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 and 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 of Health and Safety standards on the complex.
  • Promote and ensure a safe working environment to guests and staff
  • Maintain all GMPs and QA documents and best practices.
  • Controls such as weekly stock takes/stock rotation /par stock levels to be maintained.
  • Portion control /Reduce Pilferage/Losses /Batch cooking system in place.
  • Ensure a consistent Food and Beverage COS are maintained and Improved.
  • Attend nominated Courses for personal development and growth.
  • Stay abreast with food trends.
  • Maintain a high standard of function presentation and skill.



Required Experience:

IC

Duties & ResponsibilitiesAll aspects of purchasing food preparation and presentation.Menu design planning and implementation.Ensure that all equipment/stock/uniforms under chefs control are managed and kept secure.Sound understanding of food costing.Prepared to assist in other units as required.Main...
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