Executive Chef

Tsebo Group

271 reviews

Johannesburg, Gauteng

Job

Company

About Us

We are currently looking for an Executive Chef to overseer all activity in the kitchen, train personnel, payment, overseer products purchasing and manage culinary budget. As the leading integrated facilities solutions provider in Africa and the Middle East, operating in over 28 countries, with over 40 000 employees, the Tsebo Solutions Group enables businesses to optimise their efficiency and productivity, and become more successful. We take responsibility of our customers’ non-core activities outside of their expertise, empowering them to focus on their core business. Our local expertise, global standards and innovative cross-divisional solutions, such as catering, cleaning, facility management and security, give us the edge to optimise our customers non-core operations, allowing them to enjoy reduced cost, risk and complexity.

Duties & Responsibilities

• To ensure that all menus are constantly updated, paying special attention to seasonal availability. • To ensure that all staff are constantly trained to effect good portion control and pleasing presentation of dishes. • To ensure that sufficient stocks of all materials are being kept and stored under the correct conditions. • To ensure that all statutory hygiene requirements are diligently followed; 85% QPro. • To ensure that all documents are passed to management immediately for processing. • To constantly update your knowledge and skills for the good of the establishment. • To assist with regular stocktakes as and when required. • Maintenance of all control systems / programmes • Assist in all aspects of purchasing, food preparation & presentation • Menu design, planning & implementation • Conducting relevant stock takes • Maintaining 5 star service standards as set by the company and its client • Managing and improving staff productivity • Manage a team of kitchen staff • Ensuring that quarterly appraisals are conducted on all employees and submitted to Human Resources. • Effective management of Employment Relations within the work place. • Conducting weekly departmental assessments & needs analyses. • Maintain all service standard scores audited by the Mystery guest between 92% and 100%. • Keeping an update of market trends and reacting on these effectively and efficiently. • Dealing with guest problems and other F&B related issues.

Skills and Competencies

Skills: • Interpersonal & Communication skills (verbal and written) • Computer literate • Organising and planning skills • Knowledge sharing culture - able & willing to do hands on skills training at units • Great Time-keeping & Excellent food skills • Strong client and customer service skills (customer centric) • Disciplinary procedures knowledge / Basic HR & IR Competencies: • Ability to produce high volume of work in a timely manner which is accurate, complete and of high quality • Strong financial/business acumen & understanding of food cost and labour efficiencies

Qualifications

• Minimum Matric/Grade 12 • Relevant tertiary qualification and/or equivalent in the food industry • 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 • Fine dining upmarket restaurant experience