Executive Chef - Corporate Business Facilities - Gauteng region

Job Function:
Lead menu design, recipes, and costings for facilities and outlets, focusing on innovative, high-quality cuisine.

Oversee Central Kitchen operations, ensuring adherence to hygiene, safety, and food quality standards.

Stock & Financial Control:
Manage stock, wastage, and purchasing.

Collaborate with procurement to maintain accurate costing. Ensure costs align with budgets, focusing on efficient cost per pax for food.

Training & Team Management:
Train kitchen staff on hygiene and safety practices, ensuring compliance with grooming standards and certifications. Lead succession planning through effective mentoring.

Customer Satisfaction & Quality:
Ensure consistent preparation of high-quality food that meets appearance, flavor, and guest satisfaction standards. Stay updated on food trends and quality ingredients.

Compliance & Equipment Maintenance:
Ensure kitchen equipment is maintained per health regulations. Enforce proper food handling, storage, and temperature practices.

Communication & Planning:
Maintain clear communication with the Operations Executive, ensuring smooth planning and prompt issue resolution.

Qualifications and Experience:
Education: Grade 12, Tertiary Culinary Qualifications.

System & Recipe Knowledge: Proficient in computerized stock management and recipe costing.

Leadership: Experience leading Lounge Kitchen Teams and driving operational success.

Computer Skills: Proficient in Excel and Word.

Financial Knowledge: Expertise in menu costing and financial management.

Experience: 5+ years in Lounge or Hotel Kitchen Operations.

Travel: Willingness for extensive travel.

Attributes and Competencies:
Key Skills: Conceptualization, time management, and judgment.

Traits: Self-motivated, excellence-oriented, with strong listening and communication skills.