Food Safety jobs in South Africa

Job Responsibilities:

• Food Quality and Presentation: Ensuring high standards of food quality and presentation.
• Kitchen Efficiency and Productivity: Streamlining kitchen operations for maximum efficiency and productivity.
• Menu Development and Innovation: Regularly updating and innovating the menu offerings.
• Food Cost Control: Managing food costs effectively while maintaining quality.
• Health and Safety Compliance: Strict adherence to health and safety standards in the kitchen.
• Staff Training and Development: Providing ongoing training and development for kitchen staff.
• Waste Management: Implementing strategies to minimize food waste.
• Supplier Quality Management: Ensuring high-quality ingredients from reliable suppliers.
• Customer Feedback on Food: Monitoring and responding to customer feedback regarding meals.
• Weekly Stock Takes and Daily Counts: Conducting weekly stock takes and daily counts to monitor stock movement against sales.
• Food Safety and Cleanliness: Maintaining high standards of food safety and cleanliness in line with certification requirements.
• Adherence to Safety and Health Protocols: Ensuring all safety and health protocols are understood and followed.
• Proper Food Storage and Stock Management: Ensuring food is stored correctly to prevent spoilage.
• Recipe Consistency and Timing: Strict adherence to recipes for consistency and efficient timing in dish preparation.
• Quality Checks Before Dish Dispatch: Conducting quality checks on all dishes before they leave the kitchen.

Qualifications / Skills:

• Culinary arts degree, or equivalent professional qualification.
• Proven experience as an executive chef in a high-end or large-scale restaurant.
• Experience in a similar culinary style or cuisine as our restaurant.
• Strong leadership and team management skills.
• Expertise in menu development and culinary innovation.
• Knowledge of budget management and cost control.
• Proficiency in food safety and hygiene standards.
• Excellent communication and interpersonal skills.
• Ability to work flexibly and effectively manage time in a fast-paced environment.
• Minimum of 5 years of experience as an Executive Chef in a large hotel within the hospitality sector.
• Previous experience in a luxury or high-end hotel environment is highly desirable.
• Own transport and valid driving licence are beneficial.