9 Feb 2023
Full-Time Executive Chef – Ekurhuleni
As head of the culinary department, the Executive Chef is in charge of overseeing all aspects of the kitchen’s food budget. The Executive Chef is also in charge of ensuring that the kitchen, food preparation rooms, food storage areas, and the service line are kept spotless and free of hazards. It is their job to hire and train kitchen personnel, as well as to supervise them. It is the responsibility of the Executive Chef to show in their performance that they adhere to set rules and procedures, demonstrating the required qualities of attendance and timeliness.
Job Title : Executive Chef
Location : Ekurhuleni, Ekurhuleni, South Africa
Salary : $ 26.45 per hour.
Company : VIP Country Club
Job Type : Full-Time
- Oversees the development and operation of an information system for tracking and recording food and supply costs and current inventory, monitoring spending in respect to budget objectives, forecasting future purchase and storage requirements, and assisting in budget planning and preparation.
- The Execution Framework has a direct impact on culinary output. Ensures that food is prepared, produced, presented, and served in a suitable manner. Supervises the kitchen staff to ensure the quality of the cuisine. An instructor who teaches kitchen and culinary staff. Setting forth what is required and how it is to be done Motivate the workforce. Set up daily meetings for your team. Be sure you keep track of all employee training, as well as opening and closing checklists for each shift. Multitasking and simplicity are essential.
- Responsible for the creation and improvement of the food product served to customers. Make modifications in response to the market and to visitors’ current and expected demands. Make suggestions for improvements to the food product. Utilize market research to create new items and menu innovations.
- Improve customer service by empowering personnel. Tell employees what they can and can’t do. Train your staff on how to address client demands.
- It is essential that food expenses, controls, and compliance are all taken care of. maintain stock levels by creating menus Set high expectations for the quality of the food and service you get.
- Offer daily menu food goods. Maintain Aramark’s food quality. Consistent menus, recipes, resources, and labor save waste. Supply chain, procurement, and approved vendors. Food Framework. Verify food requisitions and purchases. Good condition.
- Responsible for the department’s personnel selection, training, and development; planning, assigning, and directing work; performance appraisal; rewarding and disciplining employees; safety; addressing complaints and resolving problems; and overseeing departmental matters as they pertain to federal, state, and local employment and civil rights laws.
- Culinary and kitchen operations must meet occupational and environmental safety regulations. Adhere to all policies, regulations, and laws, including safety, health, and wage-and-hour.
- The importance of safety procedures should be emphasized to workers, procedure codes should be specified, and safety-related activities and procedures should be monitored.
- It is necessary to manage both profit and loss. There will be no additional costs incurred by the restaurant or kitchen. Forecasting is an effective tool for margin management. Control was exercised over the production of food.
- High school diploma or GED, six years of work experience in food and drink, cooking, or a related field, a 2-year degree in Culinary Arts, Hotel and Restaurant Management, or a related field from an accredited college or university; 4 years of work experience in food and drink, cooking, or a related field
- Having worked as an Executive Chef for two years Strong experience in the culinary arts and a track record of staying abreast of new culinary developments; Maintains the company’s highest standards while implementing its policies
- By employing Chef, marketing and promotional food dishes may be produced. Positivity is required, as well as membership in the hotel’s Leadership Committee.
- Excellent people skills and the ability to solve problems Supervising and teaching experience in a restaurant’s kitchen and service line. A great work ethic: on time, reliable, willing to work with others, and focused on the team.
- Managing team members proactively, a nutrition background, Pass drug and background tests