The position of Executive Chef is a combination of creativity, passion, willingness to learn/teach, dedication, as well as being responsible for the production of all food, quality, good grasp of food costs (kitchen admin), maintenance of equipment, maintaining health and safety regulations and the management of all personnel in the kitchen.
The candidate must have 4+ years senior/executive chef experience in a fine-dining restaurant environment.
Must be able to coordinate and manage a busy kitchen operation.
The candidate must have a matric qualification (or equivalent), as well as a post matric qualification relating to the field.
Assure smooth operation by co-ordinating with all departments;
Be actively involved in the day to day preparations in order to lead by example;
Control food costs by maintaining accurate records of all food ingredients and limiting wastage;
Create new menus and seeing to their proper implementation;
Deal with other chefs/cooks, on a one to one basis, instructing and guiding them in their jobs;
Direct supervising of day to day operation within the restaurant if needed;
Ensure preparation, quality control, plating and presentation standards are maintained;
Ensure proper quality control from when the suppliers deliver to when the food reaches the customer;
Knowledge of Food Safety systems (HACCP).
Orient employees and provide training on job responsibilities;
Prioritise and assign work, and conduct performance reviews;
Recommend and implement procedural or production changes;
Strong planning skills and able to meet deadlines in a fast-paced environment.