Job Description

Job Summary
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Executive Chef required for an upmarket restaurant in Rosebank.
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The position will require someone who is exceptionally organized, must have menu planning & costing experience and be a hands on leader in the kitchen.
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Formal culinary qualifications + Matric
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Own accommodation in the area essential.
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Valid RSA ID
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Own transport essential
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Experienced in costing, staff management and IR processes
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Responsibilities:
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Menu Design
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: Create new and innovative dishes and menus.
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Recipe Development
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: Develop, experiment with, and refine recipes and dish presentations.
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Food Preparation
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: Oversee and participate in food preparation, from gathering ingredients to cooking.
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Supervise Staff
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: Manage and train kitchen staff, assigning tasks and ensuring they are performed correctly.
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Scheduling
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: Create duty rosters and manage staff scheduling.
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Communication
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: Foster a positive work environment and communicate effectively with all staff members.
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Inventory Management
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: Monitor stock levels, inspect incoming food, and manage food inventory to prevent waste.
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Ordering Supplies
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: Place timely orders for food and kitchen supplies from vendors and distributors.
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Budgeting
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: Control kitchen budgets and minimize food costs while maintaining quality.
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Food Quality
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: Ensure all dishes are of the highest quality in terms of taste, temperature, and freshness.
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Sanitation
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: Maintain strict health, hygiene, and safety standards throughout the kitchen area.
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Equipment Maintenance
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: Ensure kitchen equipment is clean, functional, and in good condition, ordering replacements as needed.
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