Job Description

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