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Executive Chef

Edge Executives

Johannesburg

On-site

ZAR 250,000 - 350,000

Full time

11 days ago

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Job summary

A leading company in the culinary industry seeks an experienced Sous Chef to lead their kitchen. Responsibilities include staff development, menu innovation, and maintaining hygiene standards, all contributing to exceptional culinary experiences. Candidates should demonstrate strong leadership, creativity, and a passion for food quality.

Qualifications

Experience in implementing culinary development programs.
Ability to manage food costs effectively.
Strong background in staff training and development.

Responsibilities

Oversee culinary operations while maintaining quality standards.
Develop and innovate menus based on seasonal trends.
Ensure high standards of sanitation and safety.

Skills

Staff Development

Culinary Skills

Cost Control

Creativity

Sanitation and Hygiene

Main Duties and Responsibilities

People

Staff Development

To implement and monitor the Sous Chef Development Program.
To develop and maintain relations with local/regional culinary schools.
To actively contribute to the Corporate Management development plan.
To identify employee development needs.
To ensure training and development for employees, taking inputs from DOFB & Learning Manager to utilize available resources.
To coach and counsel employees.
To build a strong team that works well together and supports each other.
To build a positive working environment.
To delegate work appropriately based on employees' abilities and interests.

Management

To recommend operating criteria in line with the Corporate Food and Beverage Standards Manual for each outlet.
To supervise ensuring Food and Beverage operations meet the operating criteria.
To maintain quality goals through observation, reports, guest comments, and industry reports.
To stay informed of regional, local, and national trends and incorporate them into operations.
To respond to internal audit reports and recommendations.
To adhere to personnel procedures such as hiring, transfers, promotions, and terminations.
To develop and motivate employees with high communication standards.

Product

Culinary

To monitor operations for consistency in food quality, preparation, presentation, and across outlets.
To taste food daily for quality and consistency, ensuring follow-up by the Sous Chef.
To interpret and incorporate current and new culinary trends into menus.
To create innovative menus for various functions catering to different needs.
To demonstrate and develop culinary techniques among staff.
To produce healthy, balanced food within budget constraints.
To seek cost-effective menu alternatives and take corrective actions to meet food cost targets.
To review menus for design, variety, and balance.
To collaborate with external chefs and consultants for special events.

Creative Skills

To innovate using various cooking methods, materials, displays, themes, and presentation styles.
To keep creative initiatives within budget.
To promote creativity and innovation to differentiate from competitors and motivate staff.
To contribute creative ideas to marketing and promotional activities.

Culinary Obsession

To continually improve products by sourcing and developing new items suited to the local market.
To implement new products across outlets and review their performance.

Sanitation / Hygiene / Safety

To ensure proper use and maintenance of equipment, liaising with engineering as needed.
To seek new equipment that enhances productivity and safety.
To uphold high standards of hygiene and sanitation, complying with all regulations and standards.
To ensure proper food storage and handling, and personal hygiene of staff.

Profit

Business Involvement

To balance financial control with Four Seasons' standards and values.
To respond to guest feedback and support management decisions.
To monitor financial performance and implement necessary changes.