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Executive Chef

Edge Executive Search Group

Johannesburg

On-site

ZAR 300,000 - 500,000

Full time

23 days ago

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Job summary

A leading company in the culinary sector is seeking a Culinary Manager to oversee staff development, ensure food quality, and control costs. The ideal candidate will have strong leadership skills, creativity in menu design, and a commitment to maintaining high sanitation standards.

Qualifications

Experience in culinary management and staff development.
Strong knowledge of food quality and sanitation standards.
Ability to innovate and create menus.

Responsibilities

Implement and monitor the Sous Chef Development Program.
Ensure training and development for employees.
Control costs related to payroll and food.

Skills

Team Building

Creativity

Cost Control

Food Quality Management

Sanitation Standards

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 ensure training and development for employees.
Take inputs from DOFB & Learning Manager for making use of the 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 compliance 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 by monitoring: personal observation, managers' reports, guest comments via Medallia, Dine plan, Glitch system, LQA, Coyle, and Forbes reports.
To stay informed of regional, local, and national trends by reading periodicals, conducting competitive shopping, following social media, and developing menu ideas.
To respond effectively to internal audit reports and recommendations.
To develop and motivate employees, maintaining high communication levels.

Product Culinary

To monitor operations for consistency in food quality, preparation, presentation, and overall quality across outlets.
To work with Purchasing to find the best market and seasonal products.
To ensure necessary equipment is in good working order.
To develop foundations like food pickup charts and recipes for all menus.
To maintain consistency in food products during all meal periods and taste food daily for quality and consistency.
To interpret current and new culinary trends and incorporate them into menus, supported by menu engineering reports.
To create innovative menus for banquets catering to various needs.
To produce healthy, nutritionally balanced food within budget restraints.
To seek alternatives to high-cost menu items to ensure value and profitability.
To review daily menus for design, wording, variety, and balance.

Creative Skills

To innovate using various cooking methods, materials, displays, themes, and presentation styles within budget.
To promote creativity and innovation to differentiate from competitors, motivate staff, and encourage up-selling.
To contribute creative ideas to the F&B marketing calendar aligned with hotel goals.

Culinary Obsession

To continually improve products, source new items, and implement them across outlets.
To review operational learnings and contribute to post-mortem discussions for key business periods.

Sanitation / Hygiene / Safety

To be knowledgeable in equipment use and maintenance, liaising with engineering for concerns.
To seek new equipment that enhances productivity and safety.
To ensure hygiene and sanitation standards comply with regulations and company policies, including regular audits.

Profit Business Involvement

To balance financial control with Four Seasons' standards and values.
To analyze and respond to guest feedback and support planning decisions.
To be aware of financial performance and implement necessary changes.