Executive Chef

Capsicum Culinary Studio; Polokwane; On-site; ZAR 600,000 - 900,000; Full time

Job summary

Tsebo Solutions Group is seeking an Executive Chef to lead the kitchen operations and deliver an exceptional culinary experience in a high-volume environment.

The role requires strong leadership, significant management and cookery experience, and a collaborative, process-driven approach to menus and cost control.

Qualifications

• Relevant tertiary qualification and/or equivalent in the food industry.
• Minimum matric.
• Minimum of 4 years’ management and professional cookery experience - Essential.
• My Market and Tsebo Retail - Essential.
• Must have reliable vehicle and driver’s license.
• Training background.
• Must have experience in functions.

Responsibilities

• All aspects of purchasing, food preparation & presentation.
• Menu design, planning & implementation.
• Ensure equipment/stock/uniforms under chef’s control are managed and secure.
• Sound understanding of food costing.
• Assist in other units when required.
• Maintain complete control of the kitchen at all times.
• Spot problems and resolve them quickly and efficiently.
• Maximise productivity of the kitchen staff and manage a team.
• Ensure quality culinary dishes are served on schedule; approve all prepared food items.
• Produce menus with flair for upmarket customer needs and VIP functions.
• Maintain high levels of food quality and presentation.
• Monitor and manage cost-effective production and hygiene standards; 90% external audit.
• Maintain HACCP standards and health & safety compliance.
• Promote a safe working environment for guests and staff.
• Maintain GMPs; QA documents and best practices.
• Stock control: weekly stock takes and batch control.
• Portion control and loss reduction; batch cooking system.
• Ensure COS are maintained and improved.
• Attend courses for personal development and growth.
• Stay abreast with food trends.
• Maintain function presentation and skill.

Skills

Leadership

High volume cooking

Interpersonal skills

Food cost awareness

Computers / digital literacy

Planning & organising

Team leadership

Training skills

Time management

Customer service

HR / IR knowledge

Attention to detail

Education

Matric

Tertiary qualification in food industry

4+ years management & professional cookery

Training background

Tools

My Market

Tsebo Retail

Job description

An Executive Chef is responsible for the overall management and operation of a professional kitchen. They oversee food preparation, kitchen staff, menu development, food quality, budgets, and compliance with health and safety standards.

About Us Fedics is recruiting for an Executive Chef to join our team. The successful candidate will be responsible for executing the culinary experience and to oversee and direct all aspects of the kitchen operations. The ideal candidate will be a progressive, on trend individual with exceptional leadership and people skills, and have a collaborative approach to their management style.

As a leading African Integrated Workplace Management Solutions Provider, Tsebo Solutions Group offers clients reduced costs, risk and complexities together with increased quality, efficiency and productivity. We specialise in Catering, Facilities Management, Cleaning and Hygiene, Pest Control, Protection, Energy, Procurement, Workspace Design, Engineering, Remote Camps, and more. Developing our people – the heart of Tsebo – is the foundation of our purpose. The result is a knowledgeable workforce that is in touch with every nuance of our clients’ needs.

Duties & Responsibilities

• All aspects of purchasing, food preparation & presentation
• Menu design, planning & implementation
• Ensure that all equipment/stock/uniforms under chef’s control are managed and kept secure
• Sound understanding of food costing.
• Prepared to assist in other units when required
• Maintain complete control of the kitchen at all times
• Spot problems and resolve them quickly and efficiently
• Charged with maximizing the productivity of the kitchen staff, as well as managing a team of kitchen staff
• Ensure that quality culinary dishes are served on schedule; the approving of all prepared food items that leave his or her kitchen
• Produce menus which demonstrate flair, imagination and an upmarket awareness that meets customer needs and VIP function preferences.
• High levels of food quality and presentation reflecting traditional and modern cuisine
• Monitor and manage a cost effective production process reflecting best practices
• Monitor and manage hygiene standard and status in all kitchens - 90 % external audit
• Maintain and manage HACCAP standard of complex /food sample management
• Ensure the compliance to Health and Safety standards on the complex.
• Promote and ensure a safe working environment to guests and staff
• Maintain all GMP’s; QA documents and best practices
• Controls such as weekly stock takes/stock rotation /per stock levels to be maintained
• Portion control /Reduce Pilferage/Losses /Batch cooking system in place
• Ensure a consistent Food and Beverage COS are maintained & Improved
• Attend nominated courses for personal development and growth
• Stay abreast with food trends
• Maintain a high standard of function presentation and skill

Skills and Competencies

• Demonstrate leadership, innovation & commitment
• Ability to produce high volume of work in a timely manner which is accurate, complete and of high quality
• Interpersonal and communication skills (verbal and written)
• Strong financial/business acumen and understanding of food cost and labour efficiencies
• Computer literate
• Organising and planning skills
• Team player that is production driven
• Knowledge sharing culture - able and willing to do hands on skills training at units
• Great Time-keeping and excellent food skills
• Strong in functions
• Relationship building - network and keep a good line of communication open with clients
• Strong client and customer service skills (customer centric)
• Disciplinary procedures knowledge / Basic HR & IR
• Attention to detail with general admin and management skills

Qualifications

• Relevant tertiary qualification and/or equivalent in the food industry
• Minimum matric
• Minimum of 4 years’ management and professional cookery experience - Essential
• My Market and Tsebo Retail - Essential
• Must have reliable vehicle and driver’s license
• Training background
• Must have experience in functions