Executive Chef (In Search of South African Chef to be based at Newrest Nigeria)

Newrest Group; Johannesburg; On-site; ZAR 200 000 - 300 000; Full time

Job summary

A catering company based in Johannesburg is looking for a culinary manager responsible for developing menus and ensuring quality control of food preparation. The role includes leading the menu presentation process and working closely with production managers to maintain high standards. Ideal candidates should have experience in culinary excellence and training kitchen staff.

Qualifications

• Experience in menu development and recipe creation.
• Strong understanding of quality control processes in a culinary setting.
• Ability to manage client relationships and address complaints.

Responsibilities

• Develop menus and recipes, ensuring adherence to client requests.
• Lead the menu presentation process and conduct quality checks.
• Adjust products and train kitchen staff on operational changes.

Job description

Commercial activities:

• Develop menu and recipes forpresentation through the completion of the initial grids for proposal.
• Providing menus recommendations inline with clients or commercial requests when needed while always consideringthe current production plan for optimisation.
• Create recipes and check thecorrect deployment into Winrest system.
• Review of new recipes priorcosting into Winrest system by the costing team.
• In charge of the clients’ foodsampling process with the support of the Units Executive Chefs based oncommercial requirements.
• Address gustative complaints withthe support of the Units Executive Chefs (meat over cooked, missing or wrongitem, etc...).
• Lead the menu presentation process

Cycle change preparation:

• Review cycle change specifications(datasheet or menu grid when the latter not available).
• Attend the cycle change meetingwhile having received the grids min 2 weeks prior that meeting.
• Adjust products with supply chainbased on availability and other elements.
• Carry out training of hot and coldkitchen to the team on critical elements of the cycles and dry run whenrequire.

Quality control and culinaryexcellence:

• Carry out quality checks as perChef table process as well as internally through the tasting station. Addressand correct any deviation observed.
• Develop any other additionalcontrol method to ensure the high quality of the meals.
• Represent the culinary lead interms of taste, platting and specification compliance.
• Check constantly the recipescompliance in Winrest (correct ingredient used, correct pictures…) and contactthe Costing Manager for correction when needed.

Procurement related:

• Address any quality/specificationwith the National purchasing manager.
• Sign off product specification forthe Procurement team, especially on high cost and high yield items.

General:

• Support other countries withinNewrest network when require.
• Work closely with ProductionManagers in implementing and maintaining a Production Plan, completingprojects, training the team of the hot and cold kitchens, etc…
• Ensure that the utmost care istaken during preparation of food, considering, taste, quality, garnishing,attention to detail and presentation.
• Work closely with the TrainingOfficer to determine the training needs of the staff.
• Develop training material andconduct on the job training.
• Have a significant input in foodcost reduction and wastages.
• Support actively food auditspreparation and completion.
• Participate to the cooks’ skillsassessment prior recruitment.