Functions Chef - Corporate

Tsebo Solutions Group; Wes-Kaap; On-site; ZAR 400,000 - 500,000; Full time

Job summary

A catering solutions provider in South Africa is seeking a Culinary Manager. The role involves overseeing food preparation, quality assurance, and culinary training. Candidates should have a relevant qualification, a minimum of 2 years of experience, and strong culinary skills. This position requires excellent communication and problem-solving abilities.

Qualifications

• Must have a minimum of 2 years of experience in kitchen preparation and cooking.
• Strong judgement and problem-solving skills required.
• Excellent communication skills needed.

Responsibilities

• Analyse recipes and assign prices to menu items.
• Check the quality of raw and cooked food products.
• Plan and develop recipes and menus.
• Demonstrate cooking techniques to staff.
• Monitor sanitation practices.

Skills

Communication

Judgement and problem solving

People skills

Interpersonal skills

Flexibility with hours

Attention to detail

Client service orientation

Business management principles

Computer literacy

Culinary skills

Education

Relevant tertiary qualification and Associate Culinary Degree

Job description

Duties & Responsibilities

• Analyse recipes to assign prices to menu items, based on food and overhead costs.
• Check the quality of raw and cooked food products to ensure that standards are met.
• Check the quantity and quality of received products.
• Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
• Demonstrate new cooking techniques and equipment to staff.
• Determine how food should be presented, and create decorative food displays.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Plan, direct, and supervise the food preparation and cooking activities of multiple units
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• May be required to assist with any other duties that may be outside scope of responsibility
• Hands on involvement with the focus of improving the cooking and overall standards of meals served
• Ability to carry out on the job training with chefs and cooks for the unit
• Introduction of new trends in the industry that will uplift the standards and reduce cost of sales without affecting quality
  
  

Skills and Competencies

• Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
• Strong judgement and problem solving skills
• Excellent people skills
• Strong interpersonal and communicative skills (verbal and written)
• Flexibility with regards to working hours
• Attention to detail
• Client service orientated
• Business management principles
• Fully computer literate
• Excellent food/Chef skills and background
  
  

Qualifications

• Relevant tertiary qualification and Associate Culinary Degree / or recognized in service training.
• A minimum of 2 years of experience in kitchen preparation and cooking.