Project Manager (Healthcare)

The main purpose of the role: The Executive Chef is responsible for overseeing, planning, and managing food preparation in the commercial kitchen(s).

They are the key leaders of the operations.

The skills required include a range of duties such as planning menus, training new staff, and recording inventory.

The Executive Chef is responsible for planning and directing food preparation in collaboration with the Sous Chefs and team.

This involves managing kitchen staff, addressing problems promptly, and maintaining high standards.

Proactive management is key.

Minimum education and work experience: Matric qualification preferred; 5-10 years proven experience as an Executive Chef; desirable experience overseeing multiple outlets; degree or diploma in Culinary Science or related field; staff complement of over 50 employees; own car and driver's license essential.

Key Performance Areas:

1. Management of Food Preparation and Presentation: Collaborate with the team and management to plan and execute menus, ensure quality and timely delivery, maintain hygiene standards, and manage costs.
2. Kitchen Leadership: Manage staff schedules, handle HR issues, communicate with servers, and maintain equipment and supplies.
3. Inventory and Costing Management: Reduce spoilage and waste, manage stock levels, and monitor inventory with relevant reports.
4. Budget Management: Understand and apply budget principles.
5. Leadership: Ensure smooth operations, maintain good relationships with staff, suppliers, and customers, and lead by example.
6. Human Capital Management: Conduct staff reviews, support training, manage disciplinary actions, and determine staffing needs.
7. Occupational Health and Safety: Enforce OH&S policies, train staff, and ensure compliance with health regulations, including ISO standards.

Reporting Structure: The role has a matrix reporting structure to the Project Manager, Regional Manager, and General Manager.