Executive Chef



Job Title:

Executive Chef

Job Level:


Job Type:


Job Location (Province):

Eastern Cape

City/ Town:

East London


Undisclosed basic salary

Salary Frequency:

Per Month

Salary Form:

Salary To:


Food & Beverage; Cuisine

Job Details

Job Description:

Directly responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen as well as for consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavour.
Chef diploma/National Diploma in food & beverage management preferred
Minimum 5 years’ experience
Experience in stock control & menu planning
Knowledge of food preparation & hygiene
Sound communication & interpersonal skills Ability to prioritise
Strong attention to detail
Duties and Responsibilities:
Train, develop and motivate supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
Teach preparation according to well defined pre-existing recipes as well as develop and test new recipes for the menus
Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
Should be able to provide direction for all day-to-day operations in the kitchen.
Understand employee positions well enough to perform duties in employees’ absence or determine appropriate replacement to fill gaps.
Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
Utilizes interpersonal and communication skills to lead, influence, and drive the kitchen staff
Should advocate sound financial/business decision making, demonstrates honesty, integrity and leads by example
Provides and supports service behaviours that are above and beyond for customer satisfaction and retention
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback and individual coaching when needed
Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives
Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met
Actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation
Determines how food should be presented and create decorative food displays
Recognizes superior quality products, presentations and flavour
Ensures compliance with food handling and sanitation standards
Follows proper handling and right temperature of all food products
Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.
Responsible for the acquisition of needed goods and services.
Ensure all products are prepared in a consistent manner and meets the quality standards.
Ensure proper grooming and hygiene standards for all kitchen staffs.
Ensures all kitchen employees maintain required food handling and sanitation certifications.
Ensure proper purchasing, receiving and food storage standards in the kitchen.
Interacts with guests to obtain feedback on food quality, presentation and service levels.
Actively responds to and handles guest problems and complaints.
Maintain quality levels of receiving, storage, production, and presentation of food.
Ensure sufficient staffing levels are scheduled to accommodate business demands.
Follows and enforces all applicable safety procedures specified for kitchen and food servers.
Discuss daily food cost reports with key kitchen and F&B team members.
Review weekly and monthly schedules to meet forecast and budget.
Identifies the developmental needs of kitchen staff and provide coaching, mentoring, and helping them to improve their knowledge or skills.
Trains kitchen team on the fundamentals of good cooking and excellent plate presentations. Also interview and hire new applicants for kitchen.
Frequently review finished products for quality and presentation before the orders are send to guest.
Able to perform additional duties as requested by management as and when required.
Ensures disciplinary procedures and documentation are completed according to operational Standard and Management Policy.
Oversee and manage stock on the system. This would include inputting and processing stock takes.
Sourcing goods and services that adhere to the procurement policy and BBBEE requirements of the establishment.
Loading and updating recipes onto the system, including all relevant data pertaining to pricing and menu options.
To perform any other reasonable task as requested by management.
To assist HR in putting together the training programs and protocols for the F&B staff as well as facilitate and implement
To assist with special events as well as compiling of the events calendar and the marketing thereof.
To assist with aesthetics and decor: this would include the annual events hosted at the establishment

Are you the person for the job? APPLY using the link below: