Executive Chef - Education

at  Tsebo Group

ABOUT US

We recruiting an Executive Chef to join our team. The primary purpose of an Executive Chef is to be innovative in creating new and seasonal menus as per unit requirements. Final decision on Menu planning for client events will be authorised by Executive Chef. Controls on food budget, purchasing orders to produce profit is of greatest importance.
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. DOWNLOAD OUR ONE-PAGER to find out more about who we are in a nutshell.

SKILLS AND COMPETENCIES

• Must have a thorough knowledge of the materials, methods, and equipment used in preparing food on a large scale.
• Must have considerable knowledge of food preparation and food service management, methods, and techniques.
• Must be able to work long hours.
• Must have considerable knowledge of food values, nutrition, and menu planning, and uses for leftover food.
• Must be able to plan and modify menus to meet various requirements.
• Must be able to control and manage retail food service operations
• Must have considerable knowledge of health hazards in food preparation and service, and of necessary precautionary measures.
• Must be able to take inventory and keep records of foodstuffs used.
• Must be able to supervise the work of others.
• Must be able to prepare working schedules for employees and to instruct subordinates in food service procedures.
• Must be able to maintain a variety of records and to prepare reports.

QUALIFICATIONS

• Must have a matric qualification
• Relevant tertiary qualification and Associate Culinary Degree / or recognized in service training
• Minimum of 8 year experience

• To ensure that all menus are constantly updated, paying special attention to seasonal availability.
• To ensure that all menus are calculated correctly to obtain maximum gross profit.
• To ensure that all staff is constantly trained to effect good portion control and pleasing presentation of all dishes.
• To hold daily meetings with the management team to ensure that customers and senior clients are timeously identified, and any special arrangements properly communicated.
• To hold daily meetings with the kitchen team to ensure smooth running of all kitchen departments.
• To ensure that all areas under your control satisfy the most stringent hygiene requirements and that staff that are ill or injured receive the correct treatment or are not allowed working.
• To ensure that all staff are correctly dressed to satisfy statutory requirements as well as enhancing the image of the establishment.
• To ensure that all stocks are ordered to the correct quantities, quality and price.
• To ensure that all stocks are being kept securely and under the correct conditions applicable to each type of commodity stored.
• To regularly meet with the storekeeper to ensure that the correct stocks are kept.
• To regularly hold maintenance checks with the Maintenance Manager to ensure that no equipment breaks down.
• To ensure that all statutory notices are posted at all relevant points and that such notice are conspicuously placed.
• To ensure that attendance registers are kept daily and that any absenteeism is immediately brought to the attention of the HR department.
• To ensure that all staff under your control are fully informed in respect of disciplinary procedures, the handling of grievances, etc.
• To ensure that all documents are sent to the appropriate accounts department immediately for processing.
• To constantly update your knowledge and skills for the good of the establishment and the profession.
• To conduct regular stock checks/stock takes.
• To ensure that expenses are within budgeted limits.
• To ensure that all information which is required to compile meaningful budgets is available at all times.