Empact Group
Empact Group
Midrand, Gauteng
Contract
| Division | Empact Group Food Solutions |
| Minimum experience | Mid-Senior |
| Company primary industry | Food and Beverages |
| Job functional area | Other |
| Contract term | Linked to Contract |
Job Description
The primary objective of the position
The Executive Chef is accountable for the supervision, organization, and management of food preparation in the commercial kitchen(s).
They are the primary leaders of the operations.
The individuals are responsible for a variety of responsibilities, such as the preparation of menus, the training of new staff, and the recording of inventory.
In conjunction with the Sous Chefs and Team, the Executive Chef is accountable for the coordination and supervision of food preparation in the kitchens.
This necessitates a significant amount of supervision of other culinary personnel, as well as the ability to rapidly address any issues that may arise in the kitchen.
The key to effective management is proactive management.
Minimum level of education and professional experience required.
- It is advantageous to possess a matriculation certificate.
- Desirable: 5-10 years of demonstrated experience as an Executive Chef Overseeing multiple outlets is desirable.
- A degree in culinary science or a related certificate/diploma
- More than 50 to 100 employees comprise the staff.
Essential
- Possession of a vehicle and a valid driver’s license
Critical Performance Areas
Food Preparation and Presentation Management
- Supervising the preparation of cuisine in conjunction with the team and management.
- Assuming responsibility for the more technical aspects of the culinary arts.
- Offers high-quality dishes and meals that are both aesthetically pleasing and flavorful.
- In charge of the efficient operation of both culinary departments.
- Creating menus that are both distinctive and suitable, utilizing both new and extant creations to guarantee a diverse and high-quality selection of dishes
- Under hygienic conditions, the production of quality food is conducted in a timely manner at an optimal cost.
- Assisting and directing kitchen staff in the preparation, creation, plating, and delivery of meals Ensuring that appropriate portion control is consistently maintained.
- Overseeing the daily preparation of all sustenance items
Kitchen Management
- Handling disciplinary and HR issues, managing the kitchen personnel, and coordinating the schedule.
- Speaking on behalf of the kitchen when interacting with stewards
- Ensuring that the kitchen and all adjacent areas are maintained in a manner that is consistent with the company’s standards and health regulations
- Guarantee that kitchen equipment is consistently operational and well-maintained.
- Guarantee that the necessary utensils are available to the personnel.
- Guarantee that the appropriate uniform is worn by all kitchen personnel at all times.
Inventory and Costing Management
- Determine methods to minimize the spoilage and waste of products that are used infrequently.
- Assists in the planning of menus, and the administration of supplies and inventory.
- Collaborating with the office administrator and chief chef to oversee inventory and ensure that supplies and food are purchased exclusively from approved suppliers
- Guarantee that stock levels are adequate and that new stock is ordered in a timely manner in accordance with company policy, and provide pertinent reports.
- Conducting and signing off on daily tiebacks.
- Must possess a comprehensive understanding and knowledge of budget management.
Management
- Possess leadership abilities that will enable operations to continue in the event of an absence.
- Maintain respectful interactions with customers and suppliers when responding to inquiries.
- Facilitate the resolution of inquiries and maintain positive relationships and cooperation among employees.
- Ensure that there are positive relationships with suppliers, customers, intercompany departments, and related parties.
- The Head Chef is responsible for the supervision of culinary techniques and the evaluation of food quality, in addition to leading a team of chefs in the preparation and cooking of meals.
Management of Human Capital
- Conduct biannual performance evaluations for personnel under your supervision.
- Ensure that staff morale is sustained and enhanced over time Identify, support, and escalate staff training requirements
- Execute staff disciplinary procedures in accordance with the company’s policies.
- Collaborate with the administrative department to ascertain the necessary staff complement for each shift.
Safety and Health in the Workplace
- Obligated to enforce the Company’s occupational health and safety policies and procedures on a daily basis.
- Experience in the administration of a kitchen under ISO22000…Ensure that the staff is trained in all OH&S aspects and complies with the regulations.
- Identify potential hazards to guarantee that all occupational health and safety regulations are implemented.
- Writing environmental health reports as required and completing food hygiene documents to ensure compliance with the law.
Structure of Reporting
This position is subject to a matrix reporting structure that includes the Project Manager, Regional Manager, and General Manager.
Closing Date 01 November 2024