Executive Chef

A well established company based in Constantia Kloof is seeking a Executive Chef. Duties: Innovative Dish Development: Craft creative and seasonal menus that reflect current food trends, seasonal availability, and the restaurant's concept. Balancing Creativity with Profitability: Develop menus that appeal to the target audience while balancing food costs, profitability, and portion control. Dietary Preferences and Customization: Ensure that the menu offers options for various dietary restrictions (e.g., vegan, gluten-free, allergies) and customizable dishes. Sourcing and Sustainability: Research and select suppliers that offer fresh, local, and sustainable ingredients that align with the restaurants philosophy. 2. Menu Design: Visual Aesthetic and Presentation: Work closely with graphic designers or in-house marketing teams to ensure the physical and digital presentation of menus align with the restaurants branding. Menu Layout Optimization: Organize menus to guide the customers attention to high-profit or signature items, making the dining experience smooth and engaging. Seasonal and Special Event Menus: Design special menus for holidays, events, or tasting menus, ensuring cohesion with the overall restaurant theme and guest expectations. Pricing Strategy: Collaborate with financial or operations teams to ensure menu pricing is competitive yet profitable, considering market trends and ingredient costs 3. Kitchen Leadership and Team Management: Staff Supervision: Oversee hiring, training, and development of kitchen staff, ensuring high standards in food preparation and service. Scheduling and Labor Management: Create efficient staff schedules that align with the restaurant's volume, minimizing labour costs while maintaining service quality. Performance Management: Provide ongoing feedback and coaching to kitchen staff, conducting regular performance evaluations and addressing any issues promptly. Operations and Quality Control: Consistency and Standardization: Establish and enforce recipes, cooking techniques, and plating standards to ensure consistent quality across all dishes. Inventory and Waste Management: Oversee ordering, inventory control, and waste reduction, working closely with the purchasing team to manage food costs. Health and Safety Compliance: Ensure the kitchen complies with all local health and safety regulations, conducting regular inspections and audits. Equipment Maintenance: Oversee the maintenance of all kitchen equipment, ensuring it is in proper working condition to prevent downtime. 5. Financial Management: Food Cost Control: Monitor food costs and implement cost-saving measures without compromising food quality. Budgeting: Assist with the development of kitchen budgets, focusing on cost efficiency and maximizing profitability. Supplier Negotiations: Build and maintain relationships with vendors to negotiate better pricing and terms for ingredients and supplies. 6. Collaboration and Communication: Front-of-House Coordination: Collaborate with the restaurants front-of-house team to ensure smooth service, addressing any customer concerns regarding food quality or special requests. Marketing and Promotion: Work with marketing teams to develop promotional materials and campaigns, ensuring that seasonal menus and special dishes are effectively advertised. Customer Interaction: Engage with customers during special events, cooking demonstrations, or tastings to build rapport and gather feedback on the menu. Requirements: Minimum 5-7 years of experience in a fine dining or high-volume kitchen, with at least 2-3 years in an executive chef role. Culinary degree or equivalent professional certification Ability to stand for extended periods, lift to 50 pounds, and work in a fast-paced, high-pressure environment. Computer Literacy: MS Office (Outlook,Word) GAAP (Advantageous)

Location: Roodepoort, ZA

Posted Date: 1/7/2025