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Johannesburg: Executive Chef

Johannesburg: Executive Chef

Posted on 2025-05-19 00:00:00

Employer Unspecified
Category Catering / hospitality
Location Gauteng  / Johannesburg

Job Summary

Main Duties and Responsibility People Staff Development To implement and monitor Sous Chef Development Program. To develop and maintain relations with local/regional culinary schools. To actively contribute to the Corporate Management development plan. To identify employee development needs. To ensure training and development for employees. Take inputs from DOFB & Learning Manager for making use of the available resources To coach and counsel employees. To build a strong team which works well together and which is mutually supportive To build a positive working environment. To delegate work in a manner appropriate to the abilities and interests of his/her employees. Management To recommend operating criteria in compliance with Corporate Food and Beverage Standards Manual for each outlet. To direct supervision ensuring that the Food and Beverage operation complies with the operating criteria. To maintain quality goals, specifically by appropriate and persistent follow-up on: personal observation (eye for detail). in-house managers’ observations/reports. guest comments received via Medallia, Dine plan and Glitch system LQA, Coyle and Forbes report To continuously stay informed of regional, local and national trends (i.e. by reading periodicals, competitive shopping, Follow influential social media icons and developing menu ideas library). To respond effectively to internal audit reports and recommendations. 15. To adhere to established personnel procedures (i.e. hiring, transfers, promotion, terminations, etc). To develop and motivate those employees you are responsible for, maintaining a high level of communication. Product Culinary To continually monitor operations to achieve consistency in the following areas: Quality of food product. (Working with Purchasing to find the best in market and season) Quality of food preparation. (Ensuring that the team has the necessary equipment in good working order) Quality of food presentation. (Have foundations and guides like food pickup chart and recipes sheet made for all menus) Quality in all outlets. (Ability to have consistency in food product for all meal periods) To taste food products daily, prior to service, to judge quality and overall consistency. To ensure that this is followed up by Sous Chef to ensure consistency To properly interpret current and new trends for appropriate application within Four Seasons’ menu range. This must be supported by use of available resources of menu engineering report generated on a regular basis. Ability to create exciting and trendy Menus for Banquets which cater to different needs of Coffee breakfast, Sit-down dinner, and Buffet’s To demonstrate a variety of culinary techniques and regularly uses these in the development of his/her employees. To produce healthy and nutritionally balanced food for the staff restaurant, within budget restraints. To continually seek alternatives to high-cost menu items to ensure price, value, perception, and profitability. Have the ability to take timely corrective action to meet the targeted food cost. To review daily menus for design and wording, composition, incorporation of alternative cuisine, variety (seasonal dishes) and balance. Ability to collaborate with external chef’s and consultant for a pop-up opportunity that may be required for the hotel’s plan Creative Skills To consistently strive to be innovative through the utilisation of a variety of: cooking methods. materials (i.e. china, silver, glass, porcelain, wood, fabrics). displays (i.e. table, buffet, coffee breaks). themes (i.e. ethnic). Food and Beverage products. menu presentation (i.e. graphics, layout, design). To possess the ability to keep the above under budget restrictions. To develop and promote creativity and to introduce innovations throughout the department to differentiate from the competition, motivate staff, encourage new business and help up-selling. Provide creative inputs for the F&B marketing Calander which achieve its objectives in lines of the hotel’s goals and marketing plan. Culinary Obsession To consistently think about food by: regularly striving to improve product. regularly sourcing and developing new products applicable to local marketplace and regional specialities. successfully and continually implementing the new product in all outlets. review the operational learning and be able to contribute to discussion of post mortem for key business periods (eg: Festive, Valentine’s, Easter…) Sanitation/Hygiene/Safety To be knowledgeable in the proper use of all equipment. To be responsible for maintenance of equipment. Be able to liaise with hotel’s engineering team to identify concern areas and ensure the equipment is in working order. To seek out new equipment which increases productivity and safety. Help in build a case of the use of this from a productivity and safety point. To ensure the highest standards of hygiene and sanitation by: complying with all state/provincial regulations. consistently achieving full compliance with public health department standards and Minister of Health. ensuring proper food storage and handling techniques are utilised by all kitchen employees (i.e., cross contamination, canning). maintaining a high standard of personal hygiene and appearance from all kitchen staff. in compliance with the Hygiene guideline recommended by Four Season corporate office (Appropriate SOP, checklist, training plan and Sample testing) support a monthly walk through to check compliance and progress made of the previous internal and external audits. Profit Business Involvement To balances the need for financial control with the need to remain consistent with Four Seasons’ standards and values. To analyse and respond appropriately to issues raised by the Medallia, Dine plan comments To support Planning Committee and Company decisions. To be continually aware of current and forecasted financial/business performance and be actively involved in analysing and implementing required changes. Look at opportunity to increase average check and areas help support revenue increasing opportunity during peak business periods Cost Control To effectively control costs in the areas of: payroll (through labour standards). overtime and hourly rates. accurate daily control of payroll records. To effectively control food costs on all menu items by using Avero & Birchstreet to: standard recipes. up-to-date costs. purchasing specifications. yield tests and factors. menu costing and contribution analysis prior to new menu implementation. To regularly conduct supplier and market inspections and visitations.

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Johannesburg: Executive Chef

Johannesburg: Executive Chef

Posted on 2025-05-18 00:00:00

Employer Unspecified
Category Catering / hospitality
Location Gauteng  / Johannesburg

Job Summary

JOB DESCRIPTION Job Title: Executive Chef Department: Kitchen Location: Reports to: Director of Food and Beverage Responsible for: All Culinary operations and Staff Restaurant Main scope of duties: To ensure the smooth running of the kitchen operation, maintaining the Four Seasons quality of product and service to all outlets, including the Employee Restaurant. Main Duties and Responsibility People Staff Development To implement and monitor Sous Chef Development Program. To develop and maintain relations with local/regional culinary schools. To actively contribute to the Corporate Management development plan. To identify employee development needs. To ensure training and development for employees. Take inputs from DOFB & Learning Manager for making use of the available resources To coach and counsel employees. To build a strong team which works well together and which is mutually supportive To build a positive working environment. To delegate work in a manner appropriate to the abilities and interests of his/her employees. Management To recommend operating criteria in compliance with Corporate Food and Beverage Standards Manual for each outlet. To direct supervision ensuring that the Food and Beverage operation complies with the operating criteria. To maintain quality goals, specifically by appropriate and persistent follow-up on: personal observation (eye for detail). in-house managers’ observations/reports. guest comments received via Medallia, Dine plan and Glitch system LQA, Coyle and Forbes report To continuously stay informed of regional, local and national trends (i.e. by reading periodicals, competitive shopping, Follow influential social media icons and developing menu ideas library). To respond effectively to internal audit reports and recommendations. 15. To adhere to established personnel procedures (i.e. hiring, transfers, promotion, terminations, etc). To develop and motivate those employees you are responsible for, maintaining a high level of communication. Product Culinary To continually monitor operations to achieve consistency in the following areas: Quality of food product. (Working with Purchasing to find the best in market and season) Quality of food preparation. (Ensuring that the team has the necessary equipment in good working order) Quality of food presentation. (Have foundations and guides like food pickup chart and recipes sheet made for all menus) Quality in all outlets. (Ability to have consistency in food product for all meal periods) To taste food products daily, prior to service, to judge quality and overall consistency. To ensure that this is followed up by Sous Chef to ensure consistency To properly interpret current and new trends for appropriate application within Four Seasons’ menu range. This must be supported by use of available resources of menu engineering report generated on a regular basis. Ability to create exciting and trendy Menus for Banquets which cater to different needs of Coffee breakfast, Sit-down dinner, and Buffet’s To demonstrate a variety of culinary techniques and regularly uses these in the development of his/her employees. To produce healthy and nutritionally balanced food for the staff restaurant, within budget restraints. To continually seek alternatives to high-cost menu items to ensure price, value, perception, and profitability. Have the ability to take timely corrective action to meet the targeted food cost. To review daily menus for design and wording, composition, incorporation of alternative cuisine, variety (seasonal dishes) and balance. Ability to collaborate with external chef’s and consultant for a pop-up opportunity that may be required for the hotel’s plan Creative Skills To consistently strive to be innovative through the utilisation of a variety of: cooking methods. materials (i.e. china, silver, glass, porcelain, wood, fabrics). displays (i.e. table, buffet, coffee breaks). themes (i.e. ethnic). Food and Beverage products. menu presentation (i.e. graphics, layout, design). To possess the ability to keep the above under budget restrictions. To develop and promote creativity and to introduce innovations throughout the department to differentiate from the competition, motivate staff, encourage new business and help up-selling. Provide creative inputs for the F&B marketing Calander which achieve its objectives in lines of the hotel’s goals and marketing plan. Culinary Obsession To consistently think about food by: regularly striving to improve product. regularly sourcing and developing new products applicable to local marketplace and regional specialities. successfully and continually implementing the new product in all outlets. review the operational learning and be able to contribute to discussion of post mortem for key business periods (eg: Festive, Valentine’s, Easter…) Sanitation/Hygiene/Safety To be knowledgeable in the proper use of all equipment. To be responsible for maintenance of equipment. Be able to liaise with hotel’s engineering team to identify concern areas and ensure the equipment is in working order. To seek out new equipment which increases productivity and safety. Help in build a case of the use of this from a productivity and safety point. To ensure the highest standards of hygiene and sanitation by: complying with all state/provincial regulations. consistently achieving full compliance with public health department standards and Minister of Health. ensuring proper food storage and handling techniques are utilised by all kitchen employees (i.e., cross contamination, canning). maintaining a high standard of personal hygiene and appearance from all kitchen staff. in compliance with the Hygiene guideline recommended by Four Season corporate office (Appropriate SOP, checklist, training plan and Sample testing) support a monthly walk through to check compliance and progress made of the previous internal and external audits. Profit Business Involvement To balances the need for financial control with the need to remain consistent with Four Seasons’ standards and values. To analyse and respond appropriately to issues raised by the Medallia, Dine plan comments To support Planning Committee and Company decisions. To be continually aware of current and forecasted financial/business performance and be actively involved in analysing and implementing required changes. Look at opportunity to increase average check and areas help support revenue increasing opportunity during peak business periods Cost Control To effectively control costs in the areas of: payroll (through labour standards). overtime and hourly rates. accurate daily control of payroll records. To effectively control food costs on all menu items by using Avero & Birchstreet to: standard recipes. up-to-date costs. purchasing specifications. yield tests and factors. menu costing and contribution analysis prior to new menu implementation. To regularly conduct supplier and market inspections and visitations. I have read and understand that I am responsible for executing the responsibilities of this job description. Signed: _______________________________________________ Date: ______________ (Employee) Signed: _______________________________________________ Date: ______________ (HOD) (Copy to be issued with contract and offer letter and signed copy to be retained on their personal file in People & Culture) Note This document is reflective of the job content at the time of writing, and will be subject to periodic amendment in the light of changing operational and environmental requirements. Such changes will be discussed with the jobholder and the job description will be amended accordingly.

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Johannesburg: Executive Chef

Johannesburg: Executive Chef

Posted on 2025-05-14 00:00:00

Employer Unspecified
Category Catering / hospitality
Location Gauteng  / Johannesburg

Job Summary

We are seeking an experienced local Executive Chef to join our team. The ideal candidate will be responsible for overseeing the daily operations of the kitchen, creating innovative menus, managing food quality and presentation, and ensuring compliance with food safety regulations. The Executive Chef will also be in charge of training kitchen staff, controlling food costs, and maintaining inventory levels. Strong leadership and communication skills are essential for this role. Duties and Responsibilities: Developing menus and creating new recipes Managing kitchen staff and assigning duties Ensuring food quality and presentation meet high standards Monitoring and controlling food costs Supervising kitchen operations and maintaining cleanliness Experienced in banqueting, events and conferences Staff management Stock management We are looking for Chefs with a Diploma in Culinary Art, minimum 7yrs experience as an Exec Chef within an upmarket hotel environment.

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Job Title WelderLocation Selby, JohannesburgNB ONLY SOUTH AFRICAN NATIONALS NEED APPLY.Starting date ASAPJob SummaryJoin metal parts together using heat and...


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Welder – Urgently needed

Johannesburg South: Mechanic – Urgently needed posted by Top Notch HR Solutions

Job Title MechanicLocation Selby JohannesburgNB ONLY SOUTH AFRICAN NATIONALS NEED APPLY.Starting date ASAPSalary Range- Junior Mechanic 0-2 years of...


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Mechanic – Urgently needed

Johannesburg South: Caster – Urgently needed posted by Top Notch HR Solutions

Job Title CasterLocation Selby JohannesburgJunior Caster R8000 R12000 per monthExperienced Caster 1-3 years R12000- R18000 per monthSenior Caster 3 years...


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Caster – Urgently needed

Johannesburg City: Lathe Turner – 2 – 4m lathe operator posted by Cemo Pumps

Lathe OperatorAdvantageous if able to use vertical or horizontal boring mill.Lathes vary from 1.5m to 4m.Sleeves and shafts in pump manufacturing.

View Job  Franschhoek: Houseman posted by Kendrick Recruitment

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Lathe Turner – 2 – 4m lathe operator

Johannesburg: Regional Occupational Health Nurse Manager posted by Workforce Healthcare

Bachelors degree or certificate in Occupational Health NursingRegistered with South African Nursing Counsel SANCSouth African Society of Occupational Health...


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Regional Occupational Health Nurse Manager

Johannesburg: New Vehicle Sales Executive posted by Intercon Recruitment

Premium brand dealership in Fourways, Johannesburg is looking for an experienced New Vehicle Sales Executive with previous Motor Dealership New Vehicle...


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New Vehicle Sales Executive

Johannesburg City: Plumber / Driver posted by Nivroc Building Contractors

Building maintenance company seeking a Plumber Driver.Must have South African drivers license with a minimum of 5years of driving experience. Must be an...


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Plumber / Driver

Johannesburg North: Sales Associates posted by GLOBAL GROWTH

As a sales associate at our stores, youll assist customers in finding fashionable clothing, providing exceptional services and helping them open accounts....


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Sales Associates

Johannesburg North: Community Representatives – 5 Year Contract posted by Cosmic Souls Foundation

We are looking for people that are passionate about community development. Key responsibilities are driving social development programs and ensuring that...


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Community Representatives – 5 Year Contract

Johannesburg: Resource Development Officer posted by CCA Recruitment & Consulting

The ideal candidate for this role will possess the following skill sets A proactive fundraiser who is skilled at identifying, researching, and engaging...


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Resource Development Officer

Johannesburg: Administration & Recruitment Intern posted by Hope Foundation SA

Aetherbloom seeks a detail-oriented intern to support admin, recruitment, and social media tasks. Must be fluent in English written spoken, well-organised,...


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Administration & Recruitment Intern

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