Executive Chef required for an upmarket restaurant in Rosebank.

The position will require someone who is exceptionally organized, must have menu planning & costing experience and be a hands on leader in the kitchen.

• Formal culinary qualifications + Matric

• Own accommodation in the area essential.

• Valid RSA ID

• Own transport essential

• Experienced in costing, staff management and IR processes

Responsibilities:

• Menu Design: Create new and innovative dishes and menus.

• Recipe Development: Develop, experiment with, and refine recipes and dish presentations.

• Food Preparation: Oversee and participate in food preparation, from gathering ingredients to cooking.

• Supervise Staff: Manage and train kitchen staff, assigning tasks and ensuring they are performed correctly.

• Scheduling: Create duty rosters and manage staff scheduling.

• Communication: Foster a positive work environment and communicate effectively with all staff members.

• Inventory Management: Monitor stock levels, inspect incoming food, and manage food inventory to prevent waste.

• Ordering Supplies: Place timely orders for food and kitchen supplies from vendors and distributors.

• Budgeting: Control kitchen budgets and minimize food costs while maintaining quality.

• Food Quality: Ensure all dishes are of the highest quality in terms of taste, temperature, and freshness.

• Sanitation: Maintain strict health, hygiene, and safety standards throughout the kitchen area.

• Equipment Maintenance: Ensure kitchen equipment is clean, functional, and in good condition, ordering replacements as needed.

Executive Chef required for an upmarket restaurant in Rosebank.

The position will require someone who is exceptionally organized, must have menu planning & costing experience and be a hands on leader in the kitchen.

• Formal culinary qualifications + Matric

• Own accommodation in the area essential.

• Valid RSA ID

• Own transport essential

• Experienced in costing, staff management and IR processes

Responsibilities:

• Menu Design: Create new and innovative dishes and menus.

• Recipe Development: Develop, experiment with, and refine recipes and dish presentations.

• Food Preparation: Oversee and participate in food preparation, from gathering ingredients to cooking.

• Supervise Staff: Manage and train kitchen staff, assigning tasks and ensuring they are performed correctly.

• Scheduling: Create duty rosters and manage staff scheduling.

• Communication: Foster a positive work environment and communicate effectively with all staff members.

• Inventory Management: Monitor stock levels, inspect incoming food, and manage food inventory to prevent waste.

• Ordering Supplies: Place timely orders for food and kitchen supplies from vendors and distributors.

• Budgeting: Control kitchen budgets and minimize food costs while maintaining quality.

• Food Quality: Ensure all dishes are of the highest quality in terms of taste, temperature, and freshness.

• Sanitation: Maintain strict health, hygiene, and safety standards throughout the kitchen area.

• Equipment Maintenance: Ensure kitchen equipment is clean, functional, and in good condition, ordering replacements as needed.