Executive Chef (Cape Town)

Date Job Posted: 08-Nov-2018

Location: Cape Town

As the leading integrated facilities solutions provider in Africa and the Middle East, operating in over 28 countries, with over 40 000 employees, the Tsebo Solutions Group enables businesses to optimise their efficiency and productivity, and become more successful. We take responsibility of our customers’ non-core activities outside of their expertise, empowering them to focus on their core business. Our local expertise, global standards and innovative cross-divisional solutions, such as catering, cleaning, facility management and security, give us the edge to optimise our customers non-core operations, allowing them to enjoy reduced cost, risk and complexity.

Main Responsibilities;

  • To ensure that all menus are constantly updated, paying special attention to seasonal availability.
  • To ensure that all menus are correctly calculated to ensure maximum gross profit.
  • To ensure that all staff are constantly trained to effect good portion control and pleasing presentation of dishes.
  • To ensure that sufficient stocks of all materials are being kept and stored under the correct conditions.
  • To liaise with management daily regarding special requirements, exec functions, etc.
  • To ensure that all statutory hygiene requirements are diligently followed.
  • To ensure that maintenance problems are promptly reported.
  • To ensure that attendance registers are kept daily and that any absenteeism is reported to management without delay.
  • To ensure that all documents are passed to management immediately for processing.
  • To ensure that all staff are dressed correctly to satisfy statutory requirements as well as enhancing the image of the establishment.
  • To constantly update your knowledge and skills for the good of the establishment.
  • To assist with regular stocktakes as and when required.
  • Maintenance of all control systems / programmes
  • Assist in all aspects of purchasing, food preparation & presentation
  • Menu design, planning & implementation
  • Ensure that all equipment/stock/uniforms under his control are managed and kept secure
  • Conducting relevant stock takes
  • Managing Sous Chefs
  • Conduct administrative duties & meeting set deadlines of both company and its client.
  • Overseeing of stock rotation
  • Ensure that chefs produce the menu to quality and production standards required
  • Maintaining good client & guest relations
  • Maintaining 5 star service standards as set by the company and its client
  • Managing and improving staff productivity
  • Manage a team of kitchen staff
  • Effective planning of Sous & Junior Sous Chef rosters, complementing business levels and service level agreements.
  • Assisting with the monthly reporting on all food outlet performances.
  • Host Bi-weekly departmental meetings with all subordinates, ensuring a good flow of communication and feedback. Providing minutes of all meetings to senior management.
  • Time and attendance monitoring.
  • Maintain sound financial controls and that it is monitored and checked on a daily basis.
  • Assisting with drafting and implementation of departmental strategies, profit improvement plans& promotions
  • Ensuring that quarterly appraisals are conducted on all employees and submitted to Human Resources.
  • Effective management of Employment Relations within the work place.
  • Purchasing and ordering for all food outlets – daily, weekly & monthly following all policies and procedures set by the company and its client.
  • Conducting weekly departmental assessments & needs analyses
  • Ensuring that all employees of the company have the necessary skills to perform their duties, by using the aid of the training facilities made available by the company. Updating the training department of any educational setbacks that may occur within the operation.
  • Following through with the NQ process.
  • Food Costing according to policy
  • Maintain all service standard scores audited by the Mystery guest between 92% and 100%.
  • Keeping an update of market trends and reacting on these effectively and efficiently.
  • Dealing with guest problems and other F&B related issues
  • Assist other departments when required
  • Any other duties as requested by Management, within reason.
  • May be required to assist with any other duties that may be outside scope of responsibility

Behavioral/ Technical Competencies;

  • Demonstrate leadership, innovation & commitment
  • Ability to produce high volume of work in a timely manner which is accurate, complete and of high quality
  • Interpersonal & Communication skills (verbal and written)
  • Strong financial/business acumen & understanding of food cost and labour efficiencies
  • Computer literate
  • Organising and planning skills
  • Team player that is production driven
  • Knowledge sharing culture - able & willing to do hands on skills training at units
  • Great Time-keeping & Excellent food skills
  • Strong in functions
  • Relationship building - network & keep a good line of communication open with clients
  • Strong client and customer service skills (customer centric)
  • Disciplinary procedures knowledge / Basic HR & IR
  • Attention to detail with general admin & management skills

Minimum Requirements;

  • Relevant tertiary qualification and/or equivalent in the food industry
  • Minimum matric
  • Minimum of 4 years management and professional cookery experience - Essential
  • My Market and Menutec - Essential
  • Must have reliable vehicle and driver’s license
  • Training background
  • Fine dining skills

Job ID
Job Title
Executive Chef (Cape Town)
Cape Town
Salary Type
Start Date