Executive Chef

  • Randpark Club
  • Randpark Golf Club, Setperk Road, Randburg, South Africa
  • Apr 03, 2017
Full time Customer Service Hospitality-Hotel Restaurant-Food Service

Job Description

The executive chef has a huge range of duties and responsibilities within the kitchen. The most important of these is to ensure that quality culinary dishes are served on schedule and to see that any problems that arise are rectified.

Duties and Responsibilities

Duties and Responsibilities

  • Plans menus for all food outlets in the club.
  • Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labour cost goals.
  • Approves the requisition of products and other necessary food supplies.
  • Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
  • Establishes controls to minimise food and supply waste and theft.
  • Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
  • Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimise food costs; exercises portion control for all items served and assists in establishing menu selling prices.
  • Prepares necessary data for applicable parts of the budget; projects annual food, labour and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
  • Attends food and beverage staff and management meetings.
  • Consults with the Food & Beverage Director about food production aspects of special events being planned.
  • Cooks or directly supervises the cooking of items that require highest level of skill to prepare.
  • Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
  • Evaluates food products to assure that quality standards are consistently attained.
  • Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests.
  • In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards.
  • Evaluates products to assure that quality, price and related goods are consistently met.
  • Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.
  • Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
  • Provides training and professional development opportunities for all kitchen staff.
  • Ensures that representatives from the kitchen attend service line-ups and meetings.
  • Periodically visits dining area when it is open to welcome members.
  • Support safe work habits and a safe working environment at all times.
  • Perform other duties as directed.

Minimum Requirements

  • Diploma/Certificate; or four years related experience and/or training; or equivalent combination of education and experience.
  • Ability to read, analyse, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals.
  • Ability to effectively present information and respond to questions from groups of managers, committees, suppliers, members, and employees.
  • Working knowledge of various computer software programs, and the ability to calculate figures and amounts such as discounts, proportions, percentages, area, circumference, and volume.
  • Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
  • While performing the duties of this job, the employee is regularly required to talk or hear. The employee is occasionally required to stand; walk; sit; use hands to finger, handle, or feel; reach with hands and arms; and stoop, kneel, or crouch. Specific vision abilities required by this job include close vision and distance vision.

EE/AA

No

Salary

negotiable