National Executive Chef required
Found in: Talent ZA C2 - 3 weeks ago
The world's leading independent airline catering company, with 40,000 employees in 54 countries.
Labor
RESPONSIBILITIES: You will be responsible for:
Tender preparation
Analysis of client scope. Proposition of menu. Recipes building. Part of the team generating costing. To assess project and resource requirements.Tender presentation
Lead the presentation project (scope / timeline / budget). Part of the team doing the presentation. Closing the presentation process / adjust recipes / final costing.Cycle preparation
Menu recommendation in with client scope and current production optimisation. Review cycle documentation (specs / menu grid). Adjust products with supply chain based on availability and other elements Adjust yields. Carry out training of hot and cold kitchen to the team on critical elements of the Cycles. Sign off product specification for Procurement team especially on high cost and high yield items.Quality control
Carry out quality checks as per schedule for client and internal. Conduct meal tastings as per schedule published and document the result to identify areas of challenge to follow up for improvement..General
Assist to put in place an effective Production plan. Assist to ensure that the Production Plan is operated on the principle of. To ensure that the Management and Supervisory team underneath you, adhere to the Production Plan. To ensure thatthe utmost care is taken during preparation of food, taking into account, taste,quality, garnishing, attention to detail and presentation. To ensure availability and full processes for Client presentations. To ensure that each department adheres to the daily box times. To ensure that the rosters are done quarterly in advance, further ensure accuracy of the rosters, taking into account the required heads per department. To effectively plan and organize production schedules. To oversee production processes. To be actively involved with the Procurement Department to ensure correct products are purchased and issued. To plan and organize the repair and routine maintenance of production equipment. Ensure that each kitchen under your control has the correct head count Requirement Ensure accurate rostering of staff in the different kitchen. Prepare and maintain production reports. You must have a significant input in food cost reduction and wastages. To ensure that all equipment and materials are not left in dangerous state. Any other reasonabletask that may be required by management
Perfil
Qualifications
Grade 12 Relevant Qualifications as an Executive Chef B Degree/Diploma and Productivity ManagementExperience
5 Years’ ExperienceSkills
Organization & Efficiency Leadership Problem Solving Communication Production Planning Manufacture & Materials Requirements Planning SkillsCompetencies
Ability to communicate and delegate with the team under your supervision, Ability to meet deadlines & Box Times-
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