Executive Chef

SUMMARY:
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POSITION INFO:

Job Purpose

Responsible and accountable for the effective leadership of quality and innovative
culinary production, presentation and standards across the kitchen operations with
the aim of maximising the revenue potential of culinary products on the complex.

Education
3-Year Hotel School / Culinary Diploma
Registration with the SA Chefs Association

Experience
9 - 10 years in the culinary industry of which at least 5 years are at a management
level

Skills and Knowledge
Conceptual thinking
Influencing & Decision-making
Attention to detail
Planning
Coaching
Reviewing / evaluating (feasibility / compliance /alternatives/ etc.)
Developing relationships
Innovation & continuous Improvement
Customer Service orientation
Taking information through the senses
People leadership & motivation
Culinary methodology and skills
Financial Management
Labour & Risk legislation
Industry & Culinary knowledge

Delivered Culinary Planning & Results

Facilitate the project management and achievement of milestones of Culinary
team’s deliverables
Direct Culinary product analyses and benchmark with leading Culinary trends
Provide clear delegation of authority and accountability for deliverables within the kitchen

Communicate with all relevant Stakeholders internally at a unit and Group level
Manage and allocate people and operational resources
Align strategies with EE, SD and procurement transformation strategies which contribute towards BBBEE targets being achieved for the property Report monthly on food safety and hygiene; and cost of sales across culinary operations

Culinary Governance & Standards
Oversee Kitchen working standards and processes at a unit level
Integrates Group standards into Unit Operations
Align practices with new legislative compliance around health, hygiene, safety and the environment
Implement sufficient control measures (including systems and processes) & checks within each department to mitigate any financial risk to the business
Conduct weekly walkabouts of all kitchen areas to monitor compliance
Conduct cleaning spot checks and health, safety and hygiene inspections
Drive a waste management culture and ensure all staff are trained
Participate in all month-end stock-takes
Participate in operating equipment counts
Work with internal stakeholders (F&B, maintenance, finance, HR, and security) to identify risk areas and address them

Budget Management
Budget forecasts & control
Motivate and manage Capex requirements
Monitor and report on the 10 day, and 20 day cost report results
Financial performance of the department including:
Salary forecast vs actuals – salary monthly forecast to be based on rosters.

Track and monitor salary cost in relation to revenue achieved daily and make adjustments
throughout the month to bring salary cost in line as a percentage of revenue.
Absenteeism – actively manage and report on absenteeism in line with company
policy, rules, and regulations
Productivity – rations needs to be monitored daily to ensure staff are operating at the required level to achieve and exceed budgeted revenues with remedial action taken when not tracking on target

Stakeholder Relationship Management
Maintains regular communication with all relevant stakeholders with regards
progress, issues, changes, etc. happening within the kitchen environment
Provides feedback on operations to Group Executive Chef on initiatives, performance, concerns, etc.
Liaise with business partners around staffing requirements