All aspects of purchasing, food preparation and presentationMenu design, planning and implementationEnsure that all equipment/stock/uniforms under chef's control are managed and kept secureSound understanding of food costing.Prepared to assist in other Fedics units as requiredMaintain complete contol of the kitchen at all timesSpot prblems and resolve them quickly and efficientlyCharged with maximizing the productivity of the kitchen staff, as well as managing a team of kitchen staffEnsure that quality culinary dishes are served on schedule & the approving of all prepared food items that leave his or her kitchenProduce menus which demonstrate flair, imagination and an upmarket awareness that meets customer needs and VIP function preferences.High levels of food quality; presentation reflecting traditional and modern cuisineMonitor and manage a cost effective production process reflecting best practicesMonitor and manage hygiene standard and status in all kitchens - 90 % external auditMaintain & manage HACCAP standard of complex /food sample managementEnsure the compliance of Fedics to Health and Safety standards on the complex.Promote and ensure a safe working environment to guests and staffMaintain all Fedics GMP's & QA documents & best practicesControls such as weekly stock takes/stock rotation /par stock levels to be maintainedPortion control /Reduce Pilferage/Losses /Batch cooking system in placeEnsure a consistent Food and Beverage COS are maintained & ImprovedAttend TsAfrika nominated Courses for personal development and growthStay abreast with food trendsMaintain a high standard of function presentation and skillSkills and CompetenciesDemonstrate leadership, innovation & commitmentAbility to produce high volume of work in a timely manner which is accurate, complete and of high qualityInterpersonal and communication skills (verbal and written)Strong financial/business acumen & understanding of food cost and labour efficienciesComputer literateOrganising and planning skillsTeam player that is production drivenKnowledge sharing culture - able and willing to do hands on skills training at unitsGreat Time-keeping and excellent food skillsStrong in functionsRelationship building - network and keep a good line of communication open with clientsStrong client and customer service skills (customer centric)Disciplinary procedures knowledge / Basic HR and IRAttention to detail with general admin and management skillsQualificationsRelevant tertiary qualification and/or equivalent in the food industryMinimum matricMinimum of 4 years' management and professional cookery experience - EssentialMy Market and Menutec - EssentialMust have reliable vehicle and driver's licenseTraining backgroundFine dining upmarket restaurant experience
