National Executive Chef at NewRest Group

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

Qualifications

• Grade 12
• Relevant Qualifications as an Executive Chef
• B Degree/Diploma and Productivity Management

Experience

• 5 Years’ Experience

Skills

• Organization & Efficiency
• Leadership
• Problem Solving
• Communication
• Production Planning
• Manufacture & Materials Requirements Planning Skills

Competencies

• Ability to communicate and delegate with the team under your supervision,
• Ability to meet deadlines & Box Times