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    National Executive Chef required - Johannesburg, South Africa - Newrest

    Newrest
    Newrest Johannesburg, South Africa

    Found in: Talent ZA C2 - 5 days ago

    Default job background
    Contrato permanente
    Description

    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 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
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