Requirements Matric5 years of experience as an Executive Chef in a 5 Star establishmentRelevant qualification Own vehicleKitchen ManagementSupervision of Staff:Recruiting, training, and supervising kitchen staff.Scheduling shifts and assigning duties.Conducting performance evaluations and providing constructive feedback.Operational Oversight:Overseeing daily kitchen operations to ensure smooth functioning.Ensuring compliance with health, safety, and sanitation standards.Coordinating with the front-of-house team to ensure efficient service.Menu DevelopmentMenu Planning:Designing and updating menus based on seasonal availability and customer preferences.Developing new recipes and ensuring variety in the menu offerings.Balancing menu items to ensure cost-effectiveness and profitability.Quality Control:Tasting and inspecting dishes to ensure they meet the restaurants quality standards.Ensuring consistency in taste, presentation, and portion sizes.Financial ManagementBudgeting:Managing the kitchen budget, including food, labor, and overhead costs.Monitoring food costs and controlling wastage to maximize profitability.Inventory Management:Overseeing inventory of ingredients and kitchen supplies.Establishing relationships with suppliers and negotiating contracts.Ensuring timely and cost-effective procurement of high-quality ingredients.Culinary InnovationRecipe Development:Creating innovative dishes and signature recipes.Experimenting with new cooking techniques and ingredients.Staying Current:Keeping up-to-date with culinary trends and incorporating them into the menu.Attending culinary workshops, trade shows, and conferences.Customer InteractionGuest Satisfaction:Interacting with guests to receive feedback and ensure satisfaction.Addressing and resolving any customer complaints regarding food quality or service.Special Events:Planning and executing special events, banquets, and catering services.Customizing menus for events based on client preferences and dietary restrictions.Training and DevelopmentStaff Development:Providing ongoing training to kitchen staff on cooking techniques, food safety, and presentation.Encouraging professional development and skill enhancement among the team.Mentoring:Acting as a mentor to junior chefs and culinary interns.Fostering a positive and collaborative kitchen environment.SalaryR35 000 CTC