A well established company based in Constantia Kloof is seeking a Executive Chef.

Duties:

•    Innovative Dish Development: Craft creative and seasonal menus that reflect current food trends, seasonal availability, and the restaurant's concept.
•    Balancing Creativity with Profitability: Develop menus that appeal to the target audience while balancing food costs, profitability, and portion control.
•    Dietary Preferences and Customization: Ensure that the menu offers options for various dietary restrictions (e.g., vegan, gluten-free, allergies) and customizable dishes.
•    Sourcing and Sustainability: Research and select suppliers that offer fresh, local, and sustainable ingredients that align with the restaurant’s philosophy.

2.    Menu Design:
•    Visual Aesthetic and Presentation: Work closely with graphic designers or in-house marketing teams to ensure the physical and digital presentation of menus align with the restaurant’s branding.
•    Menu Layout Optimization: Organize menus to guide the customer’s attention to high-profit or signature items, making the dining experience smooth and engaging.
•    Seasonal and Special Event Menus: Design special menus for holidays, events, or tasting menus, ensuring cohesion with the overall restaurant theme and guest expectations.
•    Pricing Strategy: Collaborate with financial or operations teams to ensure menu pricing is competitive yet profitable, considering market trends and ingredient costs

3. Kitchen Leadership and Team Management:
•    Staff Supervision: Oversee hiring, training, and development of kitchen staff, ensuring high standards in food preparation and service.
•    Scheduling and Labor Management: Create efficient staff schedules that align with the restaurant's volume, minimizing labour costs while maintaining service quality.
•    Performance Management: Provide ongoing feedback and coaching to kitchen staff, conducting regular performance evaluations and addressing any issues promptly.
Operations and Quality Control:
•    Consistency and Standardization: Establish and enforce recipes, cooking techniques, and plating standards to ensure consistent quality across all dishes.
•    Inventory and Waste Management: Oversee ordering, inventory control, and waste reduction, working closely with the purchasing team to manage food costs.
•    Health and Safety Compliance: Ensure the kitchen complies with all local health and safety regulations, conducting regular inspections and audits.
•    Equipment Maintenance: Oversee the maintenance of all kitchen equipment, ensuring it is in proper working condition to prevent downtime.

5. Financial Management:
•    Food Cost Control: Monitor food costs and implement cost-saving measures without compromising food quality.
•    Budgeting: Assist with the development of kitchen budgets, focusing on cost efficiency and maximizing profitability.
•    Supplier Negotiations: Build and maintain relationships with vendors to negotiate better pricing and terms for ingredients and supplies.

6. Collaboration and Communication:
•    Front-of-House Coordination: Collaborate with the restaurant’s front-of-house team to ensure smooth service, addressing any customer concerns regarding food quality or special requests.
•    Marketing and Promotion: Work with marketing teams to develop promotional materials and campaigns, ensuring that seasonal menus and special dishes are effectively advertised.
Customer Interaction:
•    Engage with customers during special events, cooking demonstrations, or tastings to build rapport and gather feedback on the menu.