Job Description

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Job Advert Summary

We are recruiting for a Head Chef. The Executve Chef, will be responsible for guiding the kitchen staff perform to efficiently, whilst establishing standard menu options and recipes, ordering the food and supplies necessary to make these dishes, and overseeing kitchen and line staff. Ensure high quality of food preparation, presentation and service is up to Feedem standards by meeting all quality / star grading standards in all areas of responsibility.



Established in 1975, Feedem is a large contract catering company in South Africa which manages in excess of 300 sites and employs more than 5 000 people ranging from dieticians, chefs and human capital specialists to hygiene experts.



We provide a wide range of catering and associated services to clients in all industries. We customise our catering and services according to their needs. Our services are offered with confidence as everything we do is underpinned by an ethical code and full compliance with all the relevant industry standards and regulations.



We have a country-wide footprint with our head office in Johannesburg, and regional offices in Cape Town, Durban, George, Worcester, Port Elizabeth, Rustenburg, Kimberley and Bloemfontein.

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Minimum Requirements

Skills and Competencies

Relationship management & Interpersonal skills Organising and planning skills Technical expertise Strong communication skills Customer focus Menu Planning Portion Control

Qualifications

Knowlege of Manadrin culture will be added as an advantage A minimum of 6 years of experience in varied kitchen positions Minimum Senior Certificate / Grade 12 and a relevant tertiary qualification (Associate Culinary Degree /Diploma or recognized in service training) Minimum of 3 years management experience essential Previous chef background preparing Mandarin food is a requirement Must be computer literate Must be strong in functions and administration Valid drivers license a must
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Duties and Responsibilities

Responsible for all aspects of meal preparation, clean-up, and general upkeep of the kitchen Attend and give updates at weekly staff meeting Responsible for organization, cleanliness, and receiving of all food storage areas; this includes proper rotation of all ingredients to prevent food waste, making sure that all health and safety regulations are achieved To ensure that all menus are calculated correctly to obtain maximum gross profit, and actively increasing the units profitability To ensure that all staff are constantly trained to effect good portion control and pleasing presentation of all dishes To ensure that all stocks are ordered to the correct quantities, quality and price, and to ensure expenses are within budgeted limits Control hygiene and supervision of kitchen cleaning Maintain chefs office ie filing, typing of memos, issues, placing orders, food costing * Production planning