Feedem Group (Pty) Ltd is a large, established South African contract catering company that also provides services such as cleaning, laundry, hygiene, and pest control. Established in 1975, the company manages over 1,000 sites nationally and employs more than 5,500 people, including dietitians and chefs. Feedem Group frequently recruits for various roles across South Africa. Current job openings, including positions for cashiers, general assistants, and management accountants, can be found on their recruitment portal.

Job Advert Summary

• We are recruiting for a Executive Chef. The Executive 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.

Minimum Requirements

Skills and Competencies    

• Relationship management & Interpersonal skills
• Organising and planning skills
• Technical expertise
• Strong communication skills
• Customer focus
• Menu Planning
• Portion Control
• Knowledge of Special Diets

Qualifications

• 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 food is a requirement
• Must be computer literate
• Must be strong in functions and administration
• Valid drivers license a must

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