Executive Chef - Ethiopia at Tsebo Solutions Group

Tsebo Solutions Group

Position: Executive Chef - Ethiopia

Job Time: Full-Time

Job Type: Permanent

Place of Work: Ethiopia - Ethiopia

Posted date: 2 days ago

Deadline: September, 23/2024 (4 days left)

About Us

As a leading African Integrated Workplace Management Solutions Provider, Tsebo Solutions Group offers clients reduced costs, risk, and complexities together with increased quality, efficiency, and productivity. We specialize in Catering, Facilities Management, Cleaning and Hygiene, Pest Control, Protection, Energy, Procurement, Workspace Design, Engineering, Remote Camps, and more. Developing our people – the heart of Tsebo – is the foundation of our purpose. The result is a knowledgeable workforce that is in touch with every nuance of our client’s needs.

An Executive Chef is responsible for overseeing the daily operations of the project's restaurant and kitchens. Develop menus, food purchase specifications, and recipes for all units. Develop and monitor the food and labor budget for the department. Maintain the highest professional food quality and sanitation standards across the Project.

Duties & Responsibilities

• Responsible for all aspects of meal preparation, clean-up, and general upkeep of the kitchen.
• Ensuring that all menus are correctly designed, cost, and constantly updated, paying special attention to seasonal availability.
• To ensure that all staff are constantly trained to effect good portion control and pleasing presentation of dishes.
• Ensure that all statutory hygiene requirements are diligently followed and sufficient stocks of all materials are being kept and stored under the correct conditions.
• To liaise with management daily regarding special requirements, executive functions, etc.
• Ensure that all documents are passed to management immediately for processing.
• Purchasing and ordering for all project; 's food outlets – daily, weekly & monthly following all policies and procedures set by the company and its client.
• To assist with regular stocktakes as and when required.
• Maintenance of all control systems/programmes and overseeing of stock rotation
• On-the-job training and managing and improving staff productivity.
• Conduct administrative duties & meet set deadlines of both the company and its client.
• Ensure that chefs produce the menu to the quality and production standards required.
• Maintaining good client & guest relations.
• Maintaining 5-star service standards as set by the company and its client.
• Effective planning of chefs, complementing business levels and service level agreements.
• Assisting with the monthly reporting on all food outlet performances.
• Host daily SHEQ talks with all subordinates, ensuring a good flow of communication and feedback. Ensure registers are available for all the meetings.
• Time and attendance monitoring.
• Maintain sound financial controls and that it is monitored and checked daily (GP’s.)
• Assisting with drafting and implementation of departmental strategies, profit improvement plans& promotions
• Ensuring that quarterly appraisals are conducted on all employees and submitted to Human Resources.
• Effective management of Employment Relations within the workplace.
• Conducting weekly departmental assessments & needs analyses.
• Ensuring that all employees of the company have the necessary skills to perform their duties, by using the aid of the training facilities made available by the company. Updating the training department of any educational setbacks that may occur within the operation.
• Food Costing according to policy.
• Keeping an update of market trends and reacting to these effectively and efficiently.
• Dealing with guest feedback and other F&B-related issues and ensuring the guests are responded to quickly.
• Hold daily meetings with staff highlighting issues and talking through toolbox talks.
• Focus on actively increasing the units’ profitability, Costing and Tiebacks.
• May be required to assist with any other duties that may be outside the scope of responsibility.

Skills and Competencies

• Ability to demonstrate leadership, innovation & commitment to their job function.
• Strong financial/business acumen & a clear understanding of food cost and labor efficiencies.
• Experience in the preparation of Italian and Portuguese cuisines.
• Must know how to use the cooking range, ovens, and other modern kitchen equipment.
• A good team player with very good communication skills, strong client and Customer service skills.
• Computer literate; Good Organising and planning skills.
• Risk Management skills.
• Excellent food skills.

Qualifications

• A Degree in Food Production or any equivalent combination of education and experience sufficient to perform job duties may be considered.
• Post qualification i.e. Associate Culinary Diploma or Degree; Professional Cookery or trade tested will be an added advantage
• At least 5 years of working experience in varied kitchen positions within a similar environment.
• Must be strong in kitchen functions and administration, and be able to work all shifts when required.
• French speaking and an added advantage
• A valid driver’s license will be an added advantage.