Executive Head Chef-Ciccio’s (JHB Melrose Arch)

Required Skills & Knowledge
Certification in Culinary Arts or similar field + Minimum 3 – 5 years’ experience as executive head chef – preferably in Al a Cart service.

• Expert knowledge of best cooking practices and techniques
• Knowledge of local and international cooking methods and ingredients
• Ability to plan, develop and create new menus and dishes
• Experience with inventory management and food cost control
• Excellent time management and organizational skills
• Ability to thrive in a high-pressure environment
• Team management and coordination and motivation
• Knowledge and Practice of all safety and hygiene standards according to HASAP regulations.
• Development and oversight and auditing of SOPs regarding all BOH sections
• Attendance, active participation and coordination of self and team in all relevant training sessions on & off-site.
• Control and oversight of quality, consistency, and supply specification
• Understanding and implementation of effective food cost control and management practises.
• Training, coaching and guidance to the team and new hires.
• Inventory Management, stock count, rotation, and storage practices
• Rostering and scheduling.
• Ordering and receiving of supplies, checking the accuracy and quality of products received
• Coordination of À la carte service in a timely manner and managing effective communication between BoH and FoH service.

Desired Qualities
• Independent and self-motivated
• Strong leader
• Passion for A la Cart Service, quality, and consistency

Email: training@doppio.co.za

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