Executive Chef; In Search of South African Chef Nigeria

Executive Chef (In Search of South African Chef to be based at Newrest Nigeria)

Newrest Johannesburg, Gauteng, South Africa

• Develop menu and recipes for presentation through the completion of the initial grids for proposal.
• Provide menu recommendations inline with clients or commercial requests while considering the current production plan for optimisation.
• Create recipes and check the correct deployment into Winrest system.
• Review new recipes prior costing into Winrest system by the costing team.
• Be in charge of the client’s food sampling process with support of the Units Executive Chefs based on commercial requirements.
• Address gustative complaints with the support of the Units Executive Chefs (meat over cooked, missing or wrong item, etc.).
• Lead the menu presentation process.
• Review cycle change specifications (datasheet or menu grid when the latter not available).
• Attend the cycle change meeting while having received the grids minimum 2 weeks prior.
• Adjust products with supply chain based on availability and other elements.
• Carry out training of hot and cold kitchen to the team on critical elements of the cycles and dry run when required.
• Carry out quality checks as per Chef table process as well as internally through the tasting station and address and correct any deviation observed.
• Develop any other additional control method to ensure the high quality of the meals.
• Represent the culinary lead in terms of taste, plating and specification compliance.
• Check constantly the recipe compliance in Winrest (correct ingredient used, correct pictures…) and contact the Costing Manager for correction when needed.
• Address any quality/specification with the National purchasing manager.
• Sign off product specification for the Procurement team, especially on high cost and high yield items.
• Support other countries within Newrest network when required.
• Work closely with Production Managers in implementing and maintaining a Production Plan, completing projects, training the team of the hot and cold kitchens, etc.
• Ensure that utmost care is taken during preparation of food, considering taste, quality, garnishing, attention to detail and presentation.
• Work closely with the Training Officer to determine the training needs of the staff.
• Develop training material and conduct on‑job training.
• Have a significant input in food cost reduction and wastage.
• Support actively food audits, preparation and completion.
• Participate in the cooks’ skills assessment prior recruitment.

• Culinary/hospitality diploma or Degree in Professional Cookery.
• Relevant qualifications in Production Management.
• Fully competent in Microsoft Office.

• 10 Years’ experience.

• Organization & Efficiency.
• Leadership.
• Problem Solving.
• Communication.
• Production Planning.

• Ability to communicate and delegate with the team under your supervision.
• Ability to meet deadlines.
• Ability to present and interact efficiently with internal clients.

• Director

• Full‑time

• Management and Manufacturing
• Food and Beverage Services