EX­EC­U­TIVE CHEF – Botswana Conference & Exhibition Centre

Fairground Holdings (Pty) Ltd t/a Botswana Conference & Exhibition Centre is a leading and largest business in the provision of a one stop venue for meetings, Incentives, Conferences and Exhibitions (MICE) in Botswana. The company is looking for a self-driven, innovative, highly experienced professional able to create and implement innovative business with a high level of integrity and accountability.

EX­EC­U­TIVE CHEF

Main Purpose of the Job

This is a Management position where the role is to lead the food production staff in planning, organising, managing and controlling food production. In addition, the role will ensure application of high culinary skills, food hygiene, and safety and quality standards.

Key performance Areas

• Leadership and coordination of the Kitchen Operations
• Controls and directs the food preparation process and any other relative activities.
• Supervises the departmental staff in order to ensure that the Kitchen is running smoothly.
• Coordinates the identification of areas of poor performance and learning and development in the department and ensures the provision of training and development interventions; responsible for training of all kitchen staff

Menu Planning and Costing

• Constructs menus with new or existing culinary creations ensuring the variety and quality of the servings. Plans and costs the menus.
• Researches new dishes and develops an analysis of the cost and profit benefits.
• Spearheads the planning and costing of menus.
Supplier Management, Quality Assurance and Inventory Controls
• Manages vendor contracts and exercise diligence in tracking expenses in order to meet cost/budget objectives; controls costs.
• Maintains inventory controls in the kitchen.
• Purchases all food commodities and supplies and ensures that all items are available on a timely basis.
• Complies with nutrition, sanitation regulations and safety standards
Revenue Generation
• Responsible for revenue growth of the Kitchen.
• Takes responsibility for the business performance of the Kitchen
.
Competencies

• Creative and innovative
• Good Planning and Organising Skills
• Negotiation Skills
• Interpersonal Skills
• Ability to work under pressure

 

Minimum Requirements

A Diploma in Culinary Arts, Food and Beverage Operations or equivalent. At least 5 years’ experience at Managerial level with proven culinary skills.