DEVELOPMENT CHEF: CULINARY
Listing reference: woolw_000370
Listing status: Under Review
Apply by: 31 August 2022
Position summary
Industry: FMCG & Supply Management
Job category: FMCG, Retail, Wholesale and Supply Chain
Location: Cape Town
Contract: Permanent
Remuneration: Market Related
EE position: No
Introduction
Running and owning the preparation and presentation of focused and innovative products and ranges. Including BIIC, Food services, Projects, catering and Work shops
Job description
· Manage all catering functions, meeting the briefs and cost budget.
· Managing all outside hiring of props, equipment, supplies etc for functions
· Provide culinary inspiration for the foods group, through demo’s workshops and presentations.
· Showcase and educate the foods group regarding the use and application of new ingredients and raw materials into practical meals or dishes.
· Manage and continually update the running of the green kitchen
· Showcase and educate the foods group regarding both existing and new cooking methods, working closely with the trends and projects team
· Manage the training and development of hospitality staff to implement food services table menus and recipe implementation
· Manage Projects, BIIC, Re-setting the standards and workshops
· Manage Students and Jnr Innovation chefs
· Setting of eating quality standards within the foods group and where possible supply base
· Assist the R & D Manager in collating information relating to the product strategy and assist with final presentation
· Manage the maintenance and upkeep of kitchen and equipment
· Ordering and stock control of catering hardware
· Accept briefs from departments on product preparation and product presentation for reviews
· Co-ordinate projects and additional activities through the culinary centre as prescribed by the Group Head
· Ensure the BOH are is always kept clean
· Comply to Good Food journey, sustainable products developed
· Implement Foods Waste Packaging reduction initiatives to meet category targets.
· Identify and implement Packaging Recycling and Compostable initiatives to meet targets.
· Ensuring all products imported by air are labelled.
· Local procurement is increased
· Smooth running of the green kitchen
· M- Scorecard targets for the category
Minimum requirements
· 1-2 yr relevant diploma or degree with food service / hospitality emphasis
· Minimum 3-5 years’ experience in food service / hospitality industry.
· Chef experience is essential
· Coaching and facilitation skills
· Experience having worked in a team
· A deep understanding of the food service / hospitality industry, both local and internationally.
· Computer literacy.
· Sensory Evaluation Skills/Taste - the ability to distinguish and articulate ingredients, product quality, flavour profiles, and product attributes
· Creative/Innovative - is good at bringing the creative ideas of others to market; has good judgement about which creative ideas and suggestions will work; has a sense about managing the creative process of others; can facilitate effective brainstorming; can project how potential ideas may play out in the marketplace; engages in innovative thinking in unusual situations
· Product Development Skills - commercial aptitude – ability to understand and use financial indicators
· Management of business processes and legislation eg BEE. GBJ, strategy development tools
· Thorough understanding of the meaning and application of technically led product Innovation
· Negotiation skills
· Being a “Foodie” with a passion for food and up-to-date on food trends
