Menu Development Chef

Location: Sandringham, Johannesburg
Position Type: Permanent

Purpose of the Job

To develop menus that not only meets the nutritional requirements of our beneficiaries within the aged and frail care environment, but also wow them with meals that are delicious.

Role and Responsibilities

·         Develop and design innovative menus that align with current culinary trends.

·         Collaborate with kitchen staff to ensure proper execution of menu items.

·         Conduct research on new ingredients, recipes, and cooking techniques.

·         Train kitchen staff on new menu items and cooking methods.

·         Ensure consistency in food quality and presentation.

·         Work with suppliers to source high-quality ingredients.

·         Monitor food costs and adjust menus to meet budgetary requirements.

·         Create seasonal and special event menus.

·         Conduct taste tests and gather feedback to refine menu items.

·         Maintain up-to-date knowledge of food safety and sanitation standards.

·         Collaborate with management to develop promotional strategies for new menu items.

·         Analyze customer feedback and sales data to improve menu offerings.

·         Develop recipes and standardise production procedures.

·         Ensure compliance with all health and safety regulations.

·         Manage inventory and order supplies as needed.

·         Participate in menu planning meetings and provide input on culinary direction.

·         Create visually appealing presentations for menu items.

Qualifications and Education Requirements

1.       Proven experience as a Menu Development Chef or similar role.

2.       Culinary degree or equivalent experience.

3.       Strong knowledge of culinary trends, ingredients, and techniques.

4.       Excellent organisational and communication skills.

5.       Ability to work under pressure in a fast-paced environment.

6.       Creative and innovative mindset.

7.       Strong attention to detail and commitment to quality.

8.       Ability to train and mentor kitchen staff.

9.       Knowledge of food safety and sanitation standards.

10.    Experience with menu costing and budget management.

11.    Ability to work collaboratively with a diverse team.

12.    Strong problem-solving skills.

13.       Flexibility to work evenings, weekends, and holidays as needed.

14.       Ability to conduct research and stay informed about industry trends.

15.       Strong leadership and management skills.

16.       Excellent taste and flavour profiling abilities.

17.       Ability to create visually appealing food presentations.

18.       Strong customer service orientation.

19.       Passion for food and culinary excellence.

Preferred Skills

o    Understanding of Kosher Food

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