Head Chef Chocolatier
Job Description
<p><strong>Job Purpose</strong></p><p><strong> </strong></p><p><span>Guided by the vision, brand and founders the Head Chef is responsible for all aspects of development and production of Nouga products, including the creation, decoration, and presentation of chocolates, pastries and other menu items as per Nouga brand standards. In addition, the chef is responsible for meeting the financial needs of the business by maintaining margins, minimizing waste, managing production schedules, scheduling and meeting payroll expectations. A successful candidate will ‘lead from the front’ and provide training, feedback and develop the team to meet and exceed all brand expectations. A minimum of 2 years working in chocolate production is required.</span></p><p><br></p><p><strong>Duties and Responsibilities</strong></p><ul><li><span>Coordinate with the Founder in the development of all new product to ensure brand and quality standards</span></li><li><span>Manage the preparation of all chocolates and pastry items and showpieces, ensuring the ‘final touch’ is considered for every instance</span></li><li><span>Ensure all food is prepared as per food preparation requirements; aim to improve the product (i.e. extend shelf-life) while meeting and exceeding brand standards</span></li><li><span>Ensure all orders are produced on time, and sufficient quantities are available for the needs of the business</span></li><li><span>Be available for functions as they arise to ensure that the food is prepared and served as required</span></li><li><span>Write staff schedules and ensure they are posted a min of 3 weeks in advance and in accordance with company guidelines. All overtime requires advance approval from the Ops Manager</span></li><li><span>Oversee and supervise all kitchen staff; provide positive and corrective feedback as required</span></li><li><span>Ensure all staff are aware of their duties, utilizing checklists and are clear about what is expected of them. Ensure any staffing issues are resolved fairly and quickly </span></li><li><span>Teach new staff skills they require to perform their roles to the required standard; constantly elevate and improve existing staff and procedures</span></li><li><span>Delegate duties to kitchen staff as per the menu requirements </span></li><li><span>Oversee and monitor the work of kitchen staff to ensure all tasks are completed on time and as required </span></li><li><span>Give staff regular feedback on their performance to enable staff development; conduct yearly employee evaluations</span></li><li><span>Develop team and identify a ‘2nd in charge’ to ensure that standards are kept when Chef is not directly in the business</span></li><li><span>Manage kitchen stocks, oversee the ordering and control of stock levels as per budgets. </span></li><li><span>Check in all products from vendors or store supplies to ensure accuracy of inventory. Report shortages</span></li><li><span>Ensure wastage is minimized by careful supervision of food preparation methods</span></li><li><span>Ensure proper hygienic storage methods are utilized to prevent food loss</span></li><li><span>Ensure staff are aware of and follow safe work practices at all times</span></li><li><span>Assist other staff in the cleaning of the kitchen at the end of the shift; ensure cleaning staff</span></li><li><span>Ensure his/her own work station is kept clean and hygienic at all times </span></li><li><span>Meet financial expectations as per the operating budgets of the department to ensure that costs are controlled</span></li><li><span>Ability to manage other people</span><span> and </span><span>ability to positively motivate staff</span></li><li><span>Excellent communication skills, punctual, organized and trustworthy </span></li><li><span>Attention to detail </span></li><li><span>Ability to resolve conflict in a constructive manner</span><span>, a</span><span>bility to solve problems and think-on-your-feet</span></li><li><span>Willingness to take initiative and make decisions </span></li><li><span>Come up with recipe ideas from scratch</span></li><li><span>Plan the menu of desserts, pastry and chocolates.</span></li><li><span>Maintain up to date knowledge about pastry arts and ingredients</span></li><li><span>Carry out administrative duties to maintain an efficient workspace</span></li><li><span>Good sense of planning and preparation for the day ahead</span></li><li><span>Diligent and meticulous in making and receiving orders</span></li><li><span>Strong organizational and time management skills</span></li></ul><p><br></p>
