Chef & Food & Beverage Manager

Profile Personnel; East London; On-site; ZAR 200,000 - 300,000; Full time

Job summary

A hospitality group in East London is seeking an experienced Chef and Food & Beverage Manager to oversee kitchen operations and service. The role involves menu planning, managing food preparation, and ensuring a high standard of guest experience. Applicants should have a culinary qualification and at least 3 years of related experience, with strong leadership and organizational skills. The position may require occasional weekend and evening work.

Qualifications

• Minimum of 3 years’ experience in kitchen and food & beverage management.
• Proven ability to manage kitchen and front-of-house operations.
• Experience with menu planning and costing is advantageous.

Responsibilities

• Oversee all food preparation and kitchen operations to ensure high standards are met.
• Manage food and beverage service areas including bars and dining.
• Lead and supervise kitchen, bar, and service teams.

Skills

Leadership skills

Organizational skills

Communication skills

Multitasking ability

Proficiency in MS Word and Excel

Education

Formal hospitality or culinary qualification

Tools

POS systems

Job description

We are seeking a hands-on and experienced Chef and Food & Beverage Manager to oversee all aspects of kitchen operations and food & beverage service for our venues. This dynamic position requires a leader who is passionate about culinary excellence, guest experience, and team management.

Qualifications

• Formal hospitality or culinary qualification, or relevant certifications.

Experience

• Minimum of 3 years’ experience in a combined kitchen and food & beverage management role.
• Proven ability to manage kitchen and front-of-house operations.
• Experience in staff supervision, stock control, and customer service.
• Experience with menu planning and costing an advantage.

Skills

• Strong leadership, planning, and organisational skills.
• Ability to multitask and manage time effectively under pressure.
• Proficiency in basic computer programs (MS Word, Excel, POS systems).
• Excellent communication and interpersonal skills.

Key Responsibilities

Kitchen Operations

• Oversee all food preparation and kitchen operations, ensuring high standards of hygiene, taste, and presentation.
• Plan, cost, and update menus in line with seasonal trends and customer expectations.
• Ensure compliance with health and safety regulations at all times.
• Supervise and train kitchen staff, fostering a collaborative and motivated team culture.

Food & Beverage Management

• Manage all food and beverage service areas, including bars, dining areas, and buffet stations.
• Ensure venues are set up and serviced according to function and event requirements.
• Monitor service quality and customer satisfaction, addressing complaints proactively.
• Oversee inventory control for all F&B items, including purchasing, stock rotation, and monthly stock takes.
• Ensure cleanliness and upkeep of all F&B areas, including cellars, storerooms, and cold rooms.
• Maintain cost controls and wastage minimisation across kitchen and bar operations.

Staff Management

• Lead and supervise kitchen, bar, and service teams.
• Create and manage staff schedules to ensure adequate coverage.
• Monitor staff presentation, performance, and compliance with policies and procedures.
• Provide training and ongoing development for team members.

General & Administrative

• Collaborate with Events Manager to coordinate food service for functions and conferences.
• Assist with budgeting, forecasting, and supplier negotiations.
• Maintain accurate records and reports as required by senior management.
• Adhere to company standards, promote team spirit, and uphold a customer-first approach.

This role requires a proactive, committed individual with a strong sense of ownership and pride in delivering high-quality hospitality services. Occasional weekend and evening work will be required.