Chef / Hospitality Operations

Kelly; Randburg; On-site; ZAR 240,000 - 360,000; Full time

Job summary

Kelly is seeking a passionate and versatile Chef to build a long-term career in hospitality. The role spans Kitchen/BOH, Front of House, stock control, staff supervision and basic financial administration. This position offers growth into a well-rounded Hospitality Operations professional within a dynamic team.

The ideal candidate will excel in kitchen operations and also adapt to FOH responsibilities, inventory management and cost control, contributing to a high-standard guest experience.

Qualifications

• Relevant Chef / Culinary qualification preferred.
• Experience in a professional kitchen or hospitality environment.
• Strong understanding of food preparation, hygiene and kitchen operations.
• Experience with or exposure to FOH operations.
• Experience supervising or working with a hospitality team.
• Strong stock control and inventory management skills.
• Basic financial and cost-control knowledge.
• Good computer and administrative skills.
• Excellent communication and interpersonal skills.
• Ability to work under pressure in a fast-paced environment.
• Strong organizational and problem-solving abilities.

Responsibilities

• Prepare and cook high-quality meals consistently.
• Assist with menu preparation and food planning.
• Ensure food quality, presentation and portion control meet required standards.
• Maintain high levels of hygiene, cleanliness and food safety.
• Monitor food preparation and kitchen processes.
• Assist with ordering and managing kitchen supplies.
• Minimize food wastage and control food costs.
• Assist with Front of House operations when required.
• Provide professional and friendly service to customers.
• Assist with customer queries and resolve service-related issues.
• Work closely with FOH staff to ensure smooth daily operations.
• Understand the importance of customer experience and hospitality standards.
• Monitor stock levels and identify shortages.
• Receive, check and store stock appropriately.
• Assist with stock ordering and supplier communication.
• Conduct regular stock counts.
• Monitor food usage and wastage.
• Maintain accurate stock records.
• Assist with implementing stock control procedures.
• Assist with supervising kitchen and hospitality staff.
• Allocate duties and monitor staff performance.
• Assist with training and developing team members.
• Promote teamwork, discipline and professional standards.
• Lead by example and maintain a positive working environment.
• Assist management with staff scheduling and daily operational requirements.
• Have a good understanding of basic financial principles within a hospitality environment.
• Assist with food cost calculations and cost control.
• Monitor expenses and wastage.
• Assist with budgeting and controlling operational costs.
• Understand gross profit, margins and food cost percentages.
• Assist with invoices, purchasing and supplier accounts where required.
• Maintain accurate operational and financial records.

Skills

Strong communication

Stock control

Staff supervision

Food cost awareness

Organizational skills

Problem-solving

Interpersonal skills

Education

Relevant Chef / Culinary qualification

Job description

Position Overview

Our client is seeking a passionate and versatile Chef who is looking to build a long-term career in the hospitality industry.

The ideal candidate will have a strong foundation in kitchen operations, but must also be willing and able to work across Front of House (FOH), Back of House (BOH), stock control, staff supervision and basic financial administration.

This is an opportunity for someone who wants to grow within the hospitality environment and develop into a well-rounded Hospitality Operations professional.

Key Responsibilities

Kitchen / BOH

• Prepare and cook high-quality meals consistently.
• Assist with menu preparation and food planning.
• Ensure food quality, presentation and portion control meet required standards.
• Maintain high levels of hygiene, cleanliness and food safety.
• Monitor food preparation and kitchen processes.
• Assist with ordering and managing kitchen supplies.
• Minimize food wastage and control food costs.

Front of House / FOH

• Assist with Front of House operations when required.
• Provide professional and friendly service to customers.
• Assist with customer queries and resolve service-related issues.
• Work closely with FOH staff to ensure smooth daily operations.
• Understand the importance of customer experience and hospitality standards.

Stock & Inventory Management

• Monitor stock levels and identify shortages.
• Receive, check and store stock appropriately.
• Assist with stock ordering and supplier communication.
• Conduct regular stock counts.
• Monitor food usage and wastage.
• Maintain accurate stock records.
• Assist with implementing stock control procedures.

Staff Management

• Assist with supervising kitchen and hospitality staff.
• Allocate duties and monitor staff performance.
• Assist with training and developing team members.
• Promote teamwork, discipline and professional standards.
• Lead by example and maintain a positive working environment.
• Assist management with staff scheduling and daily operational requirements.

Financial / Administrative Responsibilities

• Have a good understanding of basic financial principles within a hospitality environment.
• Assist with food cost calculations and cost control.
• Monitor expenses and wastage.
• Assist with budgeting and controlling operational costs.
• Understand gross profit, margins and food cost percentages.
• Assist with invoices, purchasing and supplier accounts where required.
• Maintain accurate operational and financial records.

Minimum Requirements

• Relevant Chef / Culinary qualification preferred.
• Previous experience working in a professional kitchen or hospitality environment.
• Strong understanding of food preparation, hygiene and kitchen operations.
• Experience with or exposure to FOH operations.
• Experience supervising or working with a hospitality team.
• Strong stock control and inventory management skills.
• Basic financial and cost-control knowledge.
• Good computer and administrative skills.
• Excellent communication and interpersonal skills.
• Ability to work under pressure in a fast-paced environment.
• Strong organizational and problem-solving abilities.