Chef Manager

Chartwells Independent; East London; On-site; ZAR 200 000 - 300 000; Full time

Job summary

A reputable restaurant in East London seeks a Chef / Kitchen Manager to oversee kitchen operations and deliver exceptional culinary experiences. The ideal candidate should have 3-5 years in a similar role, demonstrate strong leadership skills, and ensure compliance with health regulations. This position requires creativity in menu design and effective team management in a high-pressure environment.

Qualifications

• 3-5 years experience as a Head Chef/Sous Chef in fine dining environment.
• 3 years general kitchen manager experience is essential.
• Strong knowledge of food safety and kitchen operations.

Responsibilities

• Lead the kitchen team to deliver exceptional cuisine.
• Plan and design innovative menus aligned with fine dining standards.
• Ensure compliance with health regulations.

Skills

Leadership

Culinary skills

Organizational ability

Creativity

Multitasking

Education

Formal hospitality or culinary qualification

Job description

Job Description

Chef / Kitchen Manager required for a reputable restaurant based in East London

Key Responsibilities may include but are not limited to the following:

• Lead, inspire, and manage the kitchen team to deliver consistently exceptional cuisine.
• Plan, design, and execute seasonal and innovative menus aligned with our restaurant’s fine dining standards.
• Oversee stock control, supplier relationships, and cost management to ensure efficiency and profitability.
• Maintain the highest levels of hygiene, food safety, and compliance with all health regulations.
• Train, mentor, and develop kitchen staff to uphold service excellence and team cohesion.
• Work closely with front-of-house management to ensure seamless service and guest satisfaction.

• Requirements
• At least 3 - 5 years experience as a Head Chef / Sous Chef in a fine dining or luxury hospitality environment ESSENTIAL
• At least 3 years general kitchen manager experience ESSENTIAL
• Strong leadership and people management skills.
• Exceptional culinary skills with a flair for creativity and presentation.
• Excellent organizational and multitasking abilities.
• In-depth knowledge of food safety, kitchen operations, and stock control.
• Ability to work under pressure while maintaining high standards.

Only shortlisted candidates will be contacted. Should you not receive a response within 14 days please consider your application unsuccessful. We will keep your CV on our database for any other relevant roles that may arise.

Chef & Food & Beverage Manager

East London, Eastern Cape Profile Personnel

Posted 2 days ago

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:

• 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.