Executive Head Chef

Gracia De Dios; Gauteng; On-site; ZAR 300 000 - 450 000; Full time

Job summary

A leading company in the hospitality sector is seeking a highly experienced Head Chef to manage kitchen operations, menu development, and staff scheduling. The ideal candidate will have a strong culinary background, excellent leadership skills, and a passion for food. This role requires initiative, reliability, and the ability to thrive under pressure while maintaining high standards of food quality and safety.

Qualifications

• 4-5 years of experience as a Head Chef.
• Applicable culinary degree or diploma.

Responsibilities

• Manage purchasing, food preparation, and presentation.
• Design and implement menus.
• Oversee daily kitchen operations.

Skills

Communication

Leadership

Customer Service

Financial Management

Computer Literacy

Initiative

Reliability

Education

Culinary Degree

Job description

Position: Head Chef

We are seeking a highly experienced Head Chef with a strong background in reputable restaurants or wedding venues. The ideal candidate will possess the following qualifications and skills:

1. At least 4-5 years of experience as a Head Chef.
2. Applicable culinary degree, diploma, or training.
3. Solid career track record.
4. Excellent communication and leadership skills.
5. Driver's license and own transport are essential.
6. Passion for food and understanding of the restaurant/venue business.
7. Initiative, commitment, and reliability.
8. Computer literacy and business acumen.
9. Financial management skills.
10. Ability to work well under pressure and willingness to work shifts.
11. Customer service skills and a focus on health and safety standards.

Menu Development, Duties, and Responsibilities

1. Manage all aspects of purchasing, food preparation, and presentation.
2. Design, plan, and implement menus.
3. Apply cooking skills, creativity, and introduce new ideas.
4. Ensure proper management and security of equipment, stock, and uniforms.
5. Monitor and manage cost-effective production processes, maintaining best practices.
6. Maintain consistent Food & Beverage Cost of Sales (COS) in line with benchmarks.
7. Monitor and uphold hygiene standards in the kitchen.
8. Promote a safe working environment.
9. Be responsible for gross profits on all food items.
10. Conduct weekly stock takes, manage inventory rotation, and control levels.
11. Oversee daily kitchen operations, including food preparation.
12. Maintain high food quality standards.
13. Schedule shifts for kitchen staff.
14. Manage cash flows and cash-ups.
15. Order and purchase ingredients efficiently to minimize wastage while maintaining stock levels.
16. Ensure proper maintenance of kitchen equipment.
17. Implement quality control measures.
18. Perform administrative duties related to staff and management activities.