Head Chef

Phoenix Recruitment; Cape Town; On-site; ZAR 30 000 - 60 000; Full time

Job summary

An established industry player is seeking a talented Head Chef to lead their kitchen team. This role involves creating innovative menus, ensuring food quality, and managing kitchen operations in a high-end restaurant. The ideal candidate will have a culinary degree and over 5 years of experience, showcasing strong leadership and problem-solving skills. Join a dynamic environment where your culinary creativity can shine, and help foster a positive atmosphere for both staff and customers. If you're passionate about food and have a keen eye for detail, this opportunity is perfect for you.

Qualifications

• 5+ years experience in a high-end restaurant.
• Leadership qualities and excellent customer service skills.

Responsibilities

• Develop and adapt menus considering seasonal ingredients.
• Oversee food preparation and ensure quality standards.
• Hire, train, and supervise kitchen staff.

Skills

Culinary Skills

Menu Development

Team Leadership

Problem-Solving

Customer Service

Inventory Management

Education

Culinary Degree or Diploma

Job description

Duties :

1. Create and modify menus : develop and adapt menus, considering seasonal ingredients, dietary restrictions, and customer preferences.
2. Develop and implement new recipes : responsible for creating new dishes and incorporating them into the menu, ensuring consistency and quality.
3. Set prices : collaborate with management to determine menu prices based on ingredient costs and market factors.
4. Oversee food preparation : direct the preparation and cooking of food, ensuring adherence to recipes, standards, and safety guidelines.
5. Ensure food quality : inspect raw and cooked food items to guarantee the highest quality, taste, and presentation.
6. Maintain kitchen cleanliness : ensure the kitchen is clean, organized, and meets hygiene and safety standards.
7. Hire, train, and supervise staff : responsible for recruiting, training, and managing kitchen staff, including chefs, cooks, and other kitchen personnel.
8. Assign tasks and delegate responsibilities : assign tasks, monitor performance, and ensure staff adhere to procedures.
9. Lead and motivate the team : foster a positive and productive work environment, motivating staff to achieve high standards.
10. Manage inventory : track inventory levels, order ingredients and supplies, and ensure efficient use of resources.
11. Liaise with suppliers : work with suppliers to source high-quality ingredients, negotiate pricing, and maintain relationships.
12. Control costs : manage kitchen costs, including food costs, labour costs, and other expenses.
13. Direct kitchen operations : manage the flow of work in the kitchen, ensuring efficiency and smooth operation.
14. Maintain kitchen equipment : oversee equipment maintenance, ensuring it is in good working order.
15. Collaborate with management : work with restaurant managers and owners to align kitchen operations with the restaurant's goals.
16. Ensure compliance with regulations : ensure compliance with health and safety regulations, food safety standards, and other relevant regulations.
17. Stay informed about culinary trends : keep up with the latest culinary trends and techniques to enhance the menu and cooking methods.
18. Problem-solving : responsible for resolving issues as they arise, ensuring the kitchen runs smoothly.

Requirements :

• Culinary Degree or Diploma
• Minimum of 5+ years experience in a similar capacity in a high-end restaurant
• Displays leadership qualities
• Exemplifies excellent customer service and creates a positive atmosphere
• Having an eye for detail and creativity to look at things differently will be key to developing the Food and Beverage Experience
• Able to demonstrate excellent written and verbal communication in English