Exec Head Chef

BGA Recruitment; Umhlanga Rocks; On-site; ZAR 200 000 - 300 000; Full time

Job summary

A prestigious estate in Ballito is seeking an experienced Exec Head Chef to manage the day-to-day operations of multiple restaurants. The ideal candidate will oversee planning, direct food production, and maintain hygiene standards. Responsibilities include supervising kitchen cleanliness, controlling stock, and ensuring efficient service to patrons. This role demands an energetic leader who excels in culinary management and compliance with food safety regulations.

Responsibilities

• Assist with planning, organising, directing and controlling the day to day running of the various restaurants.
• Ensure all food is produced according to standardised recipes.
• Supervise and ensure cleanliness and hygiene in your department area.

Job description

A vacancy exists for an experienced Exec Head Chef for a prestigious Estate in Ballito.

Our client is looking for an energetic and passionate individual who will support our service‑orientated team.

DESCRIPTION OF MAIN DUTIES :

• To assist with planning, organising, directing and controlling the day to day running of the various restaurants.
• Compliance with a correct food production schedule
• To be aware of daily updates to the production schedule through checking all function sheets at the beginning of your shift.
• To make suggestions for improvement of the operation within the station.
• To assist with recipe development
• Ensure ALL food is produced according to standardised recipes.
• To be responsible for all standard stock items in your department as well as all the equipment, and to ensure that the equipment is used for the purpose for which it was designed.
• To supervise and ensure the cleanliness and hygiene in your department area according to the set standards and health regulations.
• To maintain safe working conditions for all staff in the kitchen.
• To ensure that the proper receiving, storage and rotation of products to comply with the standards and to ensure quality in the kitchen.
• To follow all procedures and guidelines as established by the Establishment
• To ensure minimum waste and maximise thorough usage of food through careful ordering, proper and well‑organized storage and creative use of leftover food.
• To control exact food stock‑takes daily, weekly and monthly.
• To ensure a fast and efficient food service to the patrons