Executive Head Chef

BGA Recruitment; Johannesburg; On-site; ZAR 400,000 - 600,000; Full time

Job summary

A prestigious golf course is seeking an experienced Exec Head Chef to manage all kitchen operations. This role involves planning and preparing food, managing stock levels, training kitchen staff, and ensuring high standards of service. The ideal candidate must have proven culinary experience and strong team leadership skills. Join a vibrant team dedicated to exceptional service and culinary excellence.

Qualifications

• Proven experience as a Head Chef or in a similar role in the culinary industry.
• Strong understanding of food cost management and kitchen controls.
• Ability to motivate and manage a team effectively.

Responsibilities

• Plan and prepare food for the golf course restaurant.
• Manage stock levels and kitchen administration effectively.
• Train and develop kitchen staff to maintain high standards.

Job description

Overview

A vacancy exists for an experienced Exec Head Chef for a prestigious golf course in the Sandton area.

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

Responsibilities

• Planning and preparation of food.
• Stock management: Awareness of stock levels, keeping stocks to a minimum level and spot-checks.
• Kitchen administration: Plan meals and menus, create new menus and dishes, and maintain high standards of existing menus and meals.
• Monitor and control food cost percentages at all times.
• Purchase all food and related products using approved suppliers.
• Manage staff rotation, roster and kitchen cleaning schedule.
• Provide training and development for department staff, e.g. procedures, food preparation etc.
• Motivate, coach and build the kitchen team.
• Ensure the kitchen is run in a professional manner.
• Liaise with Food and Beverage Manager and implement new menus.
• Ensure statutory regulations are adhered to.
• Ensure that all employees are trained to uphold the conditions of the food hygiene policies.
• Full understanding of food controls and experience of ordering and menu pricing.
• Control departmental expenses including food costs, in line with business levels.
• Maintain or improve service and operating standards, by ensuring maximum member satisfaction.
• Professional appearance of self and presentation of area of responsibility, including hygiene and maintenance.