Executive Head Chef

BGA Recruitment; Johannesburg; On-site; ZAR 300,000 - 450,000; Full time

Job summary

BGA Recruitment is seeking an experienced Exec Head Chef for a prestigious golf course in Sandton, Johannesburg. The ideal candidate will manage kitchen operations, ensuring high standards in food preparation and staff management while adhering to food hygiene regulations.

This position is suited for someone passionate about leading a service-oriented team and optimizing kitchen performance to enhance member satisfaction.

Qualifications

• Experience as a Head Chef in a high-volume kitchen.
• Knowledge of food hygiene and safety regulations.
• Strong leadership and team management skills.

Responsibilities

• Plan and prepare food for the golf course.
• Manage kitchen staff and ensure high standards.
• Monitor and control food costs and stock levels.
• Create and implement new menus while adhering to hygiene standards.

Job description

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-oriented team.

Description of Main Duties

• 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, i.e. 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.