Functions Chef

Empact Group Southern Africa; Johannesburg; On-site; ZAR 240,000 - 360,000; Full time

Job summary

Join a vibrant culinary team as a Function Chef at a leading company. This role involves innovation in menu creation, management of kitchen staff, and ensuring excellence in food preparation. With a focus on leadership skills and culinary creativity, this is an exciting chance to elevate your career in a dynamic kitchen environment.

Qualifications

• 3-5 years proven experience as a Sous Chef.
• 1-3 years of previous people leadership experience in a commercial catering environment.

Responsibilities

• Manage food preparation and presentation.
• Direct food preparation in collaboration with the Executive Chef.
• Oversee smooth running of the kitchen department.

Skills

Creativity

Leadership

Time Management

Education

Degree in Culinary Science or related certificate/diploma

Matric qualification

Job description

Join Our Culinary Dream Team as a Sous Chef!

Are you a passionate and innovative chef ready to take your culinary career to the next level?

We're looking for a dynamic Function Chef to bring creativity, leadership, and flair to our kitchen!

As the right-hand to the Executive Chef, you'll be at the heart of menu innovation, crafting exceptional dining experiences while managing food preparation with precision.

Your role will involve leading kitchen teams, training rising talent, overseeing inventory, and ensuring flawless execution in a fast-paced, high-energy environment.

This is your opportunity to showcase your creativity, refine your leadership skills, and make a lasting impact in a professional kitchen where passion meets excellence.

If you thrive under pressure, love experimenting with flavours, and are ready to take charge, we want you on our team!

Minimum education and work experience:

• Matric qualification is preferable.
• 3-5 years proven experience as a Sous Chef.
• Degree in Culinary Science or related certificate/diploma.
• 1-3 years of previous people leadership experience in a commercial catering environment.

Key Responsibilities:

• Management of food preparation and presentation.
• Directing food preparation in collaboration with the Executive Chef.
• Ensuring quality, design, and taste of plates and meals.
• Overseeing the smooth running of the kitchen department.
• Developing menus with variety and quality.
• Ensuring timely production of quality food at optimal costs under hygienic conditions.
• Assisting and directing kitchen staff in meal preparation, creation, plating, and delivery.
• Managing kitchen staff, including scheduling and HR issues in the absence of the head chef.
• Maintaining kitchen and surrounding area conditions to meet standards and regulations.
• Ensuring kitchen equipment is maintained and staff have required utensils and uniforms.
• Inventory and cost management, including reducing spoilage.
• Assisting with menu planning, inventory, and supplies management.
• Monitoring stock levels and ordering supplies from approved vendors.
• Leading the kitchen in absence of the Head Chef.
• Conducting performance reviews and supporting staff development.
• Enforcing occupational health and safety policies and procedures.

This is an exciting opportunity for a dedicated culinary professional to lead and inspire in a vibrant kitchen environment.