Head Chef

Crew Life at Sea; Cape Town; On-site; ZAR 450 000 - 600 000; Full time

Job summary

A prominent maritime hospitality company seeks a Head Chef in Cape Town. This role requires at least 5 years of experience and extensive culinary knowledge. Responsibilities include menu development, food preparation oversight, and kitchen staff management. Ideal candidates will possess strong leadership and communication skills, with a culinary degree preferred. Flexibility in working hours is essential.

Qualifications

• Minimum of 5 years experience as a Head Chef or in a similar role.
• Extensive knowledge of culinary techniques and food preparation.
• Strong leadership and management skills.
• Excellent communication and interpersonal abilities.

Responsibilities

• Develop and plan menus that cater to diverse tastes.
• Oversee food preparation to ensure high standards.
• Manage inventory and ordering to minimize waste.
• Train and supervise kitchen staff.

Skills

Culinary techniques

Leadership

Communication

Menu planning

Inventory management

Education

Culinary degree

Job description

Responsibilities

• Develop and plan menus that cater to a diverse range of tastes and dietary requirements
• Oversee food preparation and ensure all dishes are prepared to the highest standard
• Manage inventory and ordering to maintain adequate supplies and minimize waste
• Train and supervise kitchen staff, including scheduling and performance evaluations
• Ensure compliance with all food safety and sanitation regulations
• Collaborate with the Executive Chef to develop and implement new menu items and concepts
• Monitor and maintain kitchen equipment to ensure proper functioning and safety
• Manage food costs and labor expenses to meet budgetary targets
• Foster a positive and collaborative work environment within the kitchen team

Requirements

• Minimum of 5 years experience as a Head Chef or in a similar role
• Extensive knowledge of culinary techniques and food preparation
• Strong leadership and management skills
• Excellent communication and interpersonal abilities
• Ability to work in a fast-paced and high-pressure environment
• Knowledge of food safety and sanitation regulations
• Experience with menu planning and inventory management
• Culinary degree or equivalent experience preferred
• Must be able to work flexible hours, including evenings, weekends, and holidays
• Previous experience in the cruise industry is a plus