Head Chef

Phoenix Recruitment; Gauteng; On-site; ZAR 200 000 - 300 000; Full time

Job summary

A renowned restaurant in Rosebank is seeking a Head Chef to lead the kitchen operations, ensure food quality, and manage staff. The ideal candidate will possess a Culinary Degree or Diploma, with over 5 years of experience in a high-end restaurant. Responsibilities include menu creation, team leadership, and maintaining high food standards to guarantee guest satisfaction. Join us to enhance the dining experience and showcase your culinary creativity in a modern dining environment.

Qualifications

• Minimum of 5+ years experience in a similar capacity in a high-end restaurant.
• Displays leadership qualities.
• Able to demonstrate excellent written and verbal communication in English.

Responsibilities

• Create and modify menus considering seasonal ingredients.
• Direct the preparation and cooking of food.
• Hire, train, and supervise kitchen staff.
• Manage kitchen costs including food and labour costs.

Skills

Leadership skills

Customer service

Culinary innovation

Problem-solving

Education

Culinary Degree or Diploma

Job description

Restaurant in Rosebank , offering a refined, casual, and modern approach to dining is currently recruiting for a Head Chef.

The Head Chef will be responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavour , resulting in outstanding guest satisfaction.

Additionally responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, staff management, HR & Payroll , hygiene practices and training within the kitchen.

Duties

• Create and modify menus: develop and adapt menus, considering seasonal ingredients, dietary restrictions, and customer preferences.
• Develop and implement new recipes: responsible for creating new dishes and incorporating them into the menu, ensuring consistency and quality.
• Set prices: collaborate with management to determine menu prices based on ingredient costs and market factors.
• Oversee food preparation: direct the preparation and cooking of food, ensuring adherence to recipes, standards, and safety guidelines.
• Ensure food quality: inspect raw and cooked food items to guarantee the highest quality, taste, and presentation.
• Maintain kitchen cleanliness: ensure the kitchen is clean, organized, and meets hygiene and safety standards.
• Hire, train, and supervise staff: responsible for recruiting, training, and managing kitchen staff, including chefs, cooks, and other kitchen personnel.
• Assign tasks and delegate responsibilities: assign tasks, monitor performance, and ensure staff adhere to procedures.
• Lead and motivate the team: foster a positive and productive work environment, motivating staff to achieve high standards.
• Manage inventory: track inventory levels, order ingredients and supplies, and ensure efficient use of resources.
• Liaise with suppliers: work with suppliers to source high-quality ingredients, negotiate pricing, and maintain relationships.
• Control costs: manage kitchen costs, including food costs, labour costs and other expenses.
• Direct kitchen operations: manage the flow of work in the kitchen, ensuring efficiency and smooth operation.
• Maintain kitchen equipment: oversee equipment maintenance, ensuring it is in good working order.
• Collaborate with management: work with restaurant managers and owners to align kitchen operations with the restaurant's goals.
• Ensure compliance with regulations: ensure compliance with health and safety regulations, food safety standards, and other relevant regulations.
• Stay informed about culinary trends: up with the latest culinary trends and techniques to enhance menu and cooking methods.
• Problem-solving: responsible for resolving issues as they arise, ensuring the kitchen runs smoothly.

Requirements

• Culinary Degree or Diploma
• Minimum of 5+ years experiences in a similar capacity in a high-end restaurant
• Displays leadership qualities
• Exemplifies excellent customer service and creates a positive atmosphere.
• Having an eye for detail and creativity to look at things differently will be a key to developing the Food and Beverage Experience.
• Able to demonstrate excellent written and verbal communication in English.