Head Chef

Express Employment Professionals (Vaal); Gauteng; On-site; ZAR 350,000 - 550,000; Full time

Job summary

Express Employment Professionals (Vaal) is seeking a Head Chef to lead all kitchen operations, ensuring high-quality food production and compliance with safety and hygiene standards. You will manage menu planning, inventory control, budgeting, and staff development to deliver an exceptional dining experience.

The role requires extensive culinary experience, strong leadership, and a proven ability to control costs while maintaining quality across busy service periods and events.

Qualifications

• Grade 12 / Matric Certificate.
• Culinary qualification from a recognized institution.
• Minimum 5-8 years' experience in a professional kitchen.
• Minimum 2-3 years' experience in a supervisory or Head Chef role.
• Strong knowledge of food preparation techniques and kitchen operations.
• Knowledge of food safety regulations and HACCP principles.
• Experience managing food costs, inventory, and kitchen budgets.

Responsibilities

• Oversee daily kitchen operations and ensure dishes meet company standards.
• Design and update menus; standardize recipes and monitor food costs.
• Recruit, train, supervise, and develop kitchen staff; manage staff schedules.
• Monitor stock levels; oversee ordering, inventory, and budget adherence.
• Ensure strict adherence to food safety, hygiene, and sanitation standards.
• Analyse sales trends and assist management with budgeting and forecasting.
• Respond professionally to customer feedback and support special events.

Skills

Culinary leadership

Food safety

Menu planning

Budgeting

Education

Matric/Grade 12

Culinary qualification

Job description

SUMMARY

POSITION INFO

Job Title: Head Chef

Job Purpose

The Head Chef is responsible for overseeing all kitchen operations, ensuring the preparation and delivery of high-quality food while maintaining food safety, hygiene, and operational standards. The role includes menu planning, staff management, inventory control, budgeting, and ensuring an exceptional dining experience for guests.

Reporting To

General Manager / Operations Manager / Restaurant Owner

Direct Reports

Sous Chef, Chef de Partie, Commis Chefs, Kitchen Assistants, Scullers and Kitchen Support Staff

Key Responsibilities

• Kitchen Operations Management: Oversee the daily operations of the kitchen and food preparation areas. Ensure all dishes are prepared and presented according to company standards. Monitor food quality, taste, portion control, and consistency. Coordinate food production to ensure timely service during peak periods. Develop and implement kitchen procedures to improve efficiency.
• Menu Planning & Development: Design and update menus in line with customer preferences and market trends. Create seasonal and promotional menu offerings. Standardize recipes and maintain food cost targets. Introduce innovative dishes and culinary concepts to enhance guest satisfaction.
• Staff Leadership & Management: Recruit, train, supervise, and develop kitchen staff. Prepare staff schedules and ensure adequate staffing levels. Conduct performance evaluations and provide coaching where required. Foster a positive, productive, and professional kitchen environment. Ensure effective communication and teamwork within the kitchen.
• Inventory & Cost Control: Manage stock levels and oversee food ordering processes. Monitor inventory usage to minimize waste and control costs. Conduct regular stock counts and inventory reconciliations. Ensure supplier quality standards are maintained. Manage kitchen budgets and achieve food cost objectives.
• Food Safety & Compliance: Ensure strict adherence to food safety, hygiene, and sanitation standards. Maintain compliance with health and safety legislation. Conduct regular inspections of kitchen equipment and work areas. Ensure proper storage, handling, and rotation of food products. Monitor compliance with company policies and procedures.
• Financial Management: Control food and labour costs within approved budgets. Analyse sales trends and adjust menu offerings accordingly. Monitor kitchen productivity and operational efficiency. Assist management with budgeting and forecasting activities.
• Customer Experience: Ensure every meal meets customer expectations for quality and presentation. Respond professionally to customer feedback and complaints. Support special events, catering functions, and promotional activities.

Minimum Requirements

Grade 12 / Matric Certificate. Culinary qualification from a recognized institution. Minimum 5-8 years' experience in a professional kitchen environment. Minimum 2-3 years' experience in a supervisory or Head Chef role. Strong knowledge of food preparation techniques and kitchen operations. Knowledge of food safety regulations and HACCP principles. Experience managing food costs, inventory, and kitchen budgets.