Head Chef

Feedem Recruitment; Gauteng; On-site; ZAR 300 000 - 420 000; Full time

Job summary

A leading contract catering company in South Africa is seeking an experienced Head Chef to manage kitchen staff and ensure high-quality meal preparation. Candidates must possess strong culinary skills, at least 6 years of kitchen experience, and relevant culinary qualifications. The role includes menu planning, portion control, and maintaining hygiene standards and profitability in the kitchen.

Qualifications

• Must be computer literate.
• Valid driver's license is a must.
• Previous chef background preparing a variety of food.

Responsibilities

• Responsible for all aspects of meal preparation and upkeep of the kitchen.
• Ensure organization and cleanliness of food storage areas.
• Achieve health and safety regulations and control hygiene.

Skills

Relationship management & Interpersonal skills

Organising and planning skills

Technical expertise

Strong communication skills

Customer focus

Menu Planning

Portion Control

Education

Minimum Senior Certificate / Grade 12

Relevant tertiary qualification in culinary arts

Minimum of 6 years of kitchen experience

Minimum of 3 years management experience

Job description

Job Advert SummaryWe are recruiting for a Head Chef.

The Head Chef, will be responsible for guiding the kitchen staff perform to efficiently, whilst establishing standard menu options and recipes, ordering the food and supplies necessary to make these dishes, and overseeing kitchen and line staff.

Ensure high quality of food preparation, presentation and service is up to Feedem standards by meeting all quality / star grading standards in all areas of responsibility.Established in

• Feedem is a large contract catering company in South Africa which manages in excess of sites and employs more than
• people ranging from dieticians, chefs and human capital specialists to hygiene experts.We provide a wide range of catering and associated services to clients in all industries.

We customise our catering and services according to their needs.

Our services are offered with confidence as everything we do is underpinned by an ethical code and full compliance with all the relevant industry standards and regulations.We have a country-wide footprint with our head office in Johannesburg, and regional offices in Cape Town, Durban, George, Worcester, Port Elizabeth, Rustenburg, Kimberley and Bloemfontein.

Minimum Requirements

• Relationship management & Interpersonal skills
• Organising and planning skills
• Technical expertise
• Strong communication skills
• Customer focus
• Menu Planning
• Portion Control

Qualifications

• Knowledge of educational institutions will be an advantage
• Minimum of 6 years of experience in varied kitchen positions
• Minimum Senior Certificate / Grade 12 and a relevant tertiary qualification (Associate Culinary Degree / Diploma or recognized in service training)
• Minimum of 3 years management experience essential
• Previous chef background preparing variety of food is a requirement
• Must be computer literate
• Must be strong in functions and administration
• Valid drivers license a must

Duties and Responsibilities

• Responsible for all aspects of meal preparation, clean-up, and general upkeep of the kitchen
• Attend and give updates at weekly staff meeting
• Responsible for organization, cleanliness, and receiving of all food storage areas; this includes proper rotation of all ingredients to prevent food waste, making sure that all health and safety regulations are achieved
• To ensure that all menus are calculated correctly to obtain maximum gross profit, and actively increasing the units profitability
• To ensure that all staff are constantly trained to effect good portion control and pleasing presentation of all dishes
• To ensure that all stocks are ordered to the correct quantities, quality and price, and to ensure expenses are within budgeted limits
• Control hygiene and supervision of kitchen cleaning
• Maintain chefs office ie filing, typing of memos, issues, placing orders, food costing
• Production planning