Head Chef

Placements24; George; On-site; ZAR 550,000 - 850,000; Full time

Job summary

Placements24 is seeking a highly skilled Head Chef to lead the culinary team at a renowned restaurant in George. You will shape the restaurant's gastronomic identity, develop innovative menus, and ensure top quality and presentation.

Manage all kitchen operations, including staff supervision, training, inventory, and budget adherence, in a coastal setting. The role offers leadership opportunities and a platform to showcase culinary expertise while maintaining high standards and supporting a

Qualifications

• Design, develop and execute creative menus.
• Oversee kitchen operations, ensuring efficiency and safety.
• Lead, train and mentor kitchen staff to achieve excellence.
• Manage inventory, procurement and supplier relationships.

Responsibilities

• Design, develop, and execute creative and seasonal menus.
• Oversee all kitchen operations, ensuring efficiency, quality control, and hygiene standards.
• Lead, train, and mentor kitchen staff.
• Manage inventory, procurement and supplier relationships.
• Control kitchen costs and labor to meet profitability goals.
• Ensure consistent food quality and presentation.

Skills

Menu design

Leadership

Cost management

Staff training

Food quality control

Supplier relations

Education

Culinary degree

Job description

About the Role

Our client is looking for a highly creative and skilled Head Chef to lead the culinary team at their esteemed restaurant in George . This position is crucial for shaping the restaurant's gastronomic identity, developing innovative menus, and ensuring the highest standards of food quality and presentation. You will manage all aspects of the kitchen, from staff supervision and training to inventory control and budget adherence. This role offers a unique chance to showcase your culinary expertise and leadership in a beautiful coastal setting, contributing to an exceptional dining experience.

Key Responsibilities

• Design, develop, and execute creative and seasonal menus that align with the restaurant's brand and appeal to diverse palates.


• Oversee all kitchen operations, ensuring efficiency, quality control, and adherence to hygiene and safety standards.


• Lead, train, and mentor kitchen staff, fostering a culture of culinary excellence and teamwork.


• Manage food inventory, procurement, and supplier relationships to ensure quality and cost-effectiveness.


• Control kitchen costs, including food and labor expenses, while maintaining profitability targets.


• Ensure consistent food quality, preparation, and presentation for all dishes served.

Requirements

• Extensive experience as a Head Chef or Executive Sous Chef in a reputable establishment.


• Culinary degree or equivalent professional qualification.


• Proven ability in menu engineering, food costing, and kitchen budget management.


• Strong leadership and team management skills, with the ability to inspire and motivate kitchen staff.


• In‑depth knowledge of culinary techniques, flavor profiles, and food presentation.


• Excellent understanding of health, safety, and sanitation regulations in a commercial kitchen environment.

Benefits

• Attractive salary package with potential for bonuses.


• Opportunity to showcase culinary innovation and creativity.


• Generous staff meal allowance.


• Access to professional development and training opportunities.


• A supportive and collaborative kitchen environment.