Head Chef

Dream Hotels & Resorts; Middelburg; On-site; ZAR 200,000 - 300,000; Full time

Job summary

A premier hotel group in Mpumalanga seeks a Head Chef to oversee culinary operations. The role involves menu development, managing kitchen staff, ensuring food quality, and maintaining cost control. The ideal candidate has at least 3 years of experience in a head chef role, is creative, and possesses a culinary science certification. Join a dynamic team focused on excellence and guest satisfaction in a beautiful lodge environment.

Qualifications

• Minimum 3 years of experience as a head chef in a 3-star environment.
• Proven track record in kitchen management and food development.
• Strong understanding of team dynamics and customer satisfaction.
• Ability to keep up with cooking trends and best practices.

Responsibilities

• Create innovative menus aligned with culinary vision.
• Lead and manage kitchen staff.
• Maintain high food quality standards.
• Manage food costs and inventory.
• Train and develop kitchen staff.
• Ensure compliance with health and safety regulations.
• Establish relationships with food suppliers.
• Introduce new dishes and culinary techniques.
• Collaborate for a seamless dining experience.
• Contribute to event planning and catering.
• Ensure compliance with food safety regulations.

Skills

Kitchen management

Menu development

Food quality and presentation

Cost control

Staff training and development

Health and safety compliance

Supplier relations

Creativity and innovation

Education

Culinary science or related certificate

Tools

MS Office

Restaurant management software

POS systems

Job description

Dream Hotels & Resorts lives by its 8 core values. Our team is dedicated to being reliable and accountable, fostering empathy to understand others' feelings and collaboratively find solutions, and prioritizing sustainability in environmental, financial, and social aspects. Rooted in humanity, trust, dynamism, excellence, and joy, we celebrate diversity, prioritize -integrity, embrace creativity, pursue quality, and foster a joyful work environment to connect people with our surroundings and each other. These play a part in our day-to-day decision making & operational requirements.

Job Overview

As the Head Chef, you will hold a senior leadership position in the culinary team of our lodge. Your role will involve overseeing all aspects of food preparation, menu planning, maintaining a 34% costing, kitchen operations, FCS compliance and training, staff training, and culinary experiences for guests.

Key Responsibilities

• Menu Development: Create innovative and appealing menus that align with the culinary vision and concept of the establishment.
• Kitchen Management:Lead and manage the kitchen staff, including chefs, cooks, and kitchen assistants.
• Food Quality and Presentation: Maintain high standards of food quality, taste, and presentation.
• Cost Control: Manage food costs through efficient menu planning, inventory control, and waste reduction.
• Staff Training and Development: Train, mentor, and develop kitchen staff to enhance their skills and performance.
• Health and Safety Compliance: Ensure compliance with all health and safety regulations and standards.
• Supplier Relations: Establish and maintain relationships with food suppliers and vendors to ensure high-quality ingredients and supplies.
• Creativity and Innovation: Bring creativity and innovation to the kitchen, introducing new dishes and culinary techniques.
• Customer Satisfaction: Collaborate with the front-of-house staff to ensure a seamless and enjoyable dining experience for guests.
• Event Planning and Catering: Contribute to the planning and execution of special events, private functions, and catering services.
• Adherence to Regulations: Ensure compliance with food safety regulations, licencing requirements, and other relevant industry standards, including training.
• Inventory Management: Oversee the management of kitchen inventory, including ordering, receiving, and storage of food supplies.
  
  

Experience

• A minimum of 3 years of experience running a kitchen as a head chef in a 3-star environment.
• Proven track record in kitchen management and food development experience.
• Strong understanding of team dynamics and customer satisfaction.
• Working knowledge of various computer software programmes, such as MS Office, restaurant management software, and POS systems.
• Culinary science or related certificate.
• Ability to keep up with cooking trends and best practises worldwide.