Head Chef

Bright Placements; Mpumalanga; On-site; ZAR 25 000 - 45 000; Full time

Job summary

An established industry player in the hospitality sector is seeking a skilled Kitchen Manager to lead kitchen operations at a luxurious lodge. This role involves overseeing food preparation, ensuring the highest quality standards, and managing kitchen staff efficiently. The ideal candidate will possess strong leadership skills, financial acumen for budgeting, and a keen attention to detail. Join a dynamic team where your culinary expertise and management skills will contribute to an exceptional dining experience for guests. If you are passionate about culinary excellence and team leadership, this opportunity is perfect for you.

Qualifications

• Experience in managing kitchen operations and staff.
• Strong financial skills for budgeting and procurement.

Responsibilities

• Oversee food preparation and presentation for a 5* lodge.
• Manage kitchen staff and ensure hygiene standards are maintained.
• Handle purchasing and supplier management.

Skills

Kitchen Management

Financial Acumen

Leadership Skills

Attention to Detail

Job description

Responsible for the preparation, cooking, and presentation of all food items in accordance with laid down minimum standards as required by the company for a 5* lodge. Ensure the quality and efficiency of food and service to customers are at the highest levels always.

Must be able to do the purchasing, checking of goods, and packing of all relevant storage facilities. Serve buffet and à la carte as required.

Ability to manage and oversee all aspects of kitchen operations, including management of resources such as gas, water, and electricity. Good financial acumen is required for controls, budgeting, and procurement requirements.

Manage and be responsible for all kitchen staff, ensuring standards are upheld by all. Manage suppliers and deliveries as required. Ensure standards laid out by the company are upheld at all times by the kitchen. Monitor food standards consistently. Have a high standard of hygiene. Ensure all food service areas are maintained in accordance with company standards and hygiene requirements.

Additional Responsibilities:

1. Management of Food – FIFO.
2. Reporting of breakages as required.
3. Food cost of sales procedures.
4. Work in all kitchen departments and train staff to required levels of efficiency; assess staff performance and recognize training needs.
5. Valid driver’s license and own transport are advised.
6. Must have good leadership skills.
7. Strong attention to detail.
8. Management reporting required.
9. Manage customer complaints when required.