Head Chef

Empact Group; Noord-Kaap; On-site; ZAR 200,000 - 300,000; Full time

Job summary

A local catering company in South Africa is seeking an experienced Head Chef. The role involves menu development, overseeing food production activities, and ensuring compliance with health and safety standards. The ideal candidate will be a qualified chef with substantial knowledge of the catering environment and strong financial acumen. This is an exciting opportunity to manage and innovate in a fast-paced kitchen.

Qualifications

• Relevant experience in the catering environment.
• Strong financial acumen and proven budgetary practices.
• Knowledge of South African and industry-specific laws.

Responsibilities

• Develop and plan menus and recipes.
• Oversee all food production activities.
• Ensure compliance with health and safety regulations.
• Manage kitchen staff and operations.

Skills

Menu development

Food safety compliance

Budget control

Catering knowledge

Education

Relevant tertiary qualification in hospitality

Qualified chef certification

Job description

Overview

Purpose of the role: To develop and plan menus, establish recipes and food purchase specifications, coordinate, execute, supervise and evaluate all the food production activities of a fast-paced operation. The Head Chef must be qualified and will assist in the management of strategic and day-to-day operations.

Education and Experience

• Relevant tertiary qualification in hospitality or the relevant experience in the industry
• Must be a qualified chef
• Knowledge of the catering environment ranging from fine dining to restaurant dining
• Knowledge of South African and industry-specific law
• Strong financial acumen, proven budgetary and food control practices

Key Areas of Responsibility

• To develop and plan menus
• Establish recipes and food purchase specifications
• Coordinate, execute, supervise and evaluate all food production activities of a fast-paced operation
• Assist in the management of the strategic and day to day operations of the operation
• Overseeing, implementation and responsibility for all Occupational Health and Safety across the site in the food production areas
• Assisting the manager to uphold the customer service standards in daily trading
• Providing tasteful, well designed menus with costings to ensure the business operates at its optimum GP% requirements
• Food innovation and promotional menus that includes the latest trends in visual display and grab & go items
• Placing orders for kitchen production and menus
• Accurate compliance with daily tie backs, stock control and waste recordings
• Keeping the necessary stock par levels to ensure efficiency and preventing stock wastage
• Management of the production team includes: ensuring that the teams abides by the working hours and break times
• Management of the production team includes: ensuring that the company disciplinary guidelines are followed