Head Chef

Headhunters recruitment; Oos-Kaap; Sur place; ZAR 600 000 - 1 000 000; Plein temps

Résumé du poste

Our client in the hospitality industry in the Eastern Cape seeks an experienced Head Chef to lead the kitchen and stewarding operations. The role emphasizes strategic direction, menu development, and strong leadership to drive guest satisfaction.

The ideal candidate will have 8+ years of culinary leadership, a Culinary Arts degree or diploma, HACCP certification, and proficiency in Microsoft Office and procurement software. This is a full-time on-site role in the Eastern Cape region.

Qualifications

• Bachelor’s degree or diploma in Culinary Arts.
• Certification in Food Safety (HACCP) preferred.
• Minimum of 8 years in culinary leadership.

Responsabilités

• Lead kitchen strategy, annual plans, and standards for kitchen and stewarding.
• Develop innovative, diverse menus aligned with guest needs.
• Create standard recipes to ensure consistency and quality.
• Maintain high food safety standards across storage, prep and disposal.
• Collaborate with stewarding on cleaning schedules and hygiene.
• Oversee procurement and sustainable sourcing where possible.
• Manage food costs and forecast guest numbers for orders.
• Recruit, train, and develop a high-performing culinary team.
• Monitor staff performance and provide coaching and feedback.
• Prepare annual department budgets and CAPEX/OPEX proposals.

Connaissances

Culinary leadership

Menu development

Budgeting

Staff coaching

Formation

Culinary Arts degree/diploma

Outils

Microsoft Office

Procurement software

Description du poste

Our Client in the Hospitality Industry is seeking to employ an experienced Head Chef to join their team in the Eastern Cape (Karoo region).

Minimum of 8 years in culinary leadership secures.

Awesome career opportunity awaits!

Requirements:

• Bachelor’s degree and/or Diploma in Culinary Arts.

• Certification in Food Safety (e.g., HACCP).

• Minimum of 8 years in culinary leadership.

• Microsoft Office and procurement software.

Responsibilities but not limited to:

• Lead the strategic direction, annual plans, and standards for the kitchen and stewarding operations.

• Develop menus that are innovative, culturally diverse, and responsive to guest preferences and dietary needs.

• Create and document standard recipes to ensure consistency and quality in food production and presentation.

• Ensure continuous innovation in culinary offerings, aligned with current food trends and seasonal ingredients.

• Ensure all food is prepared in accordance with high food safety standards, including proper storage, processing, and disposal.

• Collaborate with stewarding to develop and implement cleaning and deep-cleaning schedules.

• Oversee procurement, supporting local and sustainable sourcing where possible.

• Ensure timely and cost-effective ordering of food supplies in accordance with menu plans and forecasted guest numbers.

• Work with Human Resources to recruit, train, and develop a high-performing culinary team.

• Monitor staff performance and provide continuous coaching, feedback, and performance reviews.

• Prepare annual department budgets, CAPEX/OPEX proposals, and manage food costs within set targets.

• Deputise for the General Manager when required, taking full responsibility for operational leadership.

• Ensure culinary services meet and exceed guest expectations.

• Maintain high guest satisfaction and online reputation through excellent food offerings and responsive service.

• Exhibit courteous and professional conduct with guests at all times.

• Set and monitor team and individual KPIs aligned with departmental goals.

• Develop and implement structured onboarding and ongoing training programs, with a focus on food safety and hygiene.

• Develop and enforce high culinary standards across all kitchen operations.

• Lead internal audits and act swiftly on any quality lapses.

• Continuously seek improvements to raise standards and efficiencies.

• Manage the kitchen and stewarding budgets effectively, ensuring cost control and high-quality output.

• Monitor and control food cost percentages and implement waste reduction initiatives.

• Develop stock control systems and ensure compliance with purchasing policies.

• Ensure all kitchen and stewarding equipment is maintained in excellent condition.

• Work with Technical Services and Stewarding to establish and oversee maintenance and cleaning schedules.

• Ensure full compliance with local legislation and company policies across food safety, health, and hygiene.

• Maintain up-to-date health certification for all kitchen staff.