Head Chef

Kerry Kopp Recruitment Specialists; Pietermaritzburg; On-site; ZAR 200 000 - 300 000; Full time

Job summary

A leading recruitment agency is seeking a creative and energetic Head Chef for an upmarket Boutique Hotel in Pietermaritzburg. The ideal candidate will manage the kitchen staff, create innovative menus, ensure quality food production, and control costs. Previous Head Chef experience in a high-quality culinary environment is essential.

Qualifications

• Extensive culinary experience, often including experience as a sous chef.
• Strong leadership and management skills to effectively guide a team.
• Creativity and passion for food, with the ability to develop innovative and high-quality dishes.
• Exceptional organizational skills and attention to detail.
• Excellent communication skills for coordinating with staff and management.

Responsibilities

• Menu creation – Designing and developing the menu.
• Staff management – Hiring, training, supervising, and scheduling kitchen staff.
• Kitchen operations – Overseeing all aspects of kitchen operations.
• Inventory and purchasing – Monitoring food and supply inventory.
• Quality and safety – Ensuring food preparation meets strict quality standards.
• Financial management – Working to control costs and ensure kitchen operates within budget.

Skills

Culinary experience

Leadership skills

Creativity

Organizational skills

Communication skills

Job description

Reference : KZN

• KK-1An upmarket Boutique Hotel is looking for a Head Chef who is energetic, creative and innovative to ensure that executive clients and exclusive events are planned and catered for to the highest culinary standards.

Previous experience working as part of a fast paced, quality driven, culinary team, at Head Chef level, ideally within a reputable establishment.

Duties & Responsibilities

• Responsibilities: Menu creation – Designing and developing the menu, which may include creating new dishes and identifying new culinary techniques.
• Staff management – Hiring, training, supervising, and scheduling the kitchen staff, including directing them during food preparation and service.
• Kitchen operations – Overseeing all aspects of kitchen operations, including food production, quality control, and efficiency during service.
• Inventory and purchasing – Monitoring food and supply inventory, ordering necessary ingredients, and managing relationships with vendors.
• Quality and safety – Ensuring all food preparation meets strict quality standards and adheres to all health, safety, and sanitation regulations.
• Financial management – Working to control costs and ensure the kitchen operates within budget.

Qualifications and skills

• Extensive culinary experience, often including experience as a sous chef.
• Strong leadership and management skills to effectively guide a team.
• Creativity and passion for food, with the ability to develop innovative and high-quality dishes.
• Exceptional organizational skills and attention to detail.
• Excellent communication skills for coordinating with staff and management.