Head Chef

iStaff (Pty) Ltd; Stellenbosch; Presencial; ZAR 360.000 - 600.000; Jornada completa

Descripción de la vacante

iStaff (Pty) Ltd is seeking an experienced chef to lead daily kitchen operations for picnics, events and meetings in Stellenbosch. You will coordinate menus, production and service logistics to deliver exceptional dishes and flawless guest experiences.

The role requires hands-on leadership, strong knowledge of food costing, quality control and HACCP compliance, with the ability to develop seasonal menus and mentor junior chefs.

Formación

• Formal Chef/Culinary School training or relevant chef qualification.
• Experience in fine-dining, upmarket/luxury hospitality or wine farm environments.
• Exposure to high-quality food preparation and service standards.

Responsabilidades

• Oversee daily kitchen and food production operations across picnics, events, meetings and functions.
• Coordinate menu requirements, production and service logistics.
• Maintain exceptional standards of food quality, taste, presentation, temperature and consistency.
• Develop and adapt seasonal menus while maintaining the brand's culinary identity.
• Conduct tastings and quality checks and assist with recipe development.
• Coordinate culinary operations for VIP, corporate and high-profile events.
• Work closely with Events and Front of House teams to ensure seamless service delivery.
• Manage food costing, procurement, stock control, yields and wastage.
• Oversee stock takes, stock transfers, returns and variance reconciliation.
• Lead, mentor and develop junior chefs and event culinary teams.
• Conduct pre-event briefings and maintain a professional, accountable kitchen culture.
• Ensure compliance with HACCP, food safety, hygiene and Health & Safety standards.
• Oversee correct food transportation, storage and temperature control for off-site functions.
• Respond to guest feedback and resolve culinary or operational issues professionally.

Conocimientos

Leadership

Team development

Menu planning

Culinary techniques

Food costing

Food safety

Educación

Formal Chef/Culinary School training

Descripción del empleo

Minimum Requirements

1. Formal Chef/Culinary School training or relevant Chef qualification
2. Previous experience within a fine-dining, upmarket/luxury hospitality establishment or wine farm environment
3. Proven exposure to high-quality food preparation and service standards
4. Experience in high-volume, event, picnic, corporate or off-site catering
5. Strong knowledge of food production, menu planning, recipe development and culinary techniques
6. Knowledge of food costing, stock control, portion control and wastage management
7. Strong leadership and team-development capabilities.
8. Ability to remain calm and effective under pressure
9. A hands-on, accountable and solutions-focused approach.
10. Flexible to work shifts, weekends, public holidays and event schedules when required

Duties and Responsibilities

• Oversee daily kitchen and food production operations across picnics, events, meetings and functions
• Coordinate menu requirements, production and service logistics
• Maintain exceptional standards of food quality, taste, presentation, temperature and consistency
• Develop and adapt seasonal menus while maintaining the brand's culinary identity
• Conduct tastings and quality checks and assist with recipe development
• Coordinate culinary operations for VIP, corporate and high-profile events
• Work closely with Events and Front of House teams to ensure seamless service delivery
• Manage food costing, procurement, stock control, yields and wastage
• Oversee stock takes, stock transfers, returns and variance reconciliation
• Lead, mentor and develop junior chefs and event culinary teams
• Conduct pre-event briefings and maintain a professional, accountable kitchen culture
• Ensure compliance with HACCP, food safety, hygiene and Health & Safety standards
• Oversee correct food transportation, storage and temperature control for off-site functions
• Respond to guest feedback and resolve culinary or operational issues professionally

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