Head Chef - Gauteng

Tanya Serra; Gauteng; On-site; ZAR 200 000 - 300 000; Full time

Job summary

An upmarket bistro is seeking a dynamic Head Chef who can lead the kitchen team with creativity and passion. This role involves overseeing food preparation, ensuring hygiene standards, and managing costs to achieve profit objectives. The ideal candidate will possess strong leadership skills and a commitment to quality, ensuring that every dish served meets the highest standards of excellence. This is a fantastic opportunity to make a significant impact in a vibrant culinary environment, where your creativity and enthusiasm will shine. If you are ready to take ownership of the kitchen and inspire your team, we want to hear from you!

Qualifications

• Strong hands-on experience in kitchen management and food preparation.
• Excellent leadership and organizational skills are essential.

Responsibilities

• Supervise and train kitchen staff in food preparation and presentation.
• Ensure compliance with food hygiene regulations and standards.
• Manage kitchen inventory and control food costs effectively.

Skills

Leadership

Creativity

Food Hygiene Standards

Cost Control

Organizational Skills

Training and Development

Education

Culinary Arts Degree

Food Safety Certification

Job description

We are recruiting for a Head Chef position at an upmarket Bistro located within a 5.

We are looking for a strong, hands-on Head Chef who can take ownership of the kitchen and lead the team effectively.

SUMMARY

To liaise and ensure effective communication with all the Department Heads. To ensure the correct preparation, cooking and presentation of food in the restaurant, function rooms, room service, pool bar, etc. according to the company's standards of performance. To achieve the required profit objectives through effective food costing and control, standards and staff training by controlling wage costs according to the business levels. Establish good working relationships with management colleagues and staff members.

RESPONSIBILITIES

1. Training, supervising, and assisting all kitchen staff in the preparation, cooking and presentation of all dishes.
2. To monitor the standards of food hygiene regulations are followed at all times.
3. To ensure effective rostering of all staff in accordance with forecasted business and achieving the departmental wage budget.
4. Report and record any maintenance defects to the Operations Manager and ensure at all times that all equipment is in good working order.
5. Recommend to the Operations Manager any items for purchase for the kitchen.
6. Assist in obtaining quotes and inspecting any equipment for purchase.
7. To check the fridges and stocks on a daily basis and to plan purchasing requirements in accordance with business demands.
8. To carry out food stocktakes as required by management.
9. Prepare food specifications laying down portion sizes and garnishes.
10. Planning and pricing of menus to achieve the budgeted food revenue.
11. To ensure the security of equipment and food stocks at all times.
12. Liaise with the Operations Manager regarding equipment service arrangements.
13. To make sure that all cleaning activities are carried out according to the departmental cleaning schedules and recorded to comply with due diligence.
14. Ensure regular cleaning of all light and heavy equipment.
15. To maintain a high standard of personal hygiene and appearance of all kitchen staff.
16. To ensure that the staff report to work with a smart appearance wearing the correct uniform.
17. To ensure the food that is being served is of the highest standard to guarantee guest satisfaction.
18. To put new ideas forward which will improve the smooth running of the department.
19. To be aware of and act in accordance with the facilities procedures with regards to Health & Safety at work, fire and hygiene policies.
20. To ensure all staff are trained in the use of all kitchen equipment and that they sign for training received.
21. To keep stock of first aid items in the kitchen.
22. Oversee the department, nominate trainer and ensure training is carried out and recorded in accordance with requirements.
23. To identify training needs within the Kitchen and organise training as required with the Operations Manager.

OTHER CONSIDERATIONS

1. Interviews any potential candidate and liaise with the Operations Manager.
2. Organises the whole workload.
3. Needs to be actively involved in establishing public relations with guests.
4. Attends Operations meeting and all related F&B meetings.
5. Attends the function sheets meeting.
6. Any other duties as agreed with the Operations Manager.

PROFILE

It is of paramount importance the following rules are adhered to: Ensure a high standard of personal hygiene and appearance. Creativity is essential. Enthusiasm and motivation is vital. Quality and cost control minded person. Possess an excellent leadership sense and organisational skill linked with a sound judgement.