Head Chef (Halaal)

Empact Group Southern Africa; Pretoria; On-site; ZAR 200 000 - 300 000; Full time

Job summary

A prominent catering company in Pretoria is seeking a qualified Head Chef to oversee menu development and kitchen operations. The ideal candidate must have strong culinary skills, financial management experience, and a depth of knowledge of the catering environment. Responsibilities include developing menus, managing food production activities, and ensuring compliance with health standards.

Qualifications

• Must be a qualified chef with proven culinary expertise.
• Comprehensive knowledge of the catering environment, from fine dining to restaurant dining.
• Strong understanding of South African and industry-specific legislation.

Responsibilities

• Develop and plan seasonal and innovative menus.
• Coordinate, execute, supervise, and evaluate all food production activities.
• Assist in managing the strategic and daily kitchen operations.

Skills

Culinary expertise

Financial management

Menu development

Knowledge of catering environment

Leadership skills

Education

Relevant tertiary qualification in Hospitality

Job description

The Head Chef is responsible preparing Halaal food and adhering to Islamic dietary laws governing which foods are permissible, for developing and planning menus, establishing recipes and food purchase specifications, and coordinating, executing, supervising, and evaluating all food production activities within a fast-paced operation. The ideal candidate will be a qualified chef with the ability to manage both the strategic and day-to-day operations of the kitchen effectively.

Education and Experience Requirements

• Relevant tertiary qualification in Hospitality or equivalent industry experience.
• Must be a qualified chef with proven culinary expertise.
• Comprehensive knowledge of the catering environment, from fine dining to restaurant dining.
• Strong understanding of South African and industry-specific legislation.
• Demonstrated financial acumen with experience in budget management, cost control, and achieving target GP%.

Key Areas of Responsibility

Menu Development and Food Production

• Develop and plan seasonal and innovative menus.
• Establish standardized recipes and food purchase specifications.
• Coordinate, execute, supervise, and evaluate all food production activities.
• Ensure all dishes meet quality, presentation, and cost standards.

Operational Management

• Assist in managing the strategic and daily kitchen operations.
• Oversee and ensure compliance with Occupational Health and Safety (OHS) standards across all food production areas.
• Support the manager in maintaining high customer service standards during daily operations.
• Drive food innovation, including promotional menus and modern trends such as visual display and grab-and-go offerings.

Procurement and Cost Control

• Place and manage kitchen and menu-related orders.
• Maintain accurate records for stock control, tiebacks, and waste tracking.
• Manage stock par levels to ensure efficiency and minimize waste.
• Ensure menu costings support optimal business performance and GP% targets.

Team Management

• Lead and supervise the kitchen production team to ensure operational efficiency.
• Enforce compliance with working hours, break times, and company policies.
• Uphold and apply company disciplinary procedures when necessary.
• Foster a culture of teamwork, professionalism, and high performance.