Head Chef - Italian-Driven, Open Kitchen Leader

Vine Recruitment; Wes-Kaap; Presencial; ZAR 900.000 - 1.200.000; Jornada completa

Descripción de la vacante

A wine farm in the Franschhoek area is seeking an excellent Head Chef to lead the kitchen and craft menus that align with the estate’s cuisine style. The ideal candidate will bring strong Italian-focused culinary skills, a track record of upholding top health and hygiene standards, and the ability to motivate a small team in a busy upmarket setting.

Primary responsibilities include menu creation, costings, staff training, event-specific menus, and strict management of food costs and stock

Formación

• Previous experience in a busy upmarket establishment (80 seats) as Sous Chef or Head Chef.
• Open kitchen experience is an advantage.
• Excellent culinary skills with a flair for Italian cuisine.
• Strong focus on customer satisfaction.
• Impeccable health and hygiene standards.

Responsabilidades

• Creates menus for all entities’ food offerings in line with the established cuisine style.
• Ensures all dishes are costed and presented by deadlines.
• Trains kitchen staff on menu execution.
• Creates customized menus for Estate functions & events.
• Ensures staff are trained in preparation and serving of food offerings.
• Manages food costs and expenses within budget.
• Manages the process of all food stock ordering.
• Conducts monthly stock counts on the last day of every month.

Conocimientos

Culinary excellence

Italian cuisine

Team leadership

Supplier relationships

Hygiene standards

Customer satisfaction

Open kitchen experience

Menu planning

Descripción del empleo

A wine farm in the Franschhoek area is seeking an excellent Head Chef to lead the kitchen and craft menus that align with the estate’s cuisine style. The ideal candidate will bring strong Italian-focused culinary skills, a track record of upholding top health and hygiene standards, and the ability to motivate a small team in a busy upmarket setting.

Primary responsibilities include menu creation, costings, staff training, event-specific menus, and strict management of food costs and stock