Head Chef - Lead Kitchen Ops, Menus & Team

Helderberg Personnel; Somerset West; Sur place; ZAR 900 000 - 1 200 000; Plein temps

Résumé du poste

Helderberg Personnel is seeking a Head Chef to oversee the daily operations of the Main Kitchen and Pastry Kitchen, ensuring exceptional food quality and consistency. You will lead and develop the culinary team, manage schedules, and drive service excellence while maintaining strict food safety and cost controls.

You will collaborate with the Executive Chef on menu development, monitor costs, and ensure profitability. Flexibility to work evenings and weekends is required in this high-demand role.

Qualifications

• Minimum 5 years' professional kitchen experience, including 2–3 years in a senior leadership role.
• Formal culinary qualification advantageous.

Responsabilités

• Oversee daily operations of the Main Kitchen and Pastry Kitchen.
• Maintain consistent food quality, presentation, portioning and preparation standards.
• Ensure recipes, plating specifications and preparation methods are followed.
• Manage kitchen workflow, mise en place and service execution.
• Ensure menus are delivered in line with the approved culinary direction.
• Maintain standards during restaurant service and special events.
• Manage and supervise the Main Kitchen and Pastry Sous Chefs.
• Oversee and develop the wider kitchen team.
• Manage staff scheduling, responsibilities and performance.
• Provide ongoing training, mentoring and performance feedback.
• Promote teamwork, accountability and effective communication.
• Collaborate with the Executive Chef on menu development and seasonal offerings.
• Monitor food costs, stock levels, wastage and profitability.
• Oversee purchasing, inventory and stock rotation.
• Promote seasonal sourcing, sustainability and waste reduction.
• Ensure compliance with food safety, hygiene and health regulations.
• Oversee food receiving, storage, labelling and handling procedures.
• Maintain cleaning schedules, temperature records and safety documentation.
• Ensure kitchen equipment and workspaces are properly maintained.
• Implement and monitor operational procedures.
• Monitor food costs, stock variances and kitchen performance.
• Control purchasing and inventory in line with operational requirements.
• Identify and address operational inefficiencies and maintenance requirements.
• Report on costs, wastage and operational performance to the Executive Chef.

Connaissances

Kitchen leadership

Food cost management

Team training

Menu development

Food safety standards

Stock control

Communication

Problem solving

Flexibility

Formation

Culinary qualification

Description du poste

Helderberg Personnel is seeking a Head Chef to oversee the daily operations of the Main Kitchen and Pastry Kitchen, ensuring exceptional food quality and consistency. You will lead and develop the culinary team, manage schedules, and drive service excellence while maintaining strict food safety and cost controls.

You will collaborate with the Executive Chef on menu development, monitor costs, and ensure profitability. Flexibility to work evenings and weekends is required in this high-demand role.