Head Food Production Manager

Bebeeculinary; East London; On-site; ZAR 300 000 - 400 000; Full time

Job summary

A dynamic restaurant in East London, South Africa, is seeking an accomplished Executive Culinary Leader to manage all kitchen operations. The successful candidate will develop innovative menu strategies while ensuring high standards of quality and compliance with health regulations. Strong leadership and communication skills are essential for this fast-paced environment, along with a passion for creativity and collaboration.

Qualifications

• Proven experience as an Executive Chef in a fast-paced restaurant environment.
• In-depth knowledge of food safety regulations and hygiene standards.
• Flexibility to work varied shifts, including weekends and holidays.

Responsibilities

• Develop and implement menu strategies to ensure cost efficiency and creativity.
• Oversee food preparation to maintain quality and comply with health regulations.
• Manage kitchen inventory and supply chain to minimize waste.

Skills

Leadership skills

Organisational skills

Communication skills

Creativity in menu design

Problem-solving skills

Job description

Executive Culinary Leader

We are seeking an accomplished and visionary Executive Culinary Leader to oversee all aspects of food preparation and kitchen operations in our busy restaurant environment.

The ideal candidate will have a strong understanding of menu planning, cost control, and kitchen management, ensuring high standards of quality, hygiene, and efficiency.

Key Responsibilities

• Develop and implement comprehensive menu strategies in collaboration with management, focusing on cost efficiency and creativity.
• Oversee food preparation and cooking to maintain consistent quality and presentation, adhering to health and safety regulations.
• Manage kitchen inventory, stock levels, and food storage standards, minimizing waste and optimizing supply chain efficiency.
• Ensure full compliance with health, safety, and hygiene regulations, conducting regular audits and implementing corrective actions as needed.
• Maintain effective communication between kitchen and front-of-house teams, promoting a positive and productive work environment.
• Adapt menus and operations to meet customer feedback and seasonal availability, staying up-to-date with culinary trends and innovations.
• Prepare for service during breakfast, lunch, and dinner shifts, ensuring seamless execution and exceptional customer experiences.

Requirements

• Proven experience as an Executive Chef in a fast‑paced restaurant environment.
• Strong leadership, organisational, and communication skills, with the ability to motivate and inspire team members.
• In‑depth knowledge of food safety regulations and best practices, with a focus on maintaining high standards of quality and hygiene.
• Creative approach to menu design and recipe development, with a passion for innovation and experimentation.
• Ability to work under pressure and solve problems effectively, thinking critically and creatively.
• Flexibility to work varied shifts, including days, nights, weekends, and public holidays, with a willingness to adapt to changing circumstances.
• Strong personality with a hands‑on approach to management, with a focus on teamwork and collaboration.