Production Chef / Head Chef

Valley Group; Gauteng; On-site; ZAR 600 000 - 800 000; Full time

Job summary

A leading culinary services company in Gauteng is looking for an Executive Chef to oversee kitchen operations and manage culinary events. The ideal candidate will have 10 years of experience in large-scale culinary operations and a culinary degree. Responsibilities include menu development, budget management, and staff training. This role requires strong leadership and exceptional culinary skills.

Qualifications

• 10 years' experience as an Executive Chef or Production Chef in a similar setting.
• Strong knowledge of banqueting and large-scale event culinary operations.
• Ability to direct and plan food preparation.

Responsibilities

• Oversee all kitchen operations, ensuring smooth production flow.
• Manage food and labour costs to ensure profitability.
• Build and maintain strong client relationships.

Skills

Creativity in menu development

Excellent cooking and food preparation skills

Strong leadership and team management skills

Budget management and cost control skills

Strong organizational abilities

Exceptional communication skills

Inventory management experience

Education

Culinary degree or equivalent professional certification

Job description

Overview

Recruitment Specialist / Talent Sourcer / Bulk Recruiter / Recruitment Officer / Talent Acquisition Specialist at Valley Group

Responsibilities

Duties & Responsibilities (condensed) : Menu Planning and Development; Kitchen Management; Quality Control; Budget and Cost Control; Health and Safety; Event Coordination; Staff Development; Client Relations; Food Production & Planning; Compliance & Food Safety; Team Management; Menu & Costing; Event & Special Production.

Menu Planning and Development

Create innovative and diverse menu options that cater to the specific needs and preferences of various events.

Collaborate with clients to customize menus and accommodate special dietary requirements.

Stay updated with culinary trends and incorporate them into menu offerings.

Develop and innovate home meal replacement offerings.

Create recipes optimized for shelf life, nutrition, and taste.

Conduct ongoing research and development for new products and menu items.

Kitchen Management

Oversee all kitchen operations, ensuring a smooth flow of production.

Lead and manage a team of chefs, sous chefs, and kitchen staff.

Monitor inventory levels and manage kitchen supplies and equipment.

Quality Control

Maintain strict quality control standards for food preparation and presentation.

Conduct regular tastings to ensure dishes meet or exceed client expectations.

Budget and Cost Control

Manage food and labour costs to ensure profitability.

Monitor inventory to reduce food waste and control expenses.>

Health and Safety

Ensure strict adherence to food safety and sanitation guidelines.

Train and enforce safe kitchen practices among staff.

Event Coordination

Work closely with event planners and coordinators to ensure seamless event execution.

Supervise on-site food preparation and service during events.

Staff Development

Recruit, train, and develop kitchen staff, fostering a positive and motivated team.

Conduct performance evaluations and provide feedback to enhance skills and teamwork.

Client Relations

Build and maintain strong client relationships, addressing their culinary needs and concerns.

Act as the culinary expert in client meetings, offering suggestions and solutions.

Food Production & Planning

Lead production planning and execution in a high-volume kitchen environment.

Ensure efficiency in food preparation while maintaining top-tier quality standards.

Manage high-volume food production operations including batch cooking, packaging, and dispatch.

Compliance & Food Safety

Maintain expert-level compliance with food safety, hygiene, and health standards.

Implement and monitor HACCP and other safety protocols across the kitchen.

Team Management

Lead and mentor a large team of cooks and chefs.

Schedule and allocate kitchen tasks to ensure smooth operations and timely output.

Conduct performance evaluations and provide training to upskill staff.

Menu & Costing

Oversee menu development aligned with seasonal trends and customer preferences.

Collaborate on cost analysis and operational finance to maximize profitability.

Monitor food costs, wastage, and portion controls to maintain adherence.

Event & Special Production

Plan and execute large-scale culinary events and special projects.

Coordinate with cross-functional teams for logistics and delivery.

Qualifications

10 years' experience as an Executive Chef or Production Chef in a similar setting.

Culinary degree or equivalent professional certification.

Strong knowledge of banqueting and large-scale event culinary operations.

Creativity in menu development and presentation.

Excellent cooking and food preparation skills.

Ability to direct and plan food preparation.

Ability to manage and control kitchen staff.

Excellent leadership and team management skills.

Strong organizational and multitasking abilities.

Budget management and cost control skills.

Knowledge of food safety and hygiene standards.

Exceptional communication and interpersonal skills.

Inventory management experience.

Ability to make sound decisions.

Budget management.

Contact

Send your updated CV to

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