Regional Head Chef at EnableSA (Pty) Ltd

Our client is seeking an experienced Regional Head Chef to join the Grahamstown team

The successful candidate will:

1. Lead and manage a team of 7 Function Chefs, ensuring effective roster scheduling, supervision, staff development, and training, requiring excellent planning and organizing skills.
2. Oversee operations for 12 kitchens across multiple locations, maintaining high standards in food preparation, menu planning, and overall kitchen management.
3. Manage daily operations at the Coffee Shop, including financial aspects such as costings, budgeting, cash-ups, and banking.
4. Implement and uphold food safety, hygiene, and HACCP regulations.
5. Plan, organize, and execute large-scale, upmarket events, including multiple three-course plated functions.
6. Develop diverse event menus (canapés, three-course, five-course plated, buffet-style) tailored to client needs.
7. Create and manage three-week term menus for schools and A La Carte menus for an upscale 180-seater restaurant.
8. Standardize recipes across 12 kitchens to ensure consistency and quality.
9. Manage the pass during service at the upscale restaurant to ensure smooth operations during high-volume periods.
10. Oversee inventory management, including stock ordering and control.
11. Implement cost control measures for all client functions.
12. Coordinate workflow across 12 catering kitchens/units and the restaurant, ensuring efficiency during busy periods.
13. Conduct staff training in culinary techniques, health and safety procedures, and recipe execution.
14. Attend client meetings to address requests, queries, and menu changes, ensuring customer satisfaction.
15. Manage work schedules for function Chefs to ensure efficient and timely food production.
16. Lead disciplinary hearings and staff-related issues, fostering a positive work environment.
17. Travel to Port Elizabeth and Queenstown to execute functions and events as needed.

Requirements

• Professional culinary qualification (e.g., Diploma in Culinary Arts, City & Guilds, or equivalent).
• Minimum of 5 years’ experience as a Head Chef in contract catering, hotel, or high-volume environments.
• Strong knowledge of food safety and hygiene regulations.
• Experience in menu costing, procurement, and budget management.
• Excellent leadership, organizational, and communication skills.
• Ability to work in a fast-paced environment and adapt to changing client needs.
• Ability to multi-task and remain composed during busy times.
• Valid driver’s license and own transport, as travel between Grahamstown, Port Elizabeth, and Queenstown is required, with the role based in Grahamstown 90% of the time.
• Flexibility in working hours and days.

Benefits

• Competitive salary above market rates.
• Potential annual salary increases and year-end bonuses.
• Retirement, death, and funeral benefits.
• Some school holidays off, where applicable.
• Opportunity to work with a supportive team in a dynamic environment.

Desired Skills and Qualifications

• Grade 12
• Relevant qualification (Diploma preferred)
• Minimum 5 years' experience in a similar role

About The Employer