Head Chef

Job Facts

Minimum Requirements

• Must be a qualified chef with proven culinary expertise.
• Comprehensive knowledge of the catering environment, from fine dining to restaurant dining.
• Strong understanding of South African and industry-specific legislation.
• Develop and plan seasonal and innovative menus.
• Establish standardized recipes and food purchase specifications.
• Coordinate, execute, supervise, and evaluate all food production activities.
• Ensure all dishes meet quality, presentation, and cost standards.
• Key Areas of Responsibility
• Menu Development and Food Production
• Relevant tertiary qualification in Hospitality or equivalent industry
• Demonstrated financial acumen with
• in budget management, cost control, and achieving target GP%.

Responsibilities

• Assist in managing the strategic and daily kitchen operations.
• Oversee and ensure compliance with Occupational Health and Safety (OHS) standards across all food production areas.
• Drive food innovation, including promotional menus and modern trends such as visual display and grab-and-go offerings.
• Place and manage kitchen and menu-related orders.
• Maintain accurate records for stock control, tiebacks, and waste tracking.
• Manage stock par levels to ensure efficiency and minimize waste.
• Ensure menu costings support optimal business performance and GP% targets.
• Lead and supervise the kitchen production team to ensure operational efficiency.
• Relevant tertiary qualification in Hospitality or equivalent industry experience.
• Must be a qualified chef with proven culinary expertise.
• Comprehensive knowledge of the catering environment, from fine dining to restaurant dining.
• Strong understanding of South African and industry-specific legislation.
• Demonstrated financial acumen with experience in budget management, cost control, and achieving target GP%.
• Develop and plan seasonal and innovative menus.
• Establish standardized recipes and food purchase specifications.
• Coordinate, execute, supervise, and evaluate all food production activities.
• Ensure all dishes meet quality, presentation, and cost standards.
• Support the manager in maintaining high customer service standards during daily operations.
• Enforce compliance with working hours, break times, and company policies.
• Uphold and apply company disciplinary procedures when necessary.
• Foster a culture of teamwork, professionalism, and high performance.
• The Head Chef is responsible for developing and planning menus, establishing recipes and food purchase specifications, and coordinating, executing, supervising, and evaluating all food production activities within a fast-paced operation. The ideal candidate will be a qualified chef with the ability to manage both the strategic and day-to-day operations of the kitchen effectively.
• Procurement and Cost Control
• Team Management
• Purpose of the Role
• and Experience Requirements
• Key Areas of Responsibility
• Menu Development and Food Production
• Operational Management
• Support the manager in maintaining high
• standards during daily operations.
• Enforce compliance with