Job Description

Job Summary Duties:Culinary Leadership & Menu Development: Develop innovative and seasonal menus that cater to diverse client needs, including special dietary requirements. Ensure menus align with nutritional guidelines, particularly for school-aged children or healthcare clients, where applicable. Maintain high standards of food presentation and quality control.
Operational Management: Oversee the day-to-day kitchen operations, ensuring smooth and efficient service. Manage stock levels, ordering, and supplier relationships to ensure cost-effective purchasing. Implement and uphold food safety, hygiene, and HACCP regulations.
Team Leadership & Training: Lead, mentor, and develop the kitchen team to maintain a high-performance culture. Conduct regular training on food preparation, safety, and industry trends. Foster a positive working environment that encourages creativity and teamwork.
Budgeting & Cost Control: Monitor food and labour costs to ensure financial sustainability. Implement portion control and waste management strategies to optimize efficiency. Assist in pricing menus competitively while maintaining profitability.
Event & Client Engagement: Work closely with the functions team to execute special functions, VIP events, and bespoke dining experiences. Engage with clients to understand their catering needs and ensure satisfaction. Ensure all meals and services align with contract requirements and client expectations.Requirements:Grade 12
Professional culinary qualification (e.g., Diploma in Culinary Arts, City & Guilds, or equivalent).
Minimum of 5 years experience as an Executive Chef or Senior Sous Chef in a contract catering, hotel or high-volume environment.
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.
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