Head Chef
Gauteng, South Africa
Job Description
Key Responsibilities
Lead, train, and manage the kitchen brigade to ensure timely and high-quality service across all meal periods, including a la carte and buffet.
- Design and execute group menus, buffet plans, and a fully costed a la carte offering aligned with seasonal availability and budget expectations.
- Implement structured shift planning and ensure all service deadlines are met without General Manager intervention.
- Control food costs and ensure disciplined procurement practices, including stock tracking, price comparisons, and supplier accountability.
- Maintain consistent stock availability for all operational needs and prevent shortages of essential items.
- Ensure hygiene, safety, and kitchen organization standards are upheld daily.
- Submit daily cost of sales data, weekly menu plans, and staff training reports on time.
- Oversee efficient preparation for groups up to 300 guests with no compromise on quality or timing.
The ideal candidate will:
- Local citizens
- Diploma in Culinary Art
- Have a minimum of 5 years' experience as Head Chef in a high-volume lodge, hotel, or conference venue.
- Demonstrate excellent leadership, planning, and communication skills.
- Be hands-on, highly organized, and solution-driven with the ability to lead by example.
- Possess strong cost control and financial management capabilities.
- Have a deep understanding of African and international cuisines.
- Be passionate about staff development and food consistency.
- Be able to troubleshoot under pressure, manage simultaneous service points, and prevent guest complaints through operational readiness.
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Job Detail
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Job IdJD1465525
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IndustryNot mentioned
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Total Positions1
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Job Type:Full Time
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Salary:Not mentioned
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Employment StatusPermanent
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Job LocationGauteng, South Africa
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EducationNot mentioned