Job Description

Role Summary

To lead and manage the kitchen team, ensuring the preparation and delivery of high-quality dishes while maintaining efficiency, creativity, and compliance with health and safety standards.

Key Responsibilities

Kitchen Leadership and Management
- Oversee the entire kitchen operation, including food preparation, cooking, and presentation.
- Lead, motivate, and manage the kitchen team, fostering a positive and productive working environment.
- Develop and implement kitchen policies and procedures to ensure smooth and efficient operations.

Menu Development and Food Quality
- Design and update the menu, incorporating seasonal ingredients and innovative culinary techniques.
- Ensure all dishes meet the restaurant's quality standards in terms of taste, presentation, and portion control.
- Stay informed about culinary trends and incorporate them into the menu as appropriate

Staff Supervision and Training
- Recruit, train, and develop kitchen staff, including Sous Chefs, Chef de Partie, and other kitchen team members.
- Conduct regular performance evaluations and provide constructive feedback to team members.
- Organise and lead training sessions to enhance the skills and knowledge of the kitchen team.

Inventory and Cost Control
- Oversee the management of kitchen inventory, ensuring adequate stock levels and minimising waste, counting stock in the absence of a stock controller.
- Work with the stock controllerto source high-quality ingredients at the best possible prices. - Monitor food costs and implement strategies to maintain profitability without compromising quality.

Kitchen Hygiene and Safety
- Ensure the kitchen complies with all health, safety, and food hygiene regulations, HACCP and FIFO procedures.
- Implement and enforce proper food handling, storage, and sanitation practices.
- Conduct regular kitchen inspections to ensure cleanliness, organisation, and equipment maintenance.

Collaboration and Communication
- Collaborate with the FOH team to ensure seamless service and guest satisfaction.
- Communicate effectively with the restaurant management to align kitchen activities with business goals.
- Participate in management meetings and contribute to discussions on restaurant performance and improvements.

Problem-Solving and Decision-Making
- Address any kitchen-related issues promptly, ensuring minimal disruption to service.
- Make informed decisions regarding kitchen operations, staffing, and menu changes.
- Handle customer feedback and complaints related to food quality or service, implementing improvements as needed.

Required Skills and Qualifications

- Proven experience as a Head Chef or in a senior culinary role in a professional kitchen.
- Strong leadership and management skills.
- Excellent culinary skills and a deep understanding of cooking techniques and kitchen equipment.
- Creativity and innovation in menu design and presentation.
- Ability to work efficiently in a high-pressure environment.
- Strong communication and interpersonal skills.
- Commitment to maintaining high standards of food quality, hygiene, and safety.

Job Type: Full-time

Pay: From R15000,00 per month

Ability to commute/relocate:

Wynberg, Gauteng: Reliably commute or planning to relocate before starting work (Required)
Experience:

Head Chef: 5 years (Preferred) Restaurants: 5 years (Preferred)
Work Location: In person