Job Description

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

• Lead and manage a team of 7 Function Chefs, ensuring effective roster scheduling, supervision, staff development and training requiring excellent planning and organizing from your side at all times.

• Oversee operations for 12 kitchens across multiple locations, ensuring high standards in food preparation, menu planning, and overall kitchen management.

• Oversee the day-to-day kitchen operations at the Coffee Shop.

• Manage all financial aspects of the Coffee Shop, including daily costings, budgeting, cash-ups and banking.

• Implement and uphold food safety, hygiene, and HACCP regulations.

• Planning, organize, and execute large-scale, upmarket events, including multiple three-course plated functions.

• Develop a diverse range of event menus (canapxc3xa9s, three-course, five-course plated, and buffet-style) tailored to client needs and preferences.

• Create and manage three-week term menus for schools and A La Carte menus for an upscale 180-seater restaurant.

• Draft, test and standardize recipes for 12 kitchens ensuring consistency and best quality.

• Run and manage the pass at our upmarket Restaurant during service time to ensure smooth kitchen operations during high-volume periods.

• Oversee inventory management including stock ordering & control.

• Manage cost control measures for all client functions.

• Coordinate the workflow across 12 catering kitchens/units and the 180-seater restaurant, ensuring smooth operations during busy service times.

• Conduct staff training in culinary techniques, health and safety procedures, and recipe execution.

• Prepare and attend client meetings, addressing function requests, food queries, and menu changes ensuring customer satisfaction.

• Manage work schedules for function Chefs ensuring efficient and timely food production.

• Chair disciplinary hearings and manage staff-related issues, fostering a productive and harmonious work environment.

• Traveling to Port Elizabeth and Queenstown to execute functions and events.

RequirementsProfessional culinary qualification (e.g., Diploma in Culinary Arts, City & Guilds, or equivalent).Minimum of 5 years experience as a Head 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.Ability to multi-task and keep a clear head during busy times.Valid drivers license, and own transport as you will be traveling between Grahamstown, Port Elizabeth & Queenstown frequently but based in Grahamstown 90% of the time.Ensure flexibility in terms of working hours and days at all times.BenefitsCompetitive salary above market rates.Potential annual salary increases and year-end bonuses.Retirement, death and funeral benefits.Some of the school holidays off where applicable.Opportunity to work with a supportive team in a dynamic environment.

EnableSA