Job Description

Duties:Lead and manage a team of Function Chefs, ensuring effective rostering, supervision, staff development and training
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 a Grab-and-Go 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.Requirements:Grade 12
Professional 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

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