Head Chef - Staff Solutions
Graaff Reinett, Eastern Cape
2 day(s) ago
Permanent
Salary - Market Related
Our client in the Hospitality Industry is seeking a Head Chef to lead and kitchen and stewarding team at the organisation
Skills
5 star hotel Culinary F&B Food Safety head chef Hospitality OperationsGENERAL DUTIES & RESPONSIBILITES
Educational Requirements:
- Lead the strategic direction, annual plans, and standards for the kitchen and stewarding operations.
- Develop menus that are innovative, culturally diverse, and responsive to guest preferences and dietary needs.
- Create and document standard recipes to ensure consistency and quality in food production and presentation.
- Ensure continuous innovation in culinary offerings, aligned with current food trends and seasonal ingredients.
- Ensure all food is prepared in accordance with high food safety standards, including proper storage, processing, and disposal.
- Collaborate with stewarding to develop and implement cleaning and deep-cleaning schedules.
- Oversee procurement, supporting local and sustainable sourcing where possible.
- Ensure timely and cost-effective ordering of food supplies in accordance with menu plans and forecasted guest numbers.
- Work with Human Resources to recruit, train, and develop a high-performing culinary team.
- Monitor staff performance and provide continuous coaching, feedback, and performance reviews.
- Prepare annual department budgets, CAPEX/OPEX proposals, and manage food costs within set targets.
- Maintain records and ensure compliance with all legal, safety, and company standards.
- Deputise for the General Manager when required, taking full responsibility for operational leadership.
- Ensure culinary services meet and exceed guest expectations.
- Maintain high guest satisfaction and online reputation through excellent food offerings and responsive service.
- Exhibit courteous and professional conduct with guests at all times.
- Recruit, train, and mentor kitchen and stewarding staff to ensure a pipeline of future culinary leaders.
- Set and monitor team and individual KPIs aligned with departmental goals.
- Develop and implement structured onboarding and ongoing training programs, with a focus on food safety and hygiene.
- Cultivate a culture of excellence, pride, collaboration, and innovation within the team.
- Develop and enforce high culinary standards across all kitchen operations.
- Ensure all food safety, hygiene, and quality control procedures are adhered to rigorously.
- Lead internal audits and act swiftly on any quality lapses.
- Continuously seek improvements to raise standards and efficiencies.
- Manage the kitchen and stewarding budgets effectively, ensuring cost control and high-quality output.
- Monitor and control food cost percentages and implement waste reduction initiatives.
- Develop stock control systems and ensure compliance with purchasing policies.
- Recommend and manage CAPEX purchases, ensuring strategic investment in kitchen infrastructure.
- Ensure all kitchen and stewarding equipment is maintained in excellent condition.
- Work with Technical Services and Stewarding to establish and oversee maintenance and cleaning schedules.
- Contribute input for kitchen equipment acquisition and facility upgrades.
- Ensure full compliance with local legislation and company policies across food safety, health, and hygiene.
- Maintain up-to-date health certification for all kitchen staff.
- Protect guest, employee, and company confidentiality at all times.
- Process Excellence & Service Delivery – Ensures consistent, high-quality food and efficient kitchen processes.
- Sustainable Quality & Attention to Detail – Maintains standards, reduces waste, and upholds presentation excellence.
- Innovation for Results – Drives innovation in menus, preparation, and guest experiences.
- Initiative & Change Agent – Proactively implements improvements and handles transitions effectively.
- Teamwork & Collaboration – Builds a unified, high-performing culinary team.
- Managing Uncertainty & Adaptability – Leads calmly through changes and maintains performance under pressure.
Educational Requirements:
- Bachelor’s degree and/or Diploma in Culinary Arts
- Certification in Food Safety (e.g., HACCP)
- Minimum of 8 years in culinary leadership in luxury hospitality
- Proven experience managing large teams in high-end hotels, cruises, or residences
- Recipe and costing systems
- Microsoft Office and procurement software
- Food safety and hygiene regulations
- Resilient, calm under pressure, and emotionally stable
- Committed to excellence, guest satisfaction, and team development
- High physical endurance and sensory acuity
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