Functions & Productions Chef

Reference: 9358 NB
Consultant: Nine Broodryk 

Job Description: 

• Menu Development: Collaborate with the culinary team to create innovative and seasonal menus tailored to various events, including weddings, corporate functions, and wine tastings, showcasing the estate’s wines and local produce.
• Food Production: Oversee the production kitchen operations, ensuring the timely preparation and delivery of high-quality dishes for events while maintaining consistency and adherence to culinary standards.
• Kitchen Management: Lead and mentor kitchen staff, including cooks and assistants, fostering a collaborative and productive working environment.
• Implement training programs and standard operating procedures to optimize efficiency and quality.
• Quality Control: Uphold rigorous standards of food quality, presentation, and taste, conducting regular inspections and tastings to ensure adherence to specifications and guest satisfaction.
• Inventory and Cost Control: Manage food inventory levels, ordering, and stock rotation to minimise waste and optimize cost efficiency. Monitor kitchen expenses and budgets, implementing strategies to control costs without compromising quality.
• Hygiene and Safety: Enforce strict adherence to food safety regulations and hygiene standards, maintaining a clean and organised kitchen environment.
• Conduct regular inspections and implement corrective actions as needed.
• Collaboration: Collaborate closely with other departments, including event planning, hospitality, and winemaking teams, to ensure seamless coordination and execution of events and culinary experiences.

Qualifications: 

• Proven experience as a Chef in a high-volume, upscale establishment, preferably within the hospitality or wine industry.
• Strong culinary skills and creativity, with a passion for crafting exceptional dishes using fresh, local ingredients.
• Excellent leadership and communication abilities, with a demonstrated ability to lead and motivate a diverse team.
• Thorough knowledge of food safety regulations and best practices in kitchen management.
• Ability to thrive in a fast-paced, dynamic environment and adapt to changing priorities.
• Diploma or degree in Culinary Arts or relevant field is preferred.
• Flexibility to work evenings, weekends, and holidays as required by event schedules.

How to Apply: 

• Email your comprehensive CV to exceedhr@exceed.co.za. 
• If you are already registered, please forward your CV and the relevant reference number to the consultant with whom you are currently registered in order to avoid duplicity on our system. 
• We reserve the right to only conduct interviews with candidates of choice. 
• Applicants who have not received feedback within 30 days from the closing date must please accept their application as unsuccessful. 

Submit CV

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