Head Chef

Reference: 10130 CDS
Consultant: Carina de Swardt 

Job Description: 

  • Catering for Weddings & Events
  • Plan and execute menus for weddings, corporate events, and private functions
  • Ensure high-quality food production that aligns with client expectations and dietary requirements
  • Collaborate with the events team to deliver seamless culinary experiences
  • Kitchen Staff Management
  • Recruit, train, and supervise kitchen staff across both the Bistro and Banqueting operations
  • Schedule and delegate tasks to optimize kitchen operations
  • Foster a positive and professional kitchen environment that encourages teamwork and high performance
  • Monitor staff performance and provide ongoing mentorship
  • Stock Control & Procurement
  • Oversee the ordering and management of stock to ensure cost-effective operations
  • Conduct regular stock takes and minimise wastage through efficient inventory management
  • Build and maintain relationships with suppliers to source high-quality, fresh ingredients
  • Menu Development
  • Design and implement seasonal menus that highlight the estate’s fresh fruits and herbs
  • Innovate and experiment with new dishes while maintaining consistency and quality
  • Stay updated with culinary trends and incorporate them into menu planning
  • Picnic Offering
  • Create appealing and convenient picnic options tailored to guests’ preferences
  • Ensure that picnic offerings align with the estate’s brand and provide a unique experience
  • Compliance & Safety
  • Maintain compliance with health and safety regulations, ensuring a clean and organised kitchen environment
  • Implement food safety protocols and staff training in accordance with HACCP standards.
  • Manage audits and inspections to meet regulatory requirements
  • Financial Management
  • Assist in budgeting and cost control measures to maximise profitability
  • Monitor food costs, labor expenses, and profitability of menu items
  • Guest Experience
  • Work closely with front-of-house teams to ensure a consistent and enjoyable dining experience
  • Address guest feedback and continuously strive for improvement

Qualifications: 

  • Minimum of 5 years of experience as a Head Chef in a similar environment, with a strong background in banqueting and bistro operations
  • Proven expertise in catering for weddings, events, and large functions
  • Excellent leadership and team management skills
  • Strong knowledge of seasonal produce and menu planning
  • Exceptional organisational and multitasking abilities
  • Passion for culinary excellence and innovation
  • Strong financial acumen related to cost control and budgeting
  • Ability to work under pressure in a fast-paced environment
  • Relevant culinary qualifications and certifications

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.