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.
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