Head Chef

SUMMARY:
Key Duties & Responsibilities

1. Culinary Leadership & Menu Innovation

• Create, refine & oversee seafood-focused menus—incorporating seasonal and local ingredients with a creative flair while balancing cost and presentation standards.
• Polish and approve dishes before they reach patrons, upholding high-quality taste and presentation.

• Manage daily operations of the kitchen, from prep stations to plating, ensuring smooth execution.
• Monitor ingredient ordering, inventory, and supplier relations to minimize waste and maintain freshness.

• Hire, lead, train, and mentor sous chefs, line cooks, and kitchen staff, fostering teamwork and skill development.

• Handle staffing schedules, payroll oversight, and maintain productivity.
• Manage budgets, food, and labor costs, aiming for profitability in the dining operation.
• Implement waste reduction strategies and creative cost-saving measures.

• Ensure strict adherence to South African food hygiene, safety standards, and kitchen sanitation regulations.
• Keep equipment maintained and the cooking environment safe.

• Work alongside management or general managers to align kitchen operations with overall restaurant strategy, events, promotions, or guest experience.

POSITION INFO:
Qualifications & Skills
Professional Experience & Expertise

• Proven experience as a Head Chef, preferably in seafood or upscale restaurant environments.
• For seafood establishments, 10+ years of relevant culinary expertise is often sought.

• Culinary degree or diploma, or equivalent certification (Culinary Science, hotel management, etc.).
• Health & safety credentials—such as food hygiene certificates recognized in South Africa.

• Strong leadership and communication, ensuring an efficient and motivated kitchen team.
• Creative menu development and operational organization—ability to innovate while maintaining discipline and consistency.