Head Chef

SUMMARY:
Busy Restaurant in Sandton, offering a refined, casual approach to dining is currently recruiting for a Head Chef.
 
The Head Chef will be responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavour, resulting in outstanding guest satisfaction.
 
Additionally responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, staff management, HR & Payroll, hygiene practices and training within the kitchen.

POSITION INFO:
Duties: Develop and adapt menus, considering seasonal ingredients, dietary restrictions, and customer preferences. Responsible for creating new dishes and incorporating them into the menu, ensuring consistency and quality. Collaborate with management to determine menu prices based on ingredient costs and market factors. Direct the preparation and cooking of food, ensuring adherence to recipes, standards, and safety guidelines. Inspect raw and cooked food items to guarantee the highest quality, taste, and presentation. Ensure the kitchen is clean, organized, and meets hygiene and safety standards. Responsible for recruiting, training, and managing kitchen staff, including chefs, cooks, and other kitchen personnel. Assign tasks, monitor performance, and ensure staff adhere to procedures. Foster a positive and productive work environment, motivating staff to achieve high standards. Track inventory levels, order ingredients and supplies, and ensure efficient use of resources. Work with suppliers to source high-quality ingredients, negotiate pricing, and maintain relationships. Manage kitchen costs, including food costs, labour costs and other expenses. Manage the flow of work in the kitchen, ensuring efficiency and smooth operation. Oversee equipment maintenance, ensuring it is in good working order. Work with restaurant managers and owners to align kitchen operations with the restaurant's goals. Ensure compliance with health and safety regulations, food safety standards, and other relevant regulations. Keep up with the latest culinary trends and techniques to enhance the menu and cooking methods. Responsible for resolving issues as they arise, ensuring the kitchen runs smoothly. Requirements: Culinary Degree or Diploma Minimum of 3 - 5 years experiences in a similar capacity in a restaurant environment Displays leadership qualities Exemplifies excellent customer service and creates a positive atmosphere. Having an eye for detail and creativity to look at things differently will be a key to developing the F&B experience. Able to demonstrate excellent written and verbal communication in English.

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