Head Chef/ Kitchen Manager

SUMMARY:
The Head Chef / Kitchen Manager is responsible for overseeing the entire kitchen operation, ensuring that high standards of food quality, hygiene, and kitchen efficiency are maintained at all times. This individual will lead a team of chefs and kitchen staff, manage inventory and supplier relations, and ensure the kitchen operates within budget.
Key Responsibilities:
Kitchen Management:

• Supervise and coordinate all kitchen activities.
• Ensure smooth day-to-day running of the kitchen during service.
• Plan and delegate kitchen duties effectively.

• Design seasonal and daily menus with creative input.
• Cater to both à la carte and group booking requirements.
• Incorporate local ingredients and Vaal Dam region preferences.

• Ensure consistently high food quality and presentation.
• Monitor portion and waste control to maintain profitability.
• Stay up to date with culinary trends and customer preferences.

• Recruit, train, and supervise kitchen staff.
• Create weekly staff rosters and ensure adequate coverage.
• Conduct regular performance reviews and manage conflict when necessary.

• Enforce hygiene and sanitation standards in compliance with health regulations.
• Maintain records for food safety inspections (HACCP knowledge advantageous).

• Manage stock levels, ordering, and receiving of goods.
• Maintain supplier relationships and negotiate pricing.
• Monitor kitchen expenditure to ensure alignment with budget targets.

POSITION INFO:
Qualifications and Experience
Minimum Requirements:

• Culinary qualification (e.g. Diploma in Professional Cookery, City & Guilds, or equivalent).
• 5+ years of experience in a senior chef role (Sous Chef or higher), preferably with 2+ years in a Head Chef/Kitchen Manager position.
• Strong knowledge of kitchen operations, food cost control, and hygiene standards.
• Proven leadership and team management experience.
• Excellent communication and organizational skills.
• Computer literacy (MS Office, stock systems like GAAP, Pilot, or similar).
• Own transport and willingness to reside near or commute to the Vaal Dam area.

• Previous experience in a waterside resort, guesthouse, or high-volume restaurant.
• Flexible with work hours (weekends, holidays, peak season).
• Creative and passionate about food trends and customer experience.
• Ability to work under pressure and manage multiple functions (e.g. à la carte + functions + events).