Head Chef / Kitchen Manager (Halaal)

SUMMARY:
Islamic Education Institute based in Benoni is looking for an experienced Head Chef / Kitchen Manager to oversee daily culinary operations, meal planning, and team supervision of the kitchens, as well as community events.
 
The ideal candidate must possess deep expertise in strict Halaal culinary standards, bulk food production, and kitchen management to deliver wholesome, compliant meals in a clean and organized environment.

POSITION INFO:
Duties: Ensure compliance with Islamic dietary laws across all food preparation, cooking, plating, and storage activities; maintain kitchen integrity free from cross-contamination. Plan and prepare daily high-volume meals for students, staff, and residents, alongside specialized catering for community programs and hosted events. Develop cost-effective, nutritious weekly menus; source certified ingredients exclusively from recognized Halaal-certified suppliers (SANHA, MJC, NIHT, or equivalent). Supervise and schedule kitchen support staff, ensuring all team members are thoroughly trained in food safety, kitchen hygiene, and strict Halaal handling practices. Oversee purchasing, inspect incoming stock for valid Halaal certification and freshness, and track inventory to minimize food waste. Maintain strict kitchen cleanliness, equipment sanitation, and food storage standards (HACCP principles aligned with Islamic hygiene guidelines). Requirements: Minimum 2 years of kitchen management or head chef experience in institutional, venue, or high-volume catering settings. Comprehensive understanding of Islamic dietary rules (Halaal vs. Haraam), critical control points against cross-contamination, and certification verification procedures for incoming stock. Strong leadership, bulk cooking proficiency, menu engineering, stock management, and time discipline. High integrity, attention to detail, and willingness to work flexible hours for events and facility schedules. Skill in planning varied, cost-effective, and wholesome meal plans scaled accurately for both daily resident counts and large event crowds. Strong grasp of standard food safety regulations (HACCP principles), sanitation protocols, correct temperature monitoring, and hygienic food storage practices. Practical knowledge of inventory management, kitchen budgeting, food cost control, vendor liaison, and preventative equipment maintenance. Ability to manage, train, schedule, and delegate responsibilities effectively to kitchen utility staff and assistant cooks. Proficiency in stocktaking, order forecasting, minimizing kitchen waste, and verifying the compliance of delivered goods. Uncompromising commitment to maintaining strict Halaal compliance and religious food standards. Calm, methodical approach under pressure, with flexibility to work early mornings, weekends, or extended shifts during community events. Meticulous regarding cleanliness, ingredient quality, stock rotation, and food presentation. Community-minded, respectful, and dedicated to serving students, staff, and guests with warmth and efficiency.