Head Chef

About the role

The Head Chef leads the kitchen team, ensuring the highest standards of food quality, hygiene and cost control across banquet functions and à‑la‑carte service. This hands‑on position requires meticulous planning, menu development and staff supervision.

Key responsibilities

• Collect weekly function lists, plan menus, price dishes and coordinate with owners and management.
• Prepare stock lists, order supplies, manage inventory, conduct weekly and monthly stock‑takes and control waste.
• Develop and maintain food cost targets (≤ 40 %) and calculate dish preparation costs.
• Schedule shifts, manage overtime, plan staff holidays and conduct weekly team meetings.
• Supervise all kitchen staff, approve every dish, ensure timely service and maintain hygiene and cleaning rosters.
• Handle equipment issues, oversee daily prep work and step in to cook during peak periods or staff absences.
• Conduct menu tastings, meet with guests and update menu items in the ordering system.

Required profile

• Minimum Grade 10 certificate with five years kitchen experience, or relevant hospitality diploma with at least one year experience.
• Strong knowledge of food preparation, baking, costing and menu engineering.
• Ability to work long hours on foot, lift up to 8 kg and maintain high energy levels.
• Excellent communication, leadership and problem‑solving abilities.
• Fluent in English and Afrikaans (reading, writing and speaking).
• Proven ability to plan, organise and prioritize tasks under pressure.