Grahamstown: Senior Head Chef

Duties: Oversee culinary operations across properties or departments. Develop and implement food strategies and SOPs. Mentor Head Chefs and Sous Chefs. Monitor quality, cost control, and guest satisfaction. Represent the culinary team in executive meetings. Control and direct the food preparation process and any other relative activities Construct menus with new or existing culinary creations ensuring the variety and quality of the servings Approve and “polish” dishes before they reach the customer Plan orders of equipment or ingredients according to identified shortages Arrange for repairs when necessary Remedy any problems or defects Be fully in charge of hiring, managing, and training kitchen staff Oversee the work of junior chefs Rostering of all chefs Maintain records of payroll and attendance Comply with nutrition and sanitation regulations and safety standards Foster a climate of cooperation and respect between coworkers Requirements: Grade 12 A formal culinary qualification Executive-level culinary and management skills. At least 10 years in hospitality kitchens. Strong leadership and mentoring ability. Business acumen and strategic thinking. Inspirational and decisive. Committed to excellence and innovation. Collaborative and forward-thinking. Proven success in senior leadership roles. Proven experience as Head Chef Exceptional proven ability in kitchen management Ability to divide responsibilities and monitor progress Outstanding communication and leadership skills Up to date with culinary trends and optimized kitchen processes Good understanding of useful computer programs (MS Office, restaurant management software, POS, Sage) Credentials in health and safety training