East London: Chef & Food & Beverage Manager posted by Profile Personnel
Posted on 2025-08-06 00:00:00
| Employer | Profile Personnel |
|---|---|
| Category | Food & Beverage |
| Location | Eastern Cape / East London |
Job Summary
We are seeking a hands-on and experienced Chef and Food & Beverage Manager to oversee all aspects of kitchen operations and food & beverage service for our venues. This dynamic position requires a leader who is passionate about culinary excellence, guest experience, and team management.
Qualifications:
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Formal hospitality or culinary qualification, or relevant certifications.
Experience:
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Minimum of 3 years experience in a combined kitchen and food & beverage management role.
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Proven ability to manage kitchen and front-of-house operations.
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Experience in staff supervision, stock control, and customer service.
-
Experience with menu planning and costing an advantage.
Skills:
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Strong leadership, planning, and organisational skills.
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Ability to multitask and manage time effectively under pressure.
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Proficiency in basic computer programs (MS Word, Excel, POS systems).
-
Excellent communication and interpersonal skills.
Key Responsibilities:
Kitchen Operations:
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Oversee all food preparation and kitchen operations, ensuring high standards of hygiene, taste, and presentation.
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Plan, cost, and update menus in line with seasonal trends and customer expectations.
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Ensure compliance with health and safety regulations at all times.
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Supervise and train kitchen staff, fostering a collaborative and motivated team culture.
Food & Beverage Management:
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Manage all food and beverage service areas, including bars, dining areas, and buffet stations.
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Ensure venues are set up and serviced according to function and event requirements.
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Monitor service quality and customer satisfaction, addressing complaints proactively.
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Oversee inventory control for all F&B items, including purchasing, stock rotation, and monthly stock takes.
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Ensure cleanliness and upkeep of all F&B areas, including cellars, storerooms, and cold rooms.
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Maintain cost controls and wastage minimisation across kitchen and bar operations.
Staff Management:
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Lead and supervise kitchen, bar, and service teams.
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Create and manage staff schedules to ensure adequate coverage.
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Monitor staff presentation, performance, and compliance with policies and procedures.
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Provide training and ongoing development for team members.
General & Administrative:
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Collaborate with Events Manager to coordinate food service for functions and conferences.
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Assist with budgeting, forecasting, and supplier negotiations.
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Maintain accurate records and reports as required by senior management.
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Adhere to company standards, promote team spirit, and uphold a customer-first approach.
This role requires a proactive, committed individual with a strong sense of ownership and pride in delivering high-quality hospitality services. Occasional weekend and evening work will be required.
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