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Grahamstown: Senior Head Chef

Grahamstown: Senior Head Chef

Posted on 2025-09-21 00:00:00

Employer Unspecified
Category Catering / hospitality
Location Makana  / Grahamstown

Job Summary

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

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We are seeking a dynamic and visionary Executive Group Chef to provide strategic leadership across multiple lodges or culinary operations. This role is responsible for maintaining the highest standards of culinary excellence, operational efficiency, team development, and innovation in line with our brands food philosophy. Key Responsibilities: Strategic & Operational Oversight Lead and coordinate culinary operations across multiple properties. Develop and implement standardized food strategies, operational procedures, and quality benchmarks. Ensure alignment with the brands vision, guest expectations, and industry trends. Team Leadership & Development Mentor and support Head Chefs and Sous Chefs to ensure high-performing teams. Be responsible for the recruitment, training, and management of all kitchen staff. Oversee staff rostering, attendance, and payroll-related records. Foster a culture of excellence, teamwork, and continuous improvement. Menu Innovation & Quality Control Design, refine, and update menus to ensure creativity, variety, and quality. Approve and finalize dishes prior to service to ensure presentation and taste standards. Monitor guest satisfaction and implement feedback mechanisms. Cost & Resource Management Manage food costs, stock levels, and procurement according to operational needs. Plan orders of ingredients and kitchen equipment, and manage supplier relationships. Arrange for timely repairs and maintenance of kitchen infrastructure. Compliance & Safety Ensure full compliance with health, safety, hygiene, and sanitation standards. Conduct regular inspections and audits across kitchens. Oversee training in health and safety best practices. Executive Collaboration Represent the culinary department in leadership and strategy meetings. Collaborate with other department heads to support business goals and elevate guest experience. Required Skills & Qualifications: Minimum 10 years of culinary experience in hospitality, with at least 5 years in senior/executive roles . Proven success as a Head Chef or Executive Chef in luxury or multi-property environments. Strong leadership, mentorship, and people management skills. Strategic thinker with solid business and financial acumen. Excellent knowledge of modern culinary trends and optimized kitchen operations. Competent in MS Office, restaurant management software, POS systems, and Sage. Certified in food safety, hygiene, and kitchen health regulations. Culinary degree or relevant qualification. What We Offer: Opportunity to work in a dynamic and creative environment. Autonomy to shape food philosophy and influence guest experience. Competitive salary with structured time-off cycles (6 weeks on / 2 weeks off). Supportive executive team and professional growth opportunities.

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