Grahamstown: Senior Head Chef posted by Staff Solutions
Posted on 2025-09-21 00:00:00
| Employer | Staff Solutions |
|---|---|
| Category | Tourism/Hospitality Management |
| Location | Eastern Cape / Grahamstown |
Job Summary
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 brand’s 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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