KwaZulu-Natal: HEAD CHEF – NOURISH RESTAURANT & BANQUETING

Required Qualifications & Experience Culinary Diploma or equivalent qualification. Minimum 58 years senior kitchen leadership experience. Proven restaurant and banqueting experience. Strong financial acumen and menu costing expertise. Reporting Structure Reports To: Food & Beverage Operations Director Direct Reports: Senior Sous Chef, Sous Chefs, Chef de Parties, Commis Chefs, Pastry Team, Kitchen Stewards. Key Responsibilities Culinary Leadership & Food Excellence Lead all culinary operations for Nourish Restaurant and Banqueting. Maintain consistency in food quality, presentation, and portion control. Develop seasonal menus aligned with Midlands produce and hotel positioning. Banqueting & Event Execution Oversee weddings, conferences, corporate events, and group dining. Collaborate with Sales & Events teams on menu planning and costing. Ensure seamless execution from planning through service delivery. Financial & Cost Control Achieve targeted Gross Profit margins. Control food cost through recipe costing, waste reduction, and portion control. Participate in monthly stock takes and financial reviews. Kitchen Operations Implement structured prep lists, production schedules, and cleaning systems. Ensure operational readiness across all service periods. Team Leadership & Development Recruit, mentor, and develop kitchen team members. Conduct training, performance reviews, and disciplinary processes. Health, Safety & Compliance Maintain HACCP compliance and hygiene standards. Ensure audit readiness at all times. Menu Development & Innovation Design menus balancing creativity and profitability. Introduce seasonal updates aligned with guest feedback. Guest Experience Maintain visibility during service. Support service recovery and uphold luxury hospitality standards. Key Performance Indicators Food GP achievement targets Guest satisfaction scores Food consistency and plating standards Staff retention and development Hygiene audit results Waste and stock variance control Core Competencies Leadership under pressure Operational planning Financial awareness Attention to detail Menu engineering Communication & collaboration Problem solving Time management Working Conditions Shift-based schedule including weekends and public holidays. High-volume operational environment with extended hours during peak events and wedding seasons. Remuneration Salary will be discussed during the interview process and aligned with experience and qualification