Plettenberg Bay: Head Chef posted by Craven Cottage CC

Kitchen Leadership & Operations:

Lead, train and motivate the kitchen team to meet and exceed food preparation and presentation standards
Direct daily kitchen operations to ensure smooth, efficient service
Ensure clear communication within the kitchen, management and front of house
Ensure stores are correctly managed, secured and maintained

Menu Development & Quality Control:

Develop creative, innovative menus aligned with the restaurants positioning and ethos
Ensure all recipes can be consistently executed by the kitchen team
Maintain high standards of presentation, flavour and portion control
Handle culinary-related guest feedback and complaints professionally
Hero craft brewery in menu development and food pairings
Work with our gardeners in making full use of the organic kitchen garden and the production of excess garden produce for our onsite shop

Hygiene, Safety & Compliance:

Ensure strict adherence to hygiene, food safety and kitchen protocols
Maintain a safe, clean and well-organised kitchen environment at all times
Ensure food labelling, storage and waste management procedures are followed

Stock, Cost & Financial Control:

Place orders timeously to avoid stock shortages or unnecessary wastage
Source quality suppliers while monitoring pricing and product consistency
Control food costs within set parameters
Manage staffing levels in line with operational needs and budgets

People Management & HR Responsibilities:

Ensure correct recruitment procedures are followed for kitchen staff
Provide ongoing on-the-job training, coaching and development
Conduct probation reviews and performance discussions timeously
Apply fair, consistent and equitable discipline
Ensure kitchen dress code and grooming standards are maintained
Manage staff files and submit HR documentation within deadlines
 
Special Events, Weddings & Outside Catering:
 
Assist management in the timeous creation, costing and execution of special event and wedding menus
Maintain high standards of presentation, flavour and service in the delivery thereof
Limit unnecessary wastage and maintain strict cost controls on all special events
Lead, train and motivate the kitchen team in the fulfilment of required preparation and execution of special event requirements

Requirements:

Relevant culinary qualification
Minimum of 3 years’ experience as a Head Chef within an a la carte restaurant environment
Strong understanding of high volume, a la carte kitchen operations and service delivery.   
Proven leadership and people management capability
Sound commercial awareness with strong cost control skills
High standards of hygiene, organisation and attention to detail
Ability to work under pressure, as a team and lead by example