Stellenbosch: Banqueting Head Chef

Duties: Strategic Leadership: Provide visionary leadership and strategic direction for the culinary department. Develop and execute long-term culinary plans aligned with the propertys goals and vision. Menu Creation and Innovation: Conceptualize, design, and oversee the creation of innovative and diverse menus that reflect culinary trends, seasonal ingredients and the establishment’s concept. Quality Assurance: Ensure uncompromising quality, taste, and presentation of all dishes. Lead by example in maintaining the highest culinary standards. Team Management: Oversee and mentor the kitchen team, including Sous Chefs, Chef de Parties, and kitchen staff. Cultivate a positive, high-performance work environment through effective leadership and mentorship. Menu Development: Lead the creation and development of recipes, dishes, and presentation techniques. Continuously seek ways to elevate the dining experience. Cost Control and Financial Management: Manage ingredient inventory, control costs, and optimize kitchen operations to achieve financial goals. Minimize wastage and maintain profitability. Kitchen Operations: Manage and streamline daily kitchen operations, including staff scheduling, production timelines, and workflow optimization. Staff Development: Foster the professional growth and development of kitchen staff. Provide ongoing training, coaching, and mentorship to enhance their culinary skills. Hygiene and Safety: Ensure strict adherence to food safety and sanitation standards throughout the kitchen. Maintain a clean, organized, and safe kitchen environment. Collaboration and Communication: Foster effective communication with team members, superiors, servers, and other departments. Ensure seamless coordination across all aspects of food service. Culinary Excellence: Drive the establishment’s reputation for culinary excellence, creativity and innovation. Stay updated on industry trends and participate in culinary competitions or events. Requirements: Culinary degree or equivalent culinary certifications. At least 2 – 3 years’ experience in a similar position in a 4* or 5* hotel or restaurant of equivalent standard. Extensive experience in progressively responsible culinary leadership roles, including Executive Sous Chef or Head Chef positions. Expert knowledge of advanced cooking techniques, ingredients, menu development, and kitchen management. Outstanding leadership, team management, and mentoring skills. Excellent communication, organizational, and interpersonal abilities. Exceptional creativity and ability to pioneer culinary innovation. Strong attention to detail and ability to manage high-pressure situations. Comprehensive understanding of food safety and sanitation regulations.