Duties:
 
Responsible for mentoring and leading the kitchen team
Coaching & mentoring and training junior staff
Daily meal planning
Producing innovative dining experiences
Quality control
Continually maintain highest standards of hygiene
Regular updates of menus and food offering to ensure variety and balance of food offering
Supplier management and effective stock / purchasing strategy to ensure maximisation of profit
Conduct performance reviews of direct reports
Any other duties that may be required
 
Requirements:
 
Grade 12
A formal culinary qualification from a recognized culinary institution
At least 5 years in a Head Chef role within an upmarket establishment
Experience managing a large sized kitchen team
Strong leadership skills with a track record of leading diverse teams
Proven track record of creating and executing exceptional culinary concepts and menus
Good knowledge of creating, implementing, and maintaining written control documents and training manuals
In depth knowledge and understanding of stock procedures and control
In depth knowledge of planning, budgeting, and departmental administration
Must be a strong leader, and firm in dealing with staff
Strong computer literacy and administrative skills, Semper knowledge advantageous
Strong financial acumen and ability to cost properly and maximize profitability
Passion for quality and creativity in culinary arts, with a focus on staying abreast of food trends
Strong organizational and time management skills, with the ability to prioritize and multitask effectively
Strong insight of tight stock control systems, competitive procurement and health & safety systems

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