Head Chef Constantia

Salary: Market Related Job Type: Contract Sectors: Hospitality General Reference: 196560 Job Type: Contract Sectors: Hospitality General Reference: 196560 Sectors: Hospitality General Reference: 196560 Reference: 196560

Employer: Empact Group

Purpose of the RoleThe Head Chef is responsible for developing and planning menus, establishing recipes and food purchase specifications, and coordinating, executing, supervising, and evaluating all food production activities within a fast-paced operation. The ideal candidate will be a qualified chef with the ability to manage both the strategic and day-to-day operations of the kitchen effectively. Education and Experience RequirementsRelevant tertiary qualification in Hospitality or equivalent industry experience. Must be a qualified chef with proven culinary expertise. Comprehensive knowledge of the catering environment, from fine dining to restaurant dining. Strong understanding of South African and industry-specific legislation. Demonstrated financial acumen with experience in budget management, cost control, and achieving target GP%. Key Areas of ResponsibilityMenu Development and Food ProductionDevelop and plan seasonal and innovative menus. Establish standardized recipes and food purchase specifications. Coordinate, execute, supervise, and evaluate all food production activities. Ensure all dishes meet quality, presentation, and cost standards. Operational ManagementAssist in managing the strategic and daily kitchen operations. Oversee and ensure compliance with Occupational Health and Safety (OHS) standards across all food production areas. Support the manager in maintaining high customer service standards during daily operations. Drive food innovation, including promotional menus and modern trends such as visual display and grab-and-go offerings. Procurement and Cost ControlPlace and manage kitchen and menu-related orders. Maintain accurate records for stock control, tiebacks, and waste tracking. Manage stock par levels to ensure efficiency and minimize waste. Ensure menu costings support optimal business performance and GP% targets. Team ManagementLead and supervise the kitchen production team to ensure operational efficiency. Enforce compliance with working hours, break times, and company policies. Uphold and apply company disciplinary procedures when necessary. Foster a culture of teamwork, professionalism, and high performance.