Regional Head Chef
Regional Head Chef
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4-5years
Not Disclosed
Salary Not Disclosed
1 Vacancy
Job Description
Our client is seeking an experienced Regional Head Chef to join the Grahamstown team
- Lead and manage a team of 7 Function Chefs ensuring effective roster scheduling supervision staff development and training requiring excellent planning and organizing from your side at all times.
- Oversee operations for 12 kitchens across multiple locations ensuring high standards in food preparation menu planning and overall kitchen management.
- Oversee the daytoday kitchen operations at the Coffee Shop.
- Manage all financial aspects of the Coffee Shop including daily costings budgeting cashups and banking.
- Implement and uphold food safety hygiene and HACCP regulations.
- Planning organize and execute largescale upmarket events including multiple threecourse plated functions.
- Develop a diverse range of event menus (canap s threecourse fivecourse plated and buffetstyle) tailored to client needs and preferences.
- Create and manage threeweek term menus for schools and A La Carte menus for an upscale 180seater restaurant.
- Draft test and standardize recipes for 12 kitchens ensuring consistency and best quality.
- Run and manage the pass at our upmarket Restaurant during service time to ensure smooth kitchen operations during highvolume periods.
- Oversee inventory management including stock ordering & control.
- Manage cost control measures for all client functions.
- Coordinate the workflow across 12 catering kitchens/units and the 180seater restaurant ensuring smooth operations during busy service times.
- Conduct staff training in culinary techniques health and safety procedures and recipe .
- Prepare and attend client meetings addressing function requests food queries and menu changes ensuring customer satisfaction.
- Manage work schedules for function Chefs ensuring efficient and timely food production.
- Chair disciplinary hearings and manage staffrelated issues fostering a productive and harmonious work environment.
- Traveling to Port Elizabeth and Queenstown to execute functions and events.
Requirements
Professional culinary qualification (e.g. Diploma in Culinary Arts City & Guilds or equivalent).
Minimum of 5 years experience as a Head Chef in a contract catering hotel or highvolume environment.
Strong knowledge of food safety and hygiene regulations.
Experience in menu costing procurement and budget management.
Excellent leadership organizational and communication skills.
Ability to work in a fastpaced environment and adapt to changing client needs.
Ability to multitask and keep a clear head during busy times.
Valid driver s license and own transport as you will be traveling between Grahamstown Port Elizabeth & Queenstown frequently but based in Grahamstown 90 of the time.
Benefits
Competitive salary above market rates.
Potential annual salary increases and yearend bonuses.
Retirement death and funeral benefits.
Some of the school holidays off where applicable.
Opportunity to work with a supportive team in a dynamic environment.
Professional culinary qualification (e.g., Diploma in Culinary Arts, City & Guilds, or equivalent). Minimum of 5 years experience as a Head Chef in a contract catering, hotel, or high-volume environment. Strong knowledge of food safety and hygiene regulations. Experience in menu costing, procurement, and budget management.. Ability to work in a fast-paced environment and adapt to changing client needs. Valid driver s license, and own transport
Education
Grade 12 Professional culinary qualification (e.g., Diploma in Culinary Arts, City & Guilds, or equivalent).
Employment Type
Full Time
