To develop and plan menus, establish recipes and food purchase specifications, coordinate, execute, supervise and evaluate all the food production activities of a fast-paced operation. The Head Chef must be qualified and will assist in the management of strategic and day-to-day operations.

• Relevant Tertiary qualification in hospitality or the relevant experience in the industry
• Must be a qualified chef
• Knowledge of the catering environment ranging from fine dining to restaurant dining
• Knowledge of South African and industry-specific law
• Strong financial acumen, proven budgetary and food control practices

• To develop and plan menus
• Establish recipes and food purchase specifications
• Coordinate, execute, supervise and evaluate all food production activities of a fast-paced operation
• Assist in the management of the strategic and day to day operations of the operation
• • Overseeing, implementation and responsibility for all Occupational Health and Safety across the site in the food production areas
  • Assisting the manager to uphold the customer service standards in daily trading
  • Providing tasteful, well designed menus with costings to ensure the business operates at its optimum GP% requirements
  • Food innovation and promotional menus that includes the latest trends in visual display and grab & go items
  • Placing orders for kitchen production and menus
  • Accurate compliance with daily tie backs, stock control and waste recordings
  • Keeping the necessary stock par levels to ensure efficiency and preventing stock wastage
  • Management of the production team includes:
  1. Ensuring that the teams abides by the working hours and break times
  2. Ensuring that the company disciplinary guidelines are followed