Head Chef

4 weeks ago

Johannesburg, South Africa Riseup Management Full time
Minimum Requirements:
  • Must have experience as a Head Chef for a minimum of 5 - 10 years.
  • Must have visible experience in the hospitality industry with a clear and strong track record.
  • Must have 10+ years in the restaurant environment and must have led a team of chefs before
  • Must reside within the Sandton City area.
  • Must have experience in handling a team of chefs who cook Italian cuisine.

Responsibilities :

Menu Planning and Development:
  • Designing and planning menus that reflect the restaurant's concept and cater to customer preferences.
  • Creating new dishes and updating the menu regularly.
  • Considering food cost, seasonality, and ingredient availability in menu design.
Kitchen Management:
  • Overseeing the daily operations of the kitchen.
  • Coordinating and supervising kitchen staff, including sous chefs, line cooks, and kitchen assistants.
  • Ensuring all kitchen equipment is maintained and in good working order.
Staff Training and Development:
  • Training kitchen staff.
  • Providing ongoing training and mentoring to improve skills and efficiency.
  • Conducting performance evaluations and addressing any staff issues.
Quality Control:
  • Ensuring the quality and consistency of dishes served.
  • Tasting and reviewing dishes before they are served to customers.
  • Implementing and maintaining high standards for food presentation and taste.

Health and Safety Compliance:
  • Ensuring the kitchen complies with health and safety regulations.
  • Maintaining cleanliness and organization in the kitchen.
  • Implementing and enforcing hygiene and sanitation standards.

Collaboration with Management:
  • Working closely with restaurant management on budgeting and financial planning.
  • Collaborating on marketing and promotional activities.
  • Attending management meetings and providing input on restaurant operations.
Customer Interaction:
  • Occasionally interacting with customers to gather feedback and ensure satisfaction.
  • Handling special requests and addressing any customer complaints related to food.
Innovation and Creativity:
  • Staying updated with culinary trends and incorporating them into the menu.
  • Experimenting with new ingredients and techniques to enhance the menu.
Event and Special Menu Planning:
  • Creating special menus for events, holidays, and private functions.
  • Coordinating with event planners and clients to meet their specific culinary needs.

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