Head Chef
Tsebo
Overview
The Head Chef is responsible for all aspects of purchasing, food preparation, and presentation within the kitchen. This role involves promoting the professional growth and development of the culinary team, ensuring that all staff are familiar with the day's requirements, and running the kitchen operation effectively. The Head Chef must also produce innovative menus, maintain compliance with hygiene regulations, manage food budgets, and oversee food preparation and production to meet the demands of the business. Continuous improvement and staying updated on food trends are crucial aspects of this position.
Requirements
- Strong communication skills (verbal and written)
- Computer literate
- Organising and planning skills
- Interpersonal skills
- Team player
- Knowledge sharing
Responsibilities
- All aspects of purchasing, food preparation & presentation
- Deputize in the CM’s absence if necessary
- Promote the professional growth and development of the culinary team
- Ensure all staff are familiar with the day's requirements
- Give and take culinary direction in a positive and impactful manner
- Run the kitchen operation and manage business interests beyond the kitchen
- Ensure availability of necessary stocks at required quality and quantity
- Produce creative and high-quality menus
- Oversee organization of food preparation and production
- Ensure compliance with hygiene regulations and improve systems
- Manage food budgets to meet financial targets
- Report and follow up on maintenance problems
- Ensure smooth communication between service areas and kitchen
- Check each dish for quality, quantity, presentation, and temperature
- Attend seminars and training courses for personal and professional development
- Stay updated on food trends and management principles
How to apply
About this listing: SpanSam is an opportunity discovery service and is not the hiring employer unless explicitly stated. Application decisions and source-listing changes are controlled by the employer or institution.