Head Chef

Minimum Qualification Requirements

Grade 12
National Diploma (NQF6) in Culinary Arts/ Professional Cookery / Food and Beverage Management or relevant qualification.

Work Experience

Minimum of 3 years of practical experience in management
Proven experience as a Head Chef or similar role in a High end a la carte restaurants and multiple banqueting venue facilities.
Sound knowledge of food principles, techniques and current industry trends
Strong leadership skills with the ability to manage and motivate a team
Proficient in menu planning, recipe development and portion control
In-depth understanding of proper food handling, safety and sanitation regulations
Excellent organisational and time-management skills to meet tight deadlines and manage multiple priorities
A creative mindset with the ability to develop unique and appealing food offerings
Strong communication skills to effectively interact with staff, management and customers
Ability to work in a fast-paced environment and handle pressure while maintaining attention to detail

Primary Function

The Head Chef will be responsible for menu planning, food preparation, supervising kitchen staff, ensuring high-quality food production and maintaining a clean and efficient kitchen environment.

Key Responsibilities

Ensure that all meals served are of the highest quality, maintain freshness and a high level of presentation at all times
Modify menus or design new menus for all restaurants, food operations & all banqueting menu packs.
Plan and direct all food preparations and culinary activities within business operations
Ensure that all kitchen staff are familiar with the day's requirements.
Supervise all kitchen staff daily duties
Maintain a high level of hygiene standards in all kitchens operated through JCT
Ensure that fair discipline is maintained.
Ensure that timetables, leave rosters and attendance registers are up to date
Ensure that all communications between front of house operations and kitchens run smoothly.
Ensure that each cook receives the correct orders for the appropriate tables.
Ensure that each dish leaving the kitchen is checked for quality, quantity, presentation, and correct temperature.
Ensure that regular on-the-job training is carried out so that subordinate staff members perform their duties correctly.
Ensure that regular tests are conducted with all subordinates ensuring that standards are maintained.
Ensure that the necessary stocks are on hand at the right quality and quantity.
Ensure that all statutory, as well as company, hygiene regulations are being strictly adhered to.
Ensure that maintenance problems are timeously reported and followed up.
Attend seminars and training courses and when directed.
Ensure future advancement and further upgrading in management standards for the profession as a whole.