15 Head Chef jobs in Johannesburg

**Additional Information**
**Job Number**
**Job Category** Food and Beverage & Culinary
**Location** Protea Hotel Fire & Ice! Johannesburg Melrose Arch, 22 Whiteley Road, Johannesburg, South Africa, South Africa, 2076VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**JOB SUMMARY**
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.
**CANDIDATE PROFILE**
**Education and Experience**
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management
- 2 years' experience in the culinary and/or food and beverage.
**CORE WORK ACTIVITIES**
**Ensuring Culinary Standards and Responsibilities are Met**
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
- Reviews and adjust systems and procedures in the kitchen to ensure their effectiveness.
- Develops, designs, or creates new menus and recipes based on standards or artistic contributions.
- Demonstrates knowledge of high quality food products, presentations and flavor.
- Ensures compliance with food handling and sanitation standards.
- Ensures compliance with all applicable laws and regulations.
- Follows proper handling and right temperature of all food products.
- Knows and implements brand's Safety Standards.
- Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
- Maintains purchasing, receiving and food storage standards.
- Operates and maintains all department equipment and reports malfunctions.
- Supports procedures for food & beverage portion and waste controls.
- Develop and implement environmentally friendly processes and procedures for food preparation, energy use and waste management in the restaurant.
- Checks the quality of raw and cooked food products to ensure that standards are met.
- Assists in determining how food should be presented and creates decorative food displays.
**Leading Culinary Team**
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serves as a role model to demonstrate appropriate behaviors.
- Ensures and maintains the productivity level of employees.
- Ensures that menu items are prepared and presented according to use record standards.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
- Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
- Leads shifts while personally preparing food items and executing requests based on required specifications.
**Maintaining Culinary Goals**
- Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
- Develops specific goals and plans to prioritize, organize, and accomplish your work.
- Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.
- Schedules employees to business demands and tracks employee time and attendance.
- Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
- Orders employee uniforms according to budget and ensures uniforms are properly inventoried and maintained.
- Reviews staffing levels to ensure that guest service, operational and financial objectives are met.
**Ensuring Exceptional Customer Service**
- Provides services that are above and beyond for customer satisfaction and retention.
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Sets a positive example for guest relations.
- Handles guest problems and complaints.
- Strives to improve service performance.
- Helps employees receive on-going training to understand guest expectations.
**Managing and Conducting Human Resource Activities**
- Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
- Identifies the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
- Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
- Participates in the employee performance appraisal process, providing feedback as needed.
- Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
- Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes.
**Additional Responsibilities**
- Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
- Analyzes information and evaluating results to choose the best solution and solve problems.
- Attends and participates in all pertinent meetings.
_At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law._
_#LI-WD1_
Protea Hotels by Marriott® is the leading hospitality brand in Africa and one of the most widely recognized hospitality brands on the continent, with over 60 hotels across South Africa, Zambia, Nigeria, Namibia, Tanzania and Uganda. If you have a passion for delivering every guest a personalized service experience and desire to be part of the 'Coolest Hotel Brand in South Africa', join the Protea Hotels by Marriott® team today! In joining Protea Hotels, you join a portfolio of brands with Marriott International. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing globalteam, and **become** the best version of you.

Join to apply for the Executive Chef role at The Capital Hotels, Apartments & Resorts

Join to apply for the Executive Chef role at The Capital Hotels, Apartments & Resorts

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The Capital Hotels, Apartments & Resorts provided pay range

This range is provided by The Capital Hotels, Apartments & Resorts. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

Base pay range

The Capital Hotels stands for equal opportunity while transforming the Hospitality Industry into a modern aspirational industry once again. We believe that the industry is broken and needs to reinvent the image of service and hospitality. We are achieving this through our incredible staff culture. Our dedicated staff believe in offering the highest level of guest service to our guests while maintaining their dignity and integrity. Our staff are our everything!

WHY WORK FOR US?

Our staff love coming to work as they feel respected, appreciated, heard, successful and secure. Imagine a company where managers don’t manage managers, we are all simply doers.

Making decisions in regard to our best employees also comes fast, where we recognise talent and reward it quickly through promotions. We don’t need to or want to wait for approval. We recruit on experience but promote on values — the core of which is rigor, disciplined thought and disciplined

Description:

The Executive Chef is responsible for all food production in the restaurant, conferences and banqueting, room service and any other food outlets. This includes developing and costing menus, orders and recipe development, while maintaining the highest professional food quality and sanitation standards. The position is primarily concerned with three main functional activities: supervision, food production and administration. The Executive Chef will manage a team beneath him/her.

Minimum Requirements:

• Matric
• Professional Qualification in Culinary Arts
• 3 - 5 Years previous Executive Chef experience in a 4/5 Start environment
• Able to create and cost menus as well as recipes
• Hands on Problem Solving approach and the ability to remain calm under pressure
• Customer service driven with outstanding communication and active listening skills
• Ability to work as part of a team, as well as independently
• Effective communication with members of staff as well as Guests of the Hotel
• Honest and trustworthy beyond approach
• Great attention to detail
• Presentable/Professional appearance and well spoken
• Team Player who leads by example
• Proactive in approach
• Interpersonal skills
• Leadership skills and ability to delegate effectively
• Think creatively
  
  

Please note that relocation costs will be for your own expense should your application be successful and you reside outside of the city where the Hotel is located.

Seniority level

• Seniority level Mid-Senior level

Employment type

• Employment type Full-time

Job function

• Job function Management and Manufacturing
• Industries Restaurants

Referrals increase your chances of interviewing at The Capital Hotels, Apartments & Resorts by 2x

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Location: Northern Suburbs, Johannesburg
Reports to: General Manager

Nestled in one of Johannesburg’s most prestigious residential areas, our private country club offers an exclusive escape with a rich history, well-manicured grounds, and a proud tradition of excellence. The club boasts a variety of member-focused facilities including multiple dining venues, banquet and event spaces, as well as family-friendly and recreational amenities.

We are looking for a passionate and dynamic Executive Chef to lead the culinary direction of the Club, inspiring both the team and our members through exceptional food experiences. This is a hands-on leadership role, suited to a seasoned chef with a love for fresh, high-quality ingredients, creative menu development, and the ability to manage a high-performing kitchen operation.

Matric certificate; a formal culinary qualification is preferred.

At least 5 years of experience as an Executive Chef , with a proven track record in premium hospitality environments , ideally including club, boutique hotel, or upmarket restaurant settings.

3–5 years’ experience in kitchen management , including team leadership, financial oversight, and food safety compliance.

Strong background in à la carte and buffet service, as well as banqueting and events .

Computer literate – proficient in MS Office. Knowledge of Jonas Club Management Software is advantageous.

Ability to work flexible hours, including weekends and holidays.

Valid driver's license and own transport.

Confident leader and team-builder who is professional, organised, and hands-on.

Creative thinker with a deep appreciation for both traditional and modern cuisine.

Excellent communication skills and the ability to inspire and mentor a diverse kitchen brigade.

Calm under pressure with the ability to multi-task and meet deadlines.

Core Responsibilities

Culinary Innovation & Menu Planning
Design and evolve menus that reflect the seasons, celebrate local ingredients, and cater to the tastes of a diverse and discerning membership base.

Operational & Financial Management
Oversee all kitchen operations, ensuring efficiency, food safety, and cost control. Monitor food cost percentages and manage purchasing in line with budget and supplier agreements.

Staff Leadership & Development
Lead by example, fostering a respectful and high-performance culture. Train, mentor, and develop the kitchen team, with a focus on consistency and excellence.

Event Catering & Member Experience
Support and enhance the Club’s private events, golf days, functions, and celebrations with outstanding food presentation and service delivery.

Hygiene & Safety Compliance
Uphold the highest standards of cleanliness, hygiene, and food safety across all kitchen areas. Ensure team adherence to health and safety protocols.

Collaboration & Communication
Work closely with the front-of-house team and Club management to ensure seamless service, guest satisfaction, and consistent quality.

Why Join Us?

This is more than just a kitchen—it’s the heart of a vibrant community. We take pride in providing memorable moments for our members, from relaxed family lunches to elegant banquets and signature club events. If you are a committed culinary professional who values quality, creativity, and team spirit, we invite you to be part of our journey.

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Duties:

C reate and modify menus: develop and adapt menus, considering seasonal ingredients, dietary restrictions, and customer preferences.
Develop and implement new recipes: responsible for creating new dishes and incorporating them into the menu, ensuring consistency and quality.
Set prices: collaborate with management to determine menu prices based on ingredient costs and market factors.
Oversee food preparation: direct the preparation and cooking of food, ensuring adherence to recipes, standards, and safety guidelines.
Ensure food quality: inspect raw and cooked food items to guarantee the highest quality, taste, and presentation.
Maintain kitchen cleanliness: ensure the kitchen is clean, organized, and meets hygiene and safety standards.
Hire, train, and supervise staff: responsible for recruiting, training, and managing kitchen staff, including chefs, cooks, and other kitchen personnel.
Assign tasks and delegate responsibilities: assign tasks, monitor performance, and ensure staff adhere to procedures.
Lead and motivate the team: foster a positive and productive work environment, motivating staff to achieve high standards.
Manage inventory: track inventory levels, order ingredients and supplies, and ensure efficient use of resources.
Liaise with suppliers: work with suppliers to source high-quality ingredients, negotiate pricing, and maintain relationships.
Control costs: manage kitchen costs, including food costs, labour costs and other expenses.
Direct kitchen operations: manage the flow of work in the kitchen, ensuring efficiency and smooth operation.
Maintain kitchen equipment: oversee equipment maintenance, ensuring it is in good working order.
Collaborate with management: work with restaurant managers and owners to align kitchen operations with the restaurant's goals.
Ensure compliance with regulations: ensure compliance with health and safety regulations, food safety standards, and other relevant regulations.
Stay informed about culinary trends: up with the latest culinary trends and techniques to enhance the menu and cooking methods.
Problem-solving: responsible for resolving issues as they arise, ensuring the kitchen runs smoothly.

Requirements:

Culinary Degree or Diploma
Minimum of 5+ years experiences in a similar capacity in a high-end restaurant
Displays leadership qualities
Exemplifies excellent customer service and creates a positive atmosphere.
Having an eye for detail and creativity to look at things differently will be a key to developing the Food and Beverage Experience.
Able to demonstrate excellent written and verbal communication in English.

Join to apply for the Executive Chef role at The Capital Hotels, Apartments & Resorts Join to apply for the Executive Chef role at The Capital Hotels, Apartments & Resorts Get AI-powered advice on this job and more exclusive features. The Capital Hotels, Apartments & Resorts provided pay range This range is provided by The Capital Hotels, Apartments & Resorts. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more. Base pay range The Capital Hotels stands for equal opportunity while transforming the Hospitality Industry into a modern aspirational industry once again. We believe that the industry is broken and needs to reinvent the image of service and hospitality. We are achieving this through our incredible staff culture. Our dedicated staff believe in offering the highest level of guest service to our guests while maintaining their dignity and integrity. Our staff are our everything!WHY WORK FOR US?Our staff love coming to work as they feel respected, appreciated, heard, successful and secure. Imagine a company where managers don’t manage managers, we are all simply doers.Making decisions in regard to our best employees also comes fast, where we recognise talent and reward it quickly through promotions. We don’t need to or want to wait for approval. We recruit on experience but promote on values — the core of which is rigor, disciplined thought and disciplinedDescription:The Executive Chef is responsible for all food production in the restaurant, conferences and banqueting, room service and any other food outlets. This includes developing and costing menus, orders and recipe development, while maintaining the highest professional food quality and sanitation standards. The position is primarily concerned with three main functional activities: supervision, food production and administration. The Executive Chef will manage a team beneath him/her.Minimum Requirements:Matric Professional Qualification in Culinary Arts 3 - 5 Years previous Executive Chef experience in a 4/5 Start environment Able to create and cost menus as well as recipes Hands on Problem Solving approach and the ability to remain calm under pressure Customer service driven with outstanding communication and active listening skills Ability to work as part of a team, as well as independently Effective communication with members of staff as well as Guests of the Hotel Honest and trustworthy beyond approach Great attention to detail Presentable/Professional appearance and well spoken Team Player who leads by example Proactive in approach Interpersonal skills Leadership skills and ability to delegate effectively Think creatively Please note that relocation costs will be for your own expense should your application be successful and you reside outside of the city where the Hotel is located. Seniority level Seniority level Mid-Senior level Employment type Employment type Full-time Job function Job function Management and Manufacturing Industries Restaurants Referrals increase your chances of interviewing at The Capital Hotels, Apartments & Resorts by 2x Get notified about new Executive Chef jobs in Johannesburg, Gauteng, South Africa . Johannesburg, Gauteng, South Africa 1 month ago Johannesburg, Gauteng, South Africa 5 days ago Johannesburg, Gauteng, South Africa 1 hour ago Executive Chef - Johannesburg Talentpool Johannesburg, Gauteng, South Africa 1 week ago Randburg, Gauteng, South Africa 2 weeks ago Kempton Park, Gauteng, South Africa 2 weeks ago Johannesburg, Gauteng, South Africa 4 months ago Johannesburg, Gauteng, South Africa 6 days ago Krugersdorp, Gauteng, South Africa 2 months ago Johannesburg, Gauteng, South Africa 16 hours ago We’re unlocking community knowledge in a new way. Experts add insights directly into each article, started with the help of AI. #J-18808-Ljbffr

Overview

Job title : Executive Chef - Healthcare

Job Location : Gauteng, Johannesburg

Deadline : October 03, 2025

Responsibilities

• Management of Food Preparation and Presentation: Directing food preparation in collaboration with the team and management. Take responsibility for more technical elements of cuisine. Provide quality plates and meals in both design and taste. Responsible for the smooth running of both kitchen departments. Develop unique and appropriate menus with new or existing creations ensuring a variety and quality of the servings. Timely production of quality food at an optimal cost under hygienic conditions. Assist and direct kitchen staff in meal preparation, creation, plating, and delivery. Ensure proper portion control is always managed. Supervise all food preparation daily.
• Management of Kitchen: Leadership of the Kitchens. Manage kitchen staff, schedule management, and handle disciplinary and HR issues. Be the voice of the kitchen when communicating with servers. Maintain the kitchen and surrounding areas in conditions that meet company standards and health regulations. Ensure kitchen equipment is maintained and functioning at all times. Ensure staff have required utensils. Ensure all kitchen staff wear the correct uniform at all times.
• Inventory and Costing Management: Identify ways to reduce spoilage and waste of infrequently used items. Assist with menu planning, inventory, and management of supplies. Monitor inventory and only purchase supplies and food from approved suppliers in collaboration with the office administrator and head chef. Ensure stock levels are sufficient and new stock is ordered timeously following company procedure with relevant reports. Conduct daily tiebacks and sign off. Possess knowledge and understanding of Budget Management.
• Leadership: Exhibit leadership skills to ensure operations run in the absence of others. Maintain respectful communications with customers and suppliers when handling queries. Foster good relationships and teamwork with staff and aid resolution of queries. Maintain good relationships with suppliers, customers, intercompany departments, and related parties. The Head Chef leads a team of chefs in cooking and preparing meals, including checking food quality and overseeing cooking techniques.
• Human Capital Management: Conduct bi-annual performance reviews with staff under supervision. Maintain and improve staff morale. Identify, support, and raise staff training needs. Execute staff disciplinary processes as per Company policy. Determine required staff complement per shift to meet business demands in collaboration with the admin department.
• Occupational Health and Safety: Enforce the Company’s OH&S policies and procedures daily. Possess experience in ISO22000 management of a kitchen. Ensure staff are trained in all OH&S aspects and adhere to requirements. Identify risk areas to ensure OH&S regulations are complied with. Complete food hygiene documents to comply with the law and write environmental health reports when necessary. Include cook, catering, and confectionery roles as applicable.

Qualifications

• Matric qualification is preferable.
• Professional Cookery
• 5-10 years of proven experience as Executive Chef
• Desirable overseeing more than one outlet
• Staff complement of over 50 to 100 employees

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Main Purpose Of The Role

The Executive Chef is responsible for planning and directing food preparation in kitchens in collaboration with the Sous Chefs and Team. This involves a large degree of managing other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice. Proactive Management is the Key. The skills that the individual perform includes a range of duties including planning menus, training new staff, and recording inventory.

Main Purpose Of The Role

The Executive Chef is responsible for planning and directing food preparation in kitchens in collaboration with the Sous Chefs and Team. This involves a large degree of managing other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice. Proactive Management is the Key. The skills that the individual perform includes a range of duties including planning menus, training new staff, and recording inventory.

Education And Experience Required

• Matric qualification is preferable.
• Professional Cookery
• 5-10 years of proven experience as Executive Chef
• Desirable overseeing more than one outlet
• Staff Compliment of over 50 to 100 employees
  
  

Other Requirements

Own Car and Drivers Licence would be advantageous

Knowledge, Skills And Competencies

• 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
• Knowledge of Health, Safety and Environment processes and procedure
  
  

Key Areas Of Responsibility

• Management of Food Preparation and Presentation:
• Directing food preparation in collaboration with the team and management.
• Taking responsibility for more technical elements of cuisine.
• Provides quality plates and meals, including in both design and taste.
• Responsible for the smooth running of both kitchen departments.
• Developing unique and appropriate menus with new or existing creations ensuring a variety and quality of the servings
• Timeous production of quality food at an optimal cost under hygienic conditions
• Assisting and directing kitchen staff in meal preparation, creation, plating, and delivery
• Ensuring proper portion control is always managed.
• Supervising all food preparation daily
  
  

Management Of Kitchen

• Leadership of the Kitchens
• Managing the kitchen staff, schedule management, and handling disciplinary and HR issues.
• Being the voice of the kitchen when communicating with servers
• Maintaining the kitchen and all surrounding areas in conditions that meet the company standards and health regulations
• Ensure kitchen equipment is maintained and functioning at all times
• Ensure staff have required utensils
• Ensure all kitchen staff is wearing the correct uniform at all times
  
  

Inventory And Costing Management

• Identify ways to reduce spoilage/waste of infrequently used items.
• Assists with menu planning, inventory, and management of supplies.
• Monitoring inventory and only purchasing supplies and food from approved suppliers together with the office administrator and head chef
• Ensure stock levels are sufficient and new stock is ordered timeously following company procedure and providing relevant reports thereof.
• Daily Tiebacks conducted and signed off.
• Must have Knowledge and understanding of Budget Management
  
  

Leadership

• Have Leadership skills that will allow operations to run in case of absence.
• Ensure respectful communications with customers and suppliers when handling queries.
• Ensure good relationships and teamwork is maintained with staff and aid resolve queries.
• Ensure good relationships exist with suppliers, customers, intercompany departments, and related parties.
• The Head Chef leads a team of chefs in cooking and preparing meals, including checking food quality and overseeing cooking techniques
  
  

Human Capital Management

• Conduct bi-annual performance reviews with staff members under your supervision
• Ensure staff morale is maintained and improved over time
• Identify, support, and raise staff training needs
• Execute staff disciplinary processes as per Company policy
• Determine required staff complement per shift to meet the demands of the business together with the admin department.
  
  

Occupational Health And Safety

• Responsible to enforce the Company’s OH&S policies and procedures daily.
• Experience in the ISO22000 management of a Kitchen
• Ensure staff is trained in all OH&S aspects and adheres to the requirements.
• Identify risk areas to ensure all OH&S regulations are adhered to
• Completing food hygiene documents to comply with the law and writing environmental health reports when necessary.

Seniority level

• Seniority level Director

Employment type

• Employment type Full-time

Job function

• Job function Management and Manufacturing
• Industries Facilities Services

Referrals increase your chances of interviewing at Empact Group by 2x

Get notified about new Executive Chef jobs in Johannesburg, Gauteng, South Africa .

Johannesburg, Gauteng, South Africa 1 month ago

Kempton Park, Gauteng, South Africa 1 month ago

Johannesburg, Gauteng, South Africa 1 day ago

Johannesburg, Gauteng, South Africa 1 week ago

Krugersdorp, Gauteng, South Africa 3 months ago

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Main purpose of the role:

The Executive Chef is responsible for planning and directing food preparation in kitchens in collaboration with the Sous Chefs and Team. This involves a large degree of managing other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice. Proactive Management is the Key. The skills that the individual perform includes a range of duties including planning menus, training new staff, and recording inventory.

Education and Experience required:

• Matric qualification is preferable.
• Professional Cookery
• 5-10 years of proven experience as Executive Chef
• Desirable overseeing more than one outlet
• Staff Compliment of over 50 to 100 employees

Other requirements:

Own Car and Drivers Licence would be advantageous

Knowledge, Skills and Competencies:

• 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
• Knowledge of Health, Safety and Environment processes and procedure

Key areas of responsibility:

• Management of Food Preparation and Presentation:
• Directing food preparation in collaboration with the team and management.
• Taking responsibility for more technical elements of cuisine.
• Provides quality plates and meals, including in both design and taste.
• Responsible for the smooth running of both kitchen departments.
• Developing unique and appropriate menus with new or existing creations ensuring a variety and quality of the servings
• Timeous production of quality food at an optimal cost under hygienic conditions
• Assisting and directing kitchen staff in meal preparation, creation, plating, and delivery
• Ensuring proper portion control is always managed.
• Supervising all food preparation daily

Management of Kitchen:

• Leadership of the Kitchens
• Managing the kitchen staff, schedule management, and handling disciplinary and HR issues.
• Being the voice of the kitchen when communicating with servers
• Maintaining the kitchen and all surrounding areas in conditions that meet the company standards and health regulations
• Ensure kitchen equipment is maintained and functioning at all times
• Ensure staff have required utensils
• Ensure all kitchen staff is wearing the correct uniform at all times

Inventory and Costing Management:

• Identify ways to reduce spoilage/waste of infrequently used items.
• Assists with menu planning, inventory, and management of supplies.
• Monitoring inventory and only purchasing supplies and food from approved suppliers together with the office administrator and head chef
• Ensure stock levels are sufficient and new stock is ordered timeously following company procedure and providing relevant reports thereof.
• Daily Tiebacks conducted and signed off.
• Must have Knowledge and understanding of Budget Management

Leadership:

• Have Leadership skills that will allow operations to run in case of absence.
• Ensure respectful communications with customers and suppliers when handling queries.
• Ensure good relationships and teamwork is maintained with staff and aid resolve queries.
• Ensure good relationships exist with suppliers, customers, intercompany departments, and related parties.
• The Head Chef leads a team of chefs in cooking and preparing meals, including checking food quality and overseeing cooking techniques

Human Capital Management:

• Conduct bi-annual performance reviews with staff members under your supervision
• Ensure staff morale is maintained and improved over time
• Identify, support, and raise staff training needs
• Execute staff disciplinary processes as per Company policy
• Determine required staff complement per shift to meet the demands of the business together with the admin department.

Occupational Health and Safety:

• Responsible to enforce the Company’s OH&S policies and procedures daily.
• Experience in the ISO22000 management of a Kitchen
• Ensure staff is trained in all OH&S aspects and adheres to the requirements.
• Identify risk areas to ensure all OH&S regulations are adhered to
• Completing food hygiene documents to comply with the law and writing environmental health reports when necessary.

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