About the position
Our client is seeking an experienced Regional Head Chef to join the Grahamstown team,
- Lead and manage a team of 7 Function Chefs, ensuring effective roster scheduling, supervision, staff development and training requiring excellent planning and organizing from your side at all times.
- Oversee operations for 12 kitchens across multiple locations, ensuring high standards in food preparation, menu planning, and overall kitchen management.
- Oversee the day-to-day kitchen operations at the Coffee Shop.
- Manage all financial aspects of the Coffee Shop, including daily costings, budgeting, cash-ups and banking.
- Implement and uphold food safety, hygiene, and HACCP regulations.
- Planning, organize, and execute large-scale, upmarket events, including multiple three-course plated functions.
- Develop a diverse range of event menus (canapés, three-course, five-course plated, and buffet-style) tailored to client needs and preferences.
- Create and manage three-week term menus for schools and A La Carte menus for an upscale 180-seater restaurant.
- Draft, test and standardize recipes for 12 kitchens ensuring consistency and best quality.
- Run and manage the pass at our upmarket Restaurant during service time to ensure smooth kitchen operations during high-volume periods.
- Oversee inventory management including stock ordering & control.
- Manage cost control measures for all client functions.
- Coordinate the workflow across 12 catering kitchens/units and the 180-seater restaurant, ensuring smooth operations during busy service times.
- Conduct staff training in culinary techniques, health and safety procedures, and recipe execution.
- Prepare and attend client meetings, addressing function requests, food queries, and menu changes ensuring customer satisfaction.
- Manage work schedules for function Chefs ensuring efficient and timely food production.
- Chair disciplinary hearings and manage staff-related issues, fostering a productive and harmonious work environment.
- Traveling to Port Elizabeth and Queenstown to execute functions and events.
RequirementsProfessional culinary qualification (e.g., Diploma in Culinary Arts, City & Guilds, or equivalent).
Minimum of 5 years’ experience as a Head Chef in a contract catering, hotel, or high-volume environment.
Strong knowledge of food safety and hygiene regulations.
Experience in menu costing, procurement, and budget management.
Excellent leadership, organizational, and communication skills.
Ability to work in a fast-paced environment and adapt to changing client needs.
Ability to multi-task and keep a clear head during busy times.
Valid driver’s license, and own transport as you will be traveling between Grahamstown, Port Elizabeth & Queenstown frequently but based in Grahamstown 90% of the time.
Ensure flexibility in terms of working hours and days at all times.
BenefitsCompetitive salary above market rates.
Potential annual salary increases and year-end bonuses.
Retirement, death and funeral benefits.
Some of the school holidays off where applicable.
Opportunity to work with a supportive team in a dynamic environment.
Desired Skills:
- Grade 12
- Qualification
- Min 5 yrs exp
Desired Qualification Level:
About The Employer:
