ProStaffSelect is recruiting a HEAD CHEF for this highly successful large-volume signature restaurant in the heart of Stellenbosch. We are in search of an organised, accomplished & talented chef who can manage a small team without stress or fuss.
REQUIREMENTS:
Cheffing qualification with a minimum of 3 - 5 years’ experience in a similar head chef position;
Proven experience in an upmarket, high-volume restaurant;
Strong leadership skills with the ability to motivate and mentor others – no egos, swearing or shouting;
A respectful operator who leads by example and has a firm hand / able to follow HR procedures;
Effective decision making, organisation, time-management & effective communication skills;
Excellent knowledge of culinary trends, techniques, and a passion for innovation;
A mature & focused, career-minded individual, who’s constantly alert and attentive;
Ability to consider the business aspects and cost control when creating new dishes;
Ensure precision and cleanliness while ensuring food consistency and standards;
Willing to work long and irregular hours, including weekends and public holidays.
RESPONSIBILITIES:
Overseeing daily operations and the management & control of kitchen staff;
Leading and inspiring the team for exceptional efficiency and work proficiency;
Ensuring optimal kitchen production efficiency, culinary standards and customer satisfaction;
Welcoming of feedback on all areas of the operation - from customers, colleagues and owners;
Motivating, Developing and Directing all kitchen staff;
Implementation of fair & effective staff schedules to balance daily work-load
Administrative duties related to the kitchen operation, general staff affairs and other management matters.
Overseeing staff training, scheduling, and performance evaluations.
Ordering and purchasing of ingredients and maintaining necessary inventory;
Sourcing and managing relationships with high-quality suppliers to ensure the finest ingredients are used;
Maintain a strong emphasis on cost control while delivering an exceptional dining experience.
Effective enforcement of all health & safety regulations for employee safety, restaurant cleanliness and food safety;
Collaborate with the management team to optimize operational processes and achieve financial goals.
Ensuring financial sustainability but controlling food wastage, rotating stock, optimising all ingredients effectively
