Job Description:
Lead the kitchen team in delivering expertly crafted meals, with a focus on innovative plating and South African cuisine.
Duties and Responsibilities:
Create and manage a diverse menu, emphasizing braai dishes and platters.
Lead kitchen staff through training, supervision, and scheduling.
Maintain hygiene, safety, and food quality standards.
Oversee procurement, stock management, and cost control.
Collaborate with management on seasonal menu updates and new dishes.
Required Qualification:
A degree in culinary arts or a related qualification.
Minimum of 3 years’ experience in a senior kitchen role, preferably as a Head Chef.
Proven expertise in menu planning, food costing, and team management.
Knowledge of food safety standards (e.g. HACCP compliance).
Strong leadership, creativity, and organizational skills.
