Kitchen Manager / Head Chef

We are seeking a Kitchen Manager / Head Chef to oversee our client's kitchen operations in Pretoria, focusing on both home-cooked plated meals and frozen meal production. This role requires a deep passion for culinary excellence, strong leadership skills, and a comprehensive understanding of mass food production dynamics.

Key Responsibilities:

Menu Development: Design and implement innovative menus suitable for both immediate serving and freezing, ensuring consistent quality and reheating suitability.

Kitchen Management: Oversee all aspects of the kitchen’s daily operations, ensuring efficient production workflows.

Staff Supervision: Lead, hire, and train kitchen staff, creating a culture of high performance and adherence to safety standards.

Quality Control: Ensure all dishes meet strict standards for quality, presentation, and taste.

Inventory Management: Manage inventory efficiently, ensuring optimal stock levels, cost control, and minimal waste.

Health and Safety Compliance: Enforce and uphold all safety and hygiene standards in line with HACCP regulations. Ensure continuous education and compliance among the team.

Cost Control: Effectively manage the kitchen's budget and food costs, ensuring profitability without compromising on quality.

Customer Satisfaction: Drive efforts to achieve high customer satisfaction through top-quality culinary products.

Continuous Improvement: Remain current with industry trends and customer feedback, adjusting menus and processes to enhance the overall dining and meal experience.

SOP Development and Oversight: Develop, oversee, and audit Standard Operating Procedures (SOPs) for all back-of-house (BOH) sections to ensure operations align with best practices and regulatory requirements.

Requirements:

Professional culinary qualification or extensive experience in culinary arts.

Minimum of 3-5 years’ experience in a leadership role within a kitchen, preferably involving large-scale meal production.

Expert knowledge of food preparation and preservation techniques.

Demonstrated leadership skills with a focus on team management and training.

Excellent problem-solving and multi-tasking abilities.

Strong knowledge of HACCP standards and the ability to implement and maintain these standards.

Experience in developing and overseeing SOPs for kitchen operations.

How to Apply: