Job Description

Head Chef - Upmarket Restaurant - JohannesburgFull job descriptionAs the Head Chefyou will be responsible for leading our kitchen team and overseeing all culinary operations. From menu planning and recipe development to kitchen management and staff training, you will play a pivotal role in ensuring the highest standards of food quality and consistency.Menu Planning and Recipe Development:Develop creative and innovative menus that reflect our restaurant's culinary vision and showcase seasonal ingredients.Create and refine recipes for signature dishes, ensuring consistent quality and taste.Kitchen Management:Oversee all aspects of kitchen operations, including food preparation, cooking, and plating.Ensure adherence to food safety and hygiene standards according to HASAP regulations.Develop and implement standard operating procedures (SOPs) for all kitchen sections.Staff Training and Development:Train, mentor, and supervise kitchen staff, ensuring they are equipped with the skills and knowledge to excel in their roles.Conduct regular training sessions to reinforce best practices and maintain high standards of performance.Inventory Management and Cost Control:Manage inventory levels and food costs, optimizing efficiency and minimizing waste.Monitor food quality and consistency to ensure that all dishes meet our standards of excellence.Menu Execution and Service Coordination:Oversee the execution of menu items during service, ensuring timely and accurate preparation and plating.Coordinate with front-of-house staff to ensure seamless communication and collaboration between kitchen and service teams.Quality Control and Continuous Improvement:Conduct regular quality control checks on food items to maintain consistency and quality.Identify areas for improvement and implement strategies to enhance kitchen operations and guest satisfaction.Certification in Culinary Arts or similar field + Minimum 3 - 5 years experience as executive head chef - preferably in Al a Cart service.Expert knowledge of best cooking practices and techniquesKnowledge of local and international cooking methods and ingredientsAbility to plan, develop and create new menus and dishesExperience with inventory management and food cost controlExcellent time management and organizational skillsAbility to thrive in a high-pressure environmentTeam Management and coordination and motivationKnowledge and Practice of all safety and hygiene standards according to HASAP regulations.Development and oversight and auditing of SOPs regarding all BOH sectionsAttendance, active participation and coordination of self and team in all relevant training sessions on & off site.Control and oversight of quality, consistency, and supply specificationUnderstanding and implementation of effective food cost control and management practises.Training, coaching and guidance to team and new hires.Inventory Management, stock count, rotation, and storage practicesRostering and scheduling.Ordering and receiving of supplies, checking accuracy and quality of product receivedCoordination of xc3x80 la carte service in a timely manner and managing the effective communication between BoH and FoH service.Desired Qualities:Independent and self-motivatedStrong leaderPassion for A la Cart Service, quality and consistencyBetween 5 - 7 Years

JTJ Group