Head Chef

Catering for Weddings & Events Plan and execute menus for weddings, corporate events, and private functions Ensure high-quality food production that aligns with client expectations and dietary requirements Collaborate with the events team to deliver seamless culinary experiences Kitchen Staff Management Recruit, train, and supervise kitchen staff across both the Bistro and Banqueting operations Schedule and delegate tasks to optimize kitchen operations Foster a positive and professional kitchen environment that encourages teamwork and high performance Monitor staff performance and provide ongoing mentorship Stock Control & Procurement Oversee the ordering and management of stock to ensure cost-effective operations Conduct regular stock takes and minimise wastage through efficient inventory management Build and maintain relationships with suppliers to source high-quality, fresh ingredients Menu Development Design and implement seasonal menus that highlight the estate's fresh fruits and herbs Innovate and experiment with new dishes while maintaining consistency and quality Stay updated with culinary trends and incorporate them into menu planning Picnic Offering Create appealing and convenient picnic options tailored to guests' preferences Ensure that picnic offerings align with the estate's brand and provide a unique experience Compliance & Safety Maintain compliance with health and safety regulations, ensuring a clean and organised kitchen environment Implement food safety protocols and staff training in accordance with HACCP standards. Manage audits and inspections to meet regulatory requirements Financial Management Assist in budgeting and cost control measures to maximise profitability Monitor food costs, labor expenses, and profitability of menu items Guest Experience Work closely with front-of-house teams to ensure a consistent and enjoyable dining experience Address guest feedback and continuously strive for improvement Minimum of 5 years of experience as a Head Chef in a similar environment, with a strong background in banqueting and bistro operations Proven expertise in catering for weddings, events, and large functions Excellent leadership and team management skills Strong knowledge of seasonal produce and menu planning Exceptional organisational and multitasking abilities Passion for culinary excellence and innovation Strong financial acumen related to cost control and budgeting Ability to work under pressure in a fast-paced environment Relevant culinary qualifications and certifications.

Location: Franschhoek, ZA

Posted Date: 3/11/2025