Kitchen Manager / Head Chef - Pretoria
Qetello Holdings
Together with our client, 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. 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. 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.
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