Head Chef Oudtshoorn - Oudtshoorn
PCI Recruitment
We are looking for an experienced head chef for a game lodge in Oudtshoorn. Must be willing to relocate. The restaurant is situated on the property and is fairly new so the new chef can make it a place where they can live out their culunary skills. As a Head Chef, you will be responsible for the overall management of the kitchen, including menu planning, food preparation, staff supervision, and maintaining high standards of food quality and safety. You will lead a team of cooks and kitchen staff, ensuring that all culinary operations run smoothly and efficiently. Menu Development: Create and update menus based on seasonality, customer preferences, and cost considerations. Develop new dishes and ensure a variety of options to cater to different tastes. Food Preparation: Oversee food preparation, cooking, and presentation. Maintain consistent quality and portion control. Train and mentor kitchen staff in proper cooking techniques. Kitchen Management: Manage all aspects of the kitchen, including inventory control, ordering supplies, and monitoring kitchen equipment for maintenance and repairs. Staff Supervision: Recruit, hire, and train kitchen staff. Create work schedules and delegate tasks to ensure efficient kitchen operations. Provide guidance, coaching, and performance evaluations to kitchen personnel. Food Safety and Hygiene: Enforce strict hygiene and sanitation standards in the kitchen to meet health and safety regulations. Conduct regular inspections to ensure compliance. Cost Control: Monitor food costs and labor expenses to meet budgetary goals. Identify opportunities for cost savings without compromising food quality. Quality Control: Taste and inspect dishes before they are served to ensure they meet the established standards for taste, appearance, and portion size. Vendor Relationships: Establish and maintain relationships with suppliers and negotiate contracts for the purchase of ingredients and kitchen supplies. Creativity: Stay updated on culinary trends and innovative cooking techniques. Experiment with new recipes and ingredients to keep the menu fresh and appealing. Customer Satisfaction: Interact with customers, gather feedback, and address any concerns or special requests related to the food. Strive to exceed customer expectations. Proven experience as a Sous Chef or Chef de Cuisine in a high-volume kitchen. Culinary degree or relevant certification is a plus. Strong leadership and management skills. Excellent knowledge of various cooking methods, ingredients, and culinary techniques. Knowledge of food safety regulations and best practices. Exceptional creativity and the ability to develop innovative dishes. Strong organizational and time-management skills. Ability to work under pressure and in a fast-paced environment. Proficiency in computer software for menu planning and inventory management. Strong communication and interpersonal skills. A Head Chef plays a critical role in the success of a restaurant or culinary establishment, as they are responsible for ensuring that the food served is of the highest quality and that the kitchen operates efficiently. They must possess strong culinary skills, leadership abilities, and a passion for delivering exceptional dining experiences to customers. Will be discussed in interview
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