Head Chef at FNB South Africa

Job Description

• To oversee all kitchen operations and retail outlet operations, from menu development to food preparation and staff management, leveraging creativity, leadership, and technical expertise.
• To ensure that the kitchen operates efficiently, maintaining the highest standards of food quality and presentation while managing costs and fostering a positive work environment. Have a passion for food, innovation and excellent customer service..

Are you someone who can:

• Design and develop the menu, creating dishes that align with the establishment's concept and customer preferences.
• Constantly keep up with the latest food & beverage trends and implementing these new ideas and innovations. 
• Lead and manage the kitchen and retail outlet team, providing guidance, training, and support to ensure high performance and morale.
• Oversee the preparation and presentation of all dishes and offerings, ensuring that they meet the highest standards of taste, consistency, and appearance.
• Manage the kitchen budget, controlling food costs, labor costs, and waste to ensure profitability.
• Select and maintain relationships with suppliers, ensuring that the kitchen receives high-quality ingredients at competitive prices.
• Ensure that the kitchen and retail outlet complies with all health, safety, and sanitation regulations, implementing best practices and conducting regular inspections.
• Introduce new culinary trends and techniques to the kitchen, keeping the menu fresh and exciting.
• Oversee the planning and execution of special events and catering, ensuring that the kitchen meets all client expectations.
• Optimise the use of kitchen resources, including staff, ingredients, and equipment, to meet service demands.
• Engage with customers, taking feedback and making adjustments to the menu or service as needed to enhance the dining experience.
• Mentor and develop kitchen and retail outlet staff, identifying talent and helping them progress in their culinary careers.
• Handle any emergencies or crises in the kitchen, such as equipment failures or staff shortages, with calm and effective problem-solving.
• Oversee inventory management, ensuring that the kitchen is well-stocked and that waste is minimised.
• Continuously improve kitchen processes to enhance efficiency, reduce costs, and maintain high standards.
• Implement sustainable practices in the kitchen, such as reducing food waste and using local, seasonal ingredients.
• Provide strong leadership to the kitchen and retail outlet team, fostering a positive and productive work environment.
• Work collaboratively with the front-of-house team and management to ensure a seamless dining experience for customers.
• Uphold and enforce all health and safety standards in the kitchen, ensuring a safe working environment.
• Maintain open lines of communication with all kitchen and retail outlet staff, ensuring that everyone is informed and aligned with the kitchen’s goals.
• Promote a culture of innovation and excellence, encouraging the team to push boundaries and deliver exceptional culinary experiences.
• Manage permanent and temporary staff and have knowledge of HR and IR processes                                                                                                                          

You will be an ideal candidate if you have:

• Degree in culinary studies or relevant equivalent certification
• 3 - 5 years' experience in a similar environment, of which 1 - 2 years ideally at junior (entry level) management level
• Extensive experience in a senior kitchen role
• Exceptional culinary skills and creativity.
• Strong leadership and management abilities.
• In-depth knowledge of kitchen operations, including budgeting, inventory management, and staff management.
• Experience with menu development and event catering

End Date: April 1, 2026