Head Chef at Helderberg Personnel

Responsibilities Include But Are Not Limited To:

• Creating and developing menus for the various food offerings, ensuring they reflect the specified style and cuisine of each entity
• Costing all dishes accurately and submitting costings within agreed deadlines
• Developing customised menus for Estate functions and events
• Ensuring all kitchen staff are thoroughly trained in the preparation and execution of the menu
• Training and guiding staff on the correct preparation and presentation of all food offerings
• Leading, motivating and managing the kitchen team to maintain consistently high standards
• Managing food costs and expenses in line with agreed budgets
• Overseeing the ordering of all food stock and ensuring appropriate stock levels are maintained
• Conducting accurate monthly stock counts and ensuring effective stock control
• Maintaining strong and professional relationships with suppliers
• Ensuring impeccable standards of food preparation, health, safety and hygiene at all times
• Monitoring the quality, consistency and presentation of all dishes leaving the kitchen
• Ensuring efficient kitchen operations within a busy hospitality environment
• Maintaining a high focus on customer satisfaction and culinary excellence
• Leading by example through a hands-on approach, professionalism, reliability and a strong work ethic

Criteria

• Proven experience as a Head Chef or Sous Chef within a busy, upmarket establishment, ideally catering for approximately 80 covers
• Excellent culinary skills with a particular flair and passion for Italian cuisine
• Experience in an open-kitchen environment will be advantageous
• Strong menu development and food-costing knowledge
• Proven experience managing food costs, stock control and supplier relationships
• Excellent leadership skills with the ability to motivate, develop and discipline a small kitchen team
• Strong organisational skills with excellent attention to detail
• High focus on customer satisfaction and consistently maintaining quality standards
• Impeccable health, food safety and hygiene standards
• Honest, hardworking, enthusiastic and reliable
• Impeccable sense of responsibility with the ability to take ownership of the kitchen operation
• Ability to remain calm, organised and effective in a busy, high-pressure environment