Head Chef

Job Title: Head Chef Location: Client (Wine Farm), Franschhoek Position Overview: Client (Wine Farm) is seeking an experienced and dynamic Head Chef to oversee and manage both the Bistro and Banqueting kitchens. The successful candidate will be respon...

Key Responsibilities:

1. 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.

2. 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.

3. Stock Control & Procurement:

   • Oversee the ordering and management of stock to ensure cost-effective operations.

   • Conduct regular stock takes and minimize wastage through efficient inventory management.

   • Build and maintain relationships with suppliers to source high-quality, fresh ingredients.

4. 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.

5. 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.

6. Compliance & Safety:

   • Maintain compliance with health and safety regulations, ensuring a clean and organized kitchen environment.

   • Implement food safety protocols and staff training in accordance with HACCP standards.

   • Manage audits and inspections to meet regulatory requirements.

7. Financial Management:

   • Assist in budgeting and cost control measures to maximize profitability.

   • Monitor food costs, labor expenses, and profitability of menu items.

8. 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.

Key Requirements:

• 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 organizational 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.

Personal Attributes:

• Creative and detail-oriented.

• Strong communication and interpersonal skills.

• Adaptability and problem-solving abilities.

• Commitment to maintaining high standards and consistency.

Benefits:

• Competitive salary package.

• Opportunity to work in a stunning wine estate environment.

• Career growth and development opportunities.