Head Chef / Kitchen Manager

 We are seeking a creative, skilled & confident young Chef to manage all aspects of our kitchen operations. The ideal candidate will be responsible for menu development, food preparation, kitchen staff supervision, and ensuring high standards of hygiene and safety. A strong understanding of various cuisines and a commitment to quality ingredients are essential. 

• Kitchen leadership, Staff & Training o Supervising chefs, cooks, pastry staff during service 

o Scheduling staff, assigning shifts, Ensuring enough staff for events 

o Training staff on culinary techniques, presentation & hygiene (empowering & encouraging) 

• Food costing, control & budget o Managing food costs & minimising waste without sacrificing quality 

o Tracking expenses, staying within budget for suppliers & managing stock levels 

• Inventory management o Ordering stock, checking deliveries, controlling storage 

• Equipment maintenance o Organising repairs, serving & replacements 

• Compliance & safety checks & kitchen standards o Ensuring all health and safety standards are met daily 

o Ensuring food safety (HACCP), hygiene & allergen protocol 

• Admin o Handling invoices, supplier communications, food safety records 

o Selecting suppliers for high-quality produce, meats & seafood 

o Computer skills, Excel, Word, Gmail, Recipe Cost Calculator 

• Troubleshoot & problem solving o Fixing operational hiccups missing stock OR equipment failure 

o Culinary issues 

• Menu creation & planning o Designing menus that suit the venues style, theme & budget 

• Recipe development o Testing, refining dishes, portion sizes & presentation 

• Quality Control o Tasting food, ensuring consistent flavour, temperature, plating standard 

• Handling dietary requirements of all kinds 

Requirements

Kindly note that computer literacy is an essential requirement for this role.