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Job Summary
Head Chef Fine Dining, Eatery & Farm-to-Table Our client is seeking an experienced and passionate Head Chef to oversee the eatery, product development, and ongoing staff training . The ideal candidate will have a strong background in fine dining and farm-to-table cuisine , excelling in menu development, product innovation, and seasonal ingredient utilization while maintaining the highest culinary standards. This role requires exceptional leadership, integrity, accountability, creativity, and a commitment to sustainability . The successful candidate will also be responsible for overseeing all aspects of kitchen operations, cost control, team management, and staff training . Key Responsibilities Menu & Product Development: Design and implement seasonal menus that highlight fresh, local, and sustainable ingredients . Innovate and develop new dishes while ensuring consistency in quality, taste, and presentation . Collaborate with suppliers and local farmers to source top-quality seasonal produce . Maintain up-to-date knowledge of culinary trends and incorporate them into the menu. Oversee product and recipe development , ensuring accurate documentation and filing. Develop and cost all food items for the eatery and deli . Kitchen Operations & Management: Oversee daily kitchen operations , ensuring efficiency and adherence to high culinary standards . Ensure compliance with food safety, hygiene, and sanitation regulations . Manage inventory, cost control, and supplier relationships . Implement and monitor kitchen budgets, waste management, and cost reduction strategies . Conduct monthly stock take and ensure proper stock rotation to minimize food wastage. Oversee BoH and FoH kitchens , ensuring health, safety, cleanliness, and food production standards are upheld. Open and close the kitchen as per the weekly timetable . Team Leadership & Training: Lead, train, and mentor kitchen staff to maintain a culture of excellence and professionalism . Ensure smooth communication and collaboration between kitchen and front-of-house teams . Conduct performance evaluations and implement staff development programs . Recruit, train, and retain high-caliber kitchen staff . Oversee staff training in food preparation and presentation for both the eatery and deli . Supervise and provide direction to Sous Chef, Operational Chef, and Pastry Chef . Ensure all kitchen staff report appropriately to their designated senior chefs. Financial & Administrative Duties: Develop and manage kitchen budgets , ensuring profitability. Oversee financial reporting, menu costing, and operational expenditures . Ensure compliance with health and safety regulations . Maintain accurate records of kitchen operations, including inventory, orders, and supplier invoices. Commit to special projects , ensuring deadlines and implementations are met through the operational kitchen team . Requirements: Proven experience as a Head Chef in a fine dining, eatery, or farm-to-table establishment . Matric qualification (required); a tertiary qualification in a relevant field is advantageous . Strong knowledge of farm-to-table cuisine, seasonal ingredients, and sustainable practices . Expertise in menu development, product innovation, and modern culinary techniques . Excellent leadership, communication, and organizational skills . Ability to work in a high-pressure, fast-paced environment while maintaining quality standards. Strong staff management experience , including training, performance evaluation, and development . Experience with budgets, financial reporting, and cost control . Knowledge of food safety regulations, stock control, and waste reduction principles . A high level of integrity, accountability, and a willingness to listen and implement directives . If you are a visionary Head Chef with a passion for fine dining, sustainability, eatery management, and innovation , we would love to hear from you! How to Apply: Please send your updated CV and relevant documents to
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