Head Chef (Deli)

SUMMARY:
Our client is looking for a Head Chef to join their Deli.

POSITION INFO:
Requirements

• 3 years experience in a Deli environment.
• Matric
• Relevant Qualification
• Own vehicle

1. Menu Planning and Development:
   
   • Design and develop new recipes.
   • Plan and update the menu to align with seasonal availability and customer preferences.
   • Ensure menu items are diverse and cater to dietary restrictions and preferences.
2. Kitchen Management:
   
   • Oversee daily operations of the kitchen.
   • Ensure the kitchen is clean, organized, and compliant with health and safety regulations.
   • Manage kitchen staff, including hiring, training, and scheduling.
3. Food Preparation and Presentation:
   
   • Supervise the preparation of all food items to ensure quality and consistency.
   • Create aesthetically pleasing presentations for dishes.
   • Maintain high standards for taste and presentation.
4. Inventory and Cost Control:
   
   • Order and maintain inventory of food and supplies.
   • Monitor food costs and waste.
   • Develop and implement strategies to minimize costs and maximize profitability.
5. Staff Supervision and Development:
   
   • Train and mentor kitchen staff.
   • Conduct performance evaluations and provide feedback.
   • Foster a positive and collaborative working environment.
6. Health and Safety Compliance:
   
   • Ensure compliance with health and safety regulations.
   • Implement and maintain proper food handling, sanitation, and storage procedures.
   • Conduct regular inspections to ensure adherence to safety standards.
7. Customer Interaction:
   
   • Engage with customers to receive feedback and ensure satisfaction.
   • Address and resolve customer complaints or issues related to food quality or service.
8. Administrative Duties:
   
   • Maintain records of recipes, inventory, and staff schedules.
   • Prepare reports on kitchen operations, including budgeting and financial performance.
   • Collaborate with restaurant management on business strategies and improvements.
9. Innovation and Creativity:
   
   • Stay updated with culinary trends and incorporate them into the menu.
   • Experiment with new techniques and ingredients to enhance the menu.
   • Organize and participate in culinary events and promotions.
10. Collaboration:
    
    • Work closely with other departments, such as purchasing, to ensure smooth operations.
    • Coordinate with front-of-house staff to ensure seamless service.