Retail Head Chef

Job Description

• To oversee all kitchen operations, from menu development to food preparation and staff management, leveraging creativity, leadership, and technical expertise.
• To ensure that the kitchen operates efficiently, maintaining the highest standards of food quality and presentation while managing costs and fostering a positive work environment.

Are you someone who can

• Assess own performance through seeking timely and clear feedback and request training where appropriate.
• Ensure that staff provide high standards of service and food offerings to enhance work delivery collaboration and innovation.
• Manage end-to-end running of the kitchen and front-of-house retail operations to ensure consistency
• Develop, encourage and nurture collaborative relationships across the FRG
• Provide input into the development of the tactical strategy and develop and implement a supporting operational strategy.
• Provide accurate monthly reports as required by business on cost of sales, gross profit, food cost, hygiene standards, customer participation, staff engagement and challenges experienced in the business units.
• Manage menu development and maintain updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
• Ensure all food products are prepared in a consistent manner and meet the set quality standards.
• Review finished products for quality and presentation before the orders are sent to customers.
• Maintain quality levels for receiving storage, production and presentation of food.
• Interact with customers to obtain feedback on food quality, presentation and service levels.
• Determine how food should be presented and create decorative food displays.
• Train kitchen and retail staff brigade on the fundamentals of good cooking and excellent plate presentations.
• Train chefs to prepare food according to well defined recipes and follow up and discusses ways of constantly improving the dining experience.
• Conduct research to remain well informed on profession cookery best practices, latest food trends to incorporate into cuisine offering, contributing towards employee wellbeing in the organisation.
• Provide directions for all day-to-day operations in the kitchen.
• Review weekly and monthly schedules to meet forecast and budget.
• Discuss daily food cost reports with key kitchen, Food and Beverage team members.
• Ensure sufficient staffing levels are scheduled to accommodate business demands.
• Coordinate with the purchase or procurement department for acquisition of needed goods and services.
• Review staffing levels to ensure that client service, operational needs and financial objectives are met.
• Understand employee roles well enough to perform duties in employee's absence or determine appropriate replacement to fill gaps.
• Motivate supervisors and staff to meet and exceed food preparation standards on a consistent basis.
• Support and facilitate staff participation in local, national and international competitions.
• Display leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
• Support and facilitate staff participation in local, national and international competitions with the aim of introducing new food ideas.
• Ensure implementation of hygiene policies in the kitchens and front of house retail area in line with Hazard Analysis and Critical Control Points requirements to mitigate food and people risks.
• Ensure employees follow proper handling and right temperature of all food products.
• Monitor that hygiene policies are adhered to daily by staff for safety of clients.
• Ensure compliance with food handling and sanitation standards.
• Action findings identified from 3rd party audits to mitigate risks.
• Provide consistent job training for all staff on hygiene practices.
• Enforce all applicable safety procedures specified for kitchen and food servers.
• Ensure proper grooming and hygiene standards for all kitchen and retail staff.
• Ensure all kitchen and retail staff maintain the required food handling annual certifications.
• Ensure both Front and Back of House staff wear the required Personal Protective Equipment and uniforms in the various areas of the kitchens.
• Ensure kitchen and retail employees maintain required food handling and sanitation certifications.
• Ensure all equipment in the kitchen and Front of house are properly maintained and in
• working order in accordance with the Occupational Health and Safety Act.

You will be an ideal candidate if you have

• Qualification: Degree in culinary studies or relevant equivalent certification
• Experience: 4 - 5 years' experience in Catering and Hospitality, ideally at middle management level in corporate catering/events.
• Skills: Extensive experience in a senior kitchen role in a corporate catering environment, Exceptional culinary skills and creativity, Strong leadership and excellent management abilities, In-depth knowledge of kitchen operations, including budgeting, inventory management, and staff management, Experience with menu development and corporate retail catering and events catering and Experience in staff management of a multi-disciplinary catering team of between 20 and 30 staff.

You will have access to

• Opportunities to network and collaborate.
• Challenging Working
• Opportunities to innovate.

We can be a match if you are

• Curious & courageous - you are driven by always wanting to know more and learn more and you are brave enough to
• Obsessed with mastery - you know what it takes to become good at what you do and are constantly pushing yourself to do it.

End Date: August 10, 2026