The Head Chef is responsible for overseeing the entire kitchen operation, ensuring that high standards of food quality, hygiene, and kitchen efficiency are maintained at all times. This individual will lead a team of chefs and kitchen staff, manage inventory and supplier relations, and ensure the kitchen operates within budget. Key Responsibilities: Kitchen Management: Supervise and coordinate all kitchen activities. Ensure smooth day-to-day running of the kitchen during service. Plan and delegate kitchen duties effectively. Menu Development: Design seasonal and daily menus with creative input. Cater to both à la carte and group booking requirements. Incorporate local ingredients and Vaal Dam region preferences. Food Preparation and Quality: Ensure consistently high food quality and presentation. Monitor portion and waste control to maintain profitability. Stay up to date with culinary trends and customer preferences. Staff Management: Recruit; train, and supervise kitchen staff. Create weekly staff rosters and ensure adequate coverage. Conduct regular performance reviews and manage conflict when necessary. Health & Safety Compliance: Enforce hygiene and sanitation standards in compliance with health regulations. Maintain records for food safety inspections (HACCP knowledge advantageous). Inventory and Cost Control: Manage stock levels, ordering, and receiving of goods. Maintain supplier relationships and negotiate pricing. Monitor kitchen expenditure to ensure alignment with budget targets. Qualifications and Experience Minimum Requirements: Culinary qualification (e.g. Diploma in Professional Cookery, City & Guilds, or equivalent). 5 years of experience in a senior chef role (Sous Chef or higher), preferably with 2 years in a Head Chef/Kitchen Manager position. Strong knowledge of kitchen operations, food cost control, and hygiene standards. Proven leadership and team management experience. Excellent communication and organizational skills. Computer literacy (MS Office, stock systems like GAAP, Pilot, or similar). Own transport and willingness to reside near or commute to the Vaal Dam area. Preferred Attributes: Previous experience in a waterside resort, guesthouse, or high-volume restaurant . Flexible with work hours (weekends, holidays, peak season). Creative and passionate about food trends and customer experience. Ability to work under pressure and manage multiple functions (e.g. à la carte functions events).