We are looking for a dynamic and experienced Head Chef to lead a very busy, high-performance steakhouse kitchen. This role requires a passion for premium cuts, precision grilling, and exceptional culinary standards, combined with strong leadership and operational expertise. The successful candidate will ensure consistency, quality, and an outstanding guest dining experience.
Please note Shifts as follows : 2 days on, 2 days off : DOUBLE SHIFTS
Minimum Requirements
- Certificate or Diploma in Professional Cookery from a recognised institution
- Minimum 5 years’ experience in a fine-dining or premium casual restaurant
- At least 3 years in a senior leadership role (Senior Sous Chef or Head Chef level)
- Strong understanding of food costing, stock control, and supplier management
- Comprehensive knowledge of HACCP and food safety standards
- Strong leadership and team management capability
- Ability to perform effectively under pressure in a high-paced environment
- Stable work history with contactable references
Technical Requirements
We prioritise candidates who embrace technology as a tool for consistency and operational control. High-level aptitude in the following is essential:
- Inventory Management: Advanced experience with stock management systems for procurement, inventory control, and reporting
- Point of Sale Systems: Experience utilising POS data to support menu engineering, sales analysis, and operational decision-making
Key Responsibilities
Kitchen Leadership and Operations
- Oversee the full kitchen operation, ensuring efficient and consistent service delivery
- Lead, manage, and motivate the kitchen brigade to maintain high performance standards
- Maintain a hands-on leadership presence during service periods
- Ensure compliance with all health, safety, and hygiene regulations
Culinary Standards and Grill Execution
- Oversee all aspects of meat preparation, including butchery, portioning, and ageing where applicable
- Ensure precise and consistent grilling techniques across all service periods
- Uphold quality and consistency for all dishes
· Prepare or directly supervise the preparation of dishes requiring skilled execution
· Ensure appropriate staffing levels to support productivity, quality standards, and cost control
· Evaluate food products to ensure quality standards are consistently maintained
· Work closely with management to ensure food production consistently exceeds guest expectations
Menu Development and Product Management
- Develop and refine menus that highlight premium meats and seasonal ingredients
- Build and maintain strong relationships with trusted suppliers
- Ensure consistent quality and availability of top-grade products
- Balance creativity with the core identity of a classic premium steakhouse
Stock Control and Cost Management
- Manage stock levels, ordering, and inventory control processes
- Monitor food costs closely, with particular focus on high-value meat products
- Implement measures to minimise waste and maximise yield
- Oversee accurate invoice processing and adherence to budget targets
Team Development
- Train and mentor kitchen staff in butchery, grilling, and steakhouse standards
- Conduct regular team briefings and performance development sessions
- Promote a professional, disciplined, and high-performance kitchen culture
Hygiene and Compliance
- Ensure full compliance with HACCP and food safety standards
- Maintain a clean, organised, and audit-ready kitchen environment at all times
Key Competencies
- Strong leadership and decision-making skills
- Excellent organisational and communication abilities
- High attention to detail and commitment to consistency
- Commercial awareness with strong cost control ability
- Ability to perform effectively under pressure
Performance Indicators
- Consistent delivery of high-quality dishes
- Effective control of food costs and minimisation of waste
- Development and retention of a skilled kitchen team
- Efficient and well-managed kitchen operations
Please email your CV to us at : info@n-h-c.co.za