Wine Estate Restaurant Chef - Stellenbosch

Tuesday, 10 March, 2020

Key Performance Areas (Duties)

  • To ensure that all menus are constantly updated and calculated correctly to obtain maximum gross profit, paying special attention to seasonal availability, costs, specials, etc.
  • Controls food costs through careful and consistent review of production records and through establishing and following product storage requirements, standardizing recipes and waste control procedures.
  • To prepare weekly and monthly reports to the General Manager on income and expense versus budget in line with forecasts and submit a monthly report.
  • Guest satisfaction to be judged by compliments and return business.
  • Standards of operation, to ensure each area of responsibility has its own updated Standards of Performance Manual and Training Manual and to write and update SOP’s where required.
  • To ensure that regular on-the-job training is carried out so that subordinate staff can perform their duties correctly.
  • Ensures that stock is ordered to the correct quantities, quality and price.
  • To ensure that all stocks are being kept securely and under the correct conditions applicable to each type of commodity stored.
  • To conduct regular stock checks/stock takes.
  • To regularly hold maintenance checks with the Maintenance Manager to ensure that no equipment breaks down.
  • To ensure that all areas under your control satisfy the most stringent hygiene requirements and that staff that are ill or injured receive the correct treatment or are not allowed working.
  • To constantly update your knowledge and skills for the good of the establishment and the profession.
  • To hold daily meetings with the Kitchen Team to ensure the smooth running of all kitchen departments.
  • To ensure that all staff under your control is fully informed in respect of disciplinary procedures, the handling of grievances, etc.

Job Requirements (Qualifications and experience)

  • Be able to work under pressure.
  • Must have good organization and communication skills.
  • Must have knowledge of all food preparation methods, quantities, measurements and food storage techniques.
  • Must have previous experience with costing, stock control and staff management.
  • Computer literate.
  • Must be prepared to work shifts.
  • Own Transport
  • Degree in Culinary Arts or equivalent apprenticeship.
  • Minimum 4 to 6 years of chef experience.
  • Supervisory experience.

Market & experience related salary. Only short-listed applicants will be contacted.

Please send your CV, expected salary requirements and contactable references to