Minimum Requirements: Must have experience as a Head Chef for a minimum of 5 - 10 years. Must have visible experience in the hospitality industry with a clear and strong track record. Must have 10+ years in the restaurant environment and must have led a team of chefs before Must reside within the Sandton City area. Must have experience in handling a team of chefs who cook Italian cuisine. Responsibilities : Menu Planning and Development: Designing and planning menus that reflect the restaurant's concept and cater to customer preferences. Creating new dishes and updating the menu regularly. Considering food cost, seasonality, and ingredient availability in menu design. Kitchen Management: Overseeing the daily operations of the kitchen. Coordinating and supervising kitchen staff, including sous chefs, line cooks, and kitchen assistants. Ensuring all kitchen equipment is maintained and in good working order. Staff Training and Development: Training kitchen staff. Providing ongoing training and mentoring to improve skills and efficiency. Conducting performance evaluations and addressing any staff issues. Quality Control: Ensuring the quality and consistency of dishes served. Tasting and reviewing dishes before they are served to customers. Implementing and maintaining high standards for food presentation and taste. Health and Safety Compliance: Ensuring the kitchen complies with health and safety regulations. Maintaining cleanliness and organization in the kitchen. Implementing and enforcing hygiene and sanitation standards. Collaboration with Management: Working closely with restaurant management on budgeting and financial planning. Collaborating on marketing and promotional activities. Attending management meetings and providing input on restaurant operations. Customer Interaction: Occasionally interacting with customers to gather feedback and ensure satisfaction. Handling special requests and addressing any customer complaints related to food. Innovation and Creativity: Staying updated with culinary trends and incorporating them into the menu. Experimenting with new ingredients and techniques to enhance the menu. Event and Special Menu Planning: Creating special menus for events, holidays, and private functions. Coordinating with event planners and clients to meet their specific culinary needs. #J-18808-Ljbffr