Empact Group
Head chef
Stellenbosch, Western Cape
Contract
Posted 17 October2025 – Closing Date 14 November 2025
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Job Details
Division
Empact Group Food Solutions
Minimum experience
Associate
Company primary industry
Good production
Operations
Job Description
Purpose of the role
The Head Chef is responsible for developing and planning menus, establishing recipes and food purchase specifications, and coordinating, executing, supervising, and evaluating all food production activities within a fast paced operation. The ideal candidate will be a qualified Chef with the ability to manage both the strategic and day- to- day of the kitchen effectively.
Education and Experience Requirements:
Relevant tertiary qualifications in Hospitality or equivalent industry experience.
Must be a qualified Chef with proven with proven culinary expertise.
Comprehensive knowledge of the catering environment, from fine dining to restaurant dining.
Strong understanding of South African and industry- specific legislation.
Demonstrated financial acumen with experience in budget management, cost control, and achieving targets GP.
Key Areas of Responsibility
Menu development and food production
Develop and plan seasonal and Innovative menus.
Establish standardized recipes and food purchase specifications.
Coordinate, execute, supervise, and evaluate all food production activities.
Ensure all dishes meet quality, presentation, and cost standards.
Operational management.
Assist in managing the strategic and the daily kitchen operation.
Oversee and ensure compliance with occupational Health and Safety (OHS) standards across all food production areas.
Support the manager in maintaining high customer service standards during daily operations.
Drive food innovation, including promotional menus and modern trends such as visual display and grab-and-go offerings.
Procurement and Cost Control
Place and manage kitchen and menu- related orders.
Maintain accurate records for stock control, tiebacks, and waste tracking.
Manage stock par levels to ensure efficiency and minimize waste.
Ensure menu costings support optimal business performance and GP% targets.
Team management
Lead and supervise the kitchen production team to ensure operational efficiency.
Enforce compliance with working hours, break hours, and company policies.
Uphold and apply company disciplinary procedures when necessary.
Foster a culture of team work, professionalism, and high performance.
