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    Head Chef - Johannesburg, South Africa - T & T Academy

    T & T Academy
    T & T Academy Johannesburg, South Africa

    3 hours ago

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    Description

    Job Title: Head Chef - Venison Cuisine Specialist

    Responsibilities:

    1. Menu Development:
    • Create, plan, and regularly update a diverse and exciting venison-focused menu.
    • Ensure that all venison dishes adhere to the highest culinary standards while reflecting creativity and innovation.
  • Culinary Leadership:
    • Lead and inspire the kitchen team, fostering a positive and collaborative work environment.
    • Provide guidance and mentorship to junior chefs, promoting skill development and a strong work ethic.
  • Sourcing and Quality Control:
    • Oversee the selection and procurement of top-quality venison and other related ingredients.
    • Maintain strong relationships with suppliers to ensure consistent quality and availability.
  • Micros & Stock Control:
    • Utilize Micros (or similar POS system) for efficient order processing and tracking of sales.
    • Implement effective stock control measures to optimize inventory levels, minimizing waste and maximizing profitability.
  • Kitchen Operations:
    • Manage day-to-day kitchen operations, including food preparation, cooking, and presentation.
    • Implement and enforce hygiene and safety standards, ensuring compliance with health regulations.
  • Portion Control:
    • Develop and enforce portion control standards to maintain consistency and manage food costs.
    • Train kitchen staff on portioning techniques to achieve both quality and profitability.
  • Innovation and Creativity:
    • Stay updated on culinary trends, especially those related to venison, and integrate innovative ideas into the menu.
    • Experiment with new cooking techniques and flavours to elevate the overall dining experience.
  • Cost Control:
    • Monitor kitchen expenses and work towards achieving cost-effective operations.
    • Implement portion control measures to minimize wastage without compromising on quality.
  • Training:
    • In-house training of kitchen staff (front of house and back of house).

    Qualifications:

    1. Proven experience as a Head Chef or Executive Chef with a focus on venison cuisine.
    2. Culinary degree or equivalent certification.
    3. In-depth knowledge of venison cuts, preparation methods, and cooking techniques.
    4. Strong leadership and team management skills.
    5. Excellent communication and interpersonal abilities.
    6. Ability to work in a fast-paced environment while maintaining composure.
    7. Creativity and innovation in menu development.
    8. Strong organizational and time-management skills.

    Preferred Skills:

    1. Experience working in both A-la-Cart, high-end or fine-dining establishments.
    2. Familiarity with local and international venison suppliers.
    3. Knowledge of sustainable and ethical sourcing practices.
    4. Proficiency in Micros or similar POS systems.
    5. Experience with stock control and inventory management.
    6. Expertise in portion control techniques.
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