Senior Chef

The roleWe’re looking for a Head Chef to take full ownership of our shipyard restaurant and canteen kitchen. You’ll lead the brigade, set the standard for every plate that leaves the pass, and run the kitchen like a business, with tight control of food cost, labour, stock and hygiene. This is a hands-on, high-volume role feeding a large workforce every day, where consistency, speed and food safety matter as much as flavour.What you’ll doLead the kitchenRun the pass and oversee daily production, so every service goes out on time and to standard.Cook alongside the team and personally lead on the line during service.Build, train and motivate the brigade, and set the culture, standards and discipline of the kitchen.Schedule shifts and place staff by skill and demand.Coach, appraise and manage performance in line with company policy and labour law.Menu and recipe ownershipDesign and develop menus that are appetising, varied and cost-effective for a high-volume operation.Create, standardise and cost every recipe, with recipe cards signed off by you.Sign off the weekly production menu before it is finalised.Work with the Canteen Manager on menu ideas, specials, promotions and tuckshop offerings.Ordering, stock and cost controlPlan production against forecast headcount and complete RFQ forms for stock orders accurately and on time.Co-own the weekly menu and order list with the Canteen Manager so stock is on site before it’s needed.Control food cost, portioning, wastage and storage (FIFO), and carry out regular stock takes.Manage labour cost against budget and report on variances.Food safety and standardsOwn the kitchen’s hygiene and HACCP-based systems, and keep it audit-ready at all times.Maintain R638 compliance and the conditions of the Certificate of Acceptability.Keep complete records: temperature logs, cleaning schedules, pest control, deliveries, staff medical and training.Enforce health and safety, PPE, uniform and safe equipment use, and report faults promptly.Be ready for municipal health inspections and internal or external audits.Systems and teamworkSet up and maintain kitchen SOPs with the Canteen Manager.Attend the weekly kitchen and menu meeting and the regular management check-in.Submit new menu ideas and price change proposals for management sign-off.What you’ll bringA diploma or qualification in culinary arts, professional cookery, or hospitality management.At least 5 years in professional kitchens, including 3 or more years as a Head Chef, Sous Chef or Kitchen Manager, ideally in high-volume, industrial or contract catering.A valid R638 Person-in-Charge food safety certificate (or willingness to obtain one before starting), and solid HACCP knowledge.Proven experience managing food and labour budgets, stock control and ordering.Strong leadership, with the ability to run a team under pressure and keep standards consistent.Computer literacy, including POS or back-of-house systems and Excel.A valid medical certificate for food handlers.Flexibility to work shifts, including early mornings and weekends.Advantageous: industrial, mine, hospital or contract catering experience; allergen and special diet knowledge; Halaal and cultural dietary requirements; HSE or ISO 9001 exposure.What makes you right for itYou take pride in food that is well made, even at volume. You keep a clean, organised, disciplined kitchen, you’re comfortable with budgets and paperwork, and you can lead a brigade without losing the respect of your team.