Chefs/waiters/kitchen staff/house keepers wanted - Durban

Introduction
Position Overview

The Head Chef of Nourish Restaurant & Banqueting is responsible for the strategic leadership, operational
execution, and culinary excellence of all food production within Nourish Casual Dining and the hotel’s
banqueting, conferencing, wedding, and event operations. This role ensures consistent delivery of
premium hospitality standards while maintaining strict financial discipline, team development, menu
innovation, and operational efficiency aligned with hotels brand philosophy of Serenity, Wellness
& Excellence.

Duties & Responsibilities
Key Responsibilities
Culinary Leadership & Food Excellence
• Lead all culinary operations for Nourish Restaurant and Banqueting.
• Maintain consistency in food quality, presentation, and portion control.
• Develop seasonal menus aligned with Midlands produce and hotel positioning.

Banqueting & Event Execution
• Oversee weddings, conferences, corporate events, and group dining.
• Collaborate with Sales & Events teams on menu planning and costing.
• Ensure seamless execution from planning through service delivery.

Financial & Cost Control
• Achieve targeted Gross Profit margins.
• Control food cost through recipe costing, waste reduction, and portion control.
• Participate in monthly stock takes and financial reviews.

Kitchen Operations
• Implement structured prep lists, production schedules, and cleaning systems.
• Ensure operational readiness across all service periods.

Team Leadership & Development
• Recruit, mentor, and develop kitchen team members.

• Conduct training, performance reviews, and disciplinary processes.

Health, Safety & Compliance
• Maintain HACCP compliance and hygiene standards.
• Ensure audit readiness at all times.

Menu Development & Innovation
• Design menus balancing creativity and profitability.
• Introduce seasonal updates aligned with guest feedback.

Guest Experience
• Maintain visibility during service.
• Support service recovery and uphold luxury hospitality standards.

Key Performance Indicators
• Food GP achievement targets
• Guest satisfaction scores
• Food consistency and plating standards
• Staff retention and development
• Hygiene audit results
• Waste and stock variance control

Core Competencies

Leadership under pressure
Operational planning
Financial awareness
Attention to detail
Menu engineering
Communication & collaboration
Problem solving
Time management

Working Conditions

Shift-based schedule including weekends and public holidays.
High-volume operational environment with extended hours during peak events and wedding seasons.

Remuneration

Salary will be discussed during the interview process and aligned with experience and qualifications.
Desired Experience & Qualification
Required Qualifications & Experience
• Culinary Diploma or equivalent qualification.
• Minimum 5–8 years senior kitchen leadership experience.
• Proven restaurant and banqueting experience.
• Strong financial acumen and menu costing expertise.

Package & Remuneration
R30,000-R33,000

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