As a Group Chef overseeing three bistro-styled restaurants, your primary mission is to unify culinary standards across all locations while managing the distinct operational needs of each. Responsibilities Multi-Unit Operational Oversight: Direct daily operations for all three kitchens, ensuring seamless coordination between location-specific Head Chefs and Sous Chefs. Menu Development & Innovation: Design and implement cohesive, seasonal bistro menus that balance creativity with profitability across the group. Financial & Budgetary Control: Manage food and labour costs globally to hit group profitability targets through central procurement and waste reduction. Quality Assurance & Consistency: Conduct regular site visits and tastings to ensure every dish meets the group’s standards for presentation, taste, and portioning. People Leadership & Talent Management: Lead the recruitment, training, and mentoring of kitchen teams across all sites, fostering a culture of excellence and professional growth. Health, Safety & Compliance: Enforce strict food safety, sanitation, and HACCP protocols to ensure all locations are audit-ready and compliant with local regulations. Supplier & Inventory Management: Build and maintain group-wide relationships with suppliers to secure the best seasonal ingredients at competitive prices. Qualifications Advanced knowledge of modern bistro techniques, seasonal ingredients, and menu engineering. Proven experience managing multiple restaurant outlets or large-scale culinary operations. Exceptional communication and ability to inspire and manage diverse teams across different locations. Proficiency in P&L management, labour cost optimization, and strategic kitchen planning. A degree from a recognized culinary school or equivalent professional experience. Additional Requirements Only South African citizens will be considered. #J-18808-Ljbffr