Head Chef at Kick4Life

Position Head Chef
Department Social Enterprise |  No.7 Restaurant
Line Manager Restaurant Manager


About the No.7 Restaurant

No.7 is a restaurant with a difference. Based at the Kick4Life Centre in Maseru, the capital city of Lesotho in Southern Africa, we offer great food in a friendly environment with stunning views across the city. All of our profits are pumped back into Kick4Life’s charitable work. What’s more, our staff team includes former participants that have undergone a structured training program aimed at developing skills for a successful career in the catering and hospitality industries.

As well as the restaurant, No.7, which is linked to the K4L Inn & Conference Centre, runs a catering service for a wide selection of internal and external events from conferences and team-building days to dinner parties and weddings. We can seat over 100 people at one time with indoor and outdoor seating areas. The outdoor area includes 2 wood burners and a braai. Our cuisine is a freshly prepared menu that expresses a European style with a Lesotho touch.


Objective of the Role

To oversee the efficient and effective operations of food production in the No.7 Restaurant and to manage and develop all BOH staff to ensure customer service delivery is to the highest standard at all times. Key responsibilities include: food production and management; operations and maintenance; staff management and customer service support; health and safety; and special duties relating to broader K4L support.


Main Accountabilities

Area 1: Food Production & Management

1.1 Develop and train staff on seasonal, conference, events and special menus in line with the No7 brand and effective costing practices

1.2 Maintain the highest professional food quality, ensuring food preparation is economical, technically correct and within budget

1.3 Assist in food purchase specifications and recipes, proactively managing stock and inventory closely

1.4 Regularly review product quality and research new vendors

1.5 Work closely with the Social Enterprise Senior Management to develop and monitor food and staff budgets, set pricing and ensure target profit margins are met

1.6 Assist the effective management of the No7 POS system, ensuring all content for recipes and menus is accurate and up to date

1.7 Coordinate with the No7 Management to organise marketing activities, promotional events and discount schemes aligned with changing menus


Area 2: Operations & Maintenance

2.1 Control operational costs and identify measures to cut wastage

2.2. Ensure all equipment is used according to best practice and preventatively maintained

2.3 Estimate future needs for goods, kitchen utensils and cleaning products

2.4 Ensure all maintenance issues are promptly attended to and resolved

2.5 Check stock levels, order supplies and prepare cash drawers and petty cash


Area 3: Staff Management & Customer Service Support

3.1 Line manage and provide ongoing training to all No7 BOH staff, ensuring superior customer service delivery at all times

3.2 Organize and supervise shifts for all managed staff

3.3 Appraise staff performance, providing regular feedback to improve productivity

3.4 Respond efficiently and accurately to customer complaints, as needed

3.5 Assist the training of new and current employees on proper customer service practices

3.6 Ensure that consistent, timely and excellent food service delivery is ensured at all times

3.7 Ensure spec sheets are followed, including portion management, at all times

3.8 Implement a time measurement system for food delivery in the kitchen


Area 4: Health & Safety

4.1 Ensure compliance with all sanitation, health and safety regulations and that the highest standards of hygiene are met at all times

4.2 Ensure BOH staff conduct daily and weekly deep cleans according to the set schedule


Area 5: Special Duties 

6.1 Support Management initiatives and aid in leading performance management systems

6.2 Support in the development and implementation of professional development activities and trainings across K4L

6.3 Support in tour operations and other special activities, as requested by Executive management


Qualifications and Experience

Minimum 5 years previous experience in a senior management position within a restaurant is essential.


Work Based Skills and Competencies


  • Bachelor Degree in Culinary Arts
  • Health and safety and food hygiene certifications
  • Proven experience in the effective management of a kitchen team
  • Experience in menu development and implementation in continental cookery
  • Extensive food and beverage knowledge, including effective food and beverage pairing
  • Extensive buying, menu costing and stock taking experience
  • Food hygiene and safety qualifications
  • Familiarity with restaurant management software
  • Strong financial planning and reporting skills
  • Strong leadership, motivational and people skills
  • Ability to cope under pressure, in a calm and efficient manner
  • Ability to multitask and work according to set deadlines
  • Willingness to work long, flexible hours, including regular weekends and holidays


  • Experience in running a restaurant kitchen that is a small business or social enterprise
  • A flair and enthusiasm for cooking with fresh, quality and sometimes local ingredients


How to Apply:

If you meet the requirements and are motivated to work helping others in a multicultural environment, please send a CV and Cover Letter explaining your motivation and fit for the role to [email protected]

Please note that only applications received via email will be considered.

Closing Date of applications is 23rd November 2018 by 12:00 pm 

If you have not heard from us within two (2) weeks of the closing date, please consider your application to be unsuccessful.  Remember, we will only contact applicants who have been shortlisted for interview and will not be able to provide feedback to those who have not been shortlisted, due to the sheer volume of applications.