A renowned luxury hospitality establishment is seeking an experienced and creative Head Chef to lead its culinary team. This exciting opportunity calls for a hands-on professional who can combine operational excellence with innovation in menu design, ensuring an exceptional dining experience for every guest. Key Responsibilities Oversee all kitchen operations, ensuring the preparation and presentation of high-quality, seasonal cuisine. Develop and implement menus that reflect fresh, organic, and locally inspired ingredients. Maintain strict hygiene, food safety, and HACCP compliance at all times. Train, motivate, and manage a skilled culinary team to deliver consistent excellence. Monitor and control kitchen costs, including food, labour, and maintenance expenses. Conduct regular performance reviews and identify development and training needs. Manage staff rosters, recruitment, and disciplinary processes in line with company policy. Collaborate closely with management and other departments to ensure seamless service delivery. Uphold menu standards and presentation consistency while introducing new, creative dishes seasonally. Ensure guest satisfaction by adapting to dietary requirements and delivering personalised dining experiences. Requirements Recognised culinary qualification with proven experience as a Head Chef in a 5-star hotel or fine dining environment. Strong knowledge of food costing, stock control, and kitchen management systems. Excellent leadership, communication, and team management abilities. Proficient in MS Office and POS systems. Able to perform confidently in a fast-paced, high-end hospitality setting. Preference will be given to candidates residing in Franschhoek or surrounding areas.

Area/Location: Franschhoek, Cape Town Head Chef The position is responsible for overseeing the entire kitchen operations, ensuring the preparation and presentation of high-quality food while maintaining cost control, hygiene, and compliance with health and safety regulations. The role requires strong leadership, creativity in menu development, and effective management of kitchen staff to deliver exceptional culinary experiences. Main Responsibilities: Ensure all guests are cared for individually, meeting all individual needs, strictly adhering to dietary requirements, and preparing meals accordingly Ensure the food served meets the expected standards, maintaining the reputation of the establishment Report any complaints, comments, or operational requirements to the Group Operations Manager and Hotel Manager Maintain all internal communication with other departments Ensure menus are seasonal, fresh, and organic according to vision and standards Review menus and dishes with the Group Operations Manager, Hotel Manager & Horticulturist seasonally and adhere to deadlines for releasing new seasonal menus Design menus for picnics, braais, conferences, and Chefs experience meals in cottages to enhance guest experiences Ensure night audit menu prep and training is meticulously done and identify training needs where required Conduct weekly meetings with the Hotel Manager for planning and feedback Conduct daily meetings and ensure all duties are carried out with all staff members duly informed of daily specials, out-of-stock items, and replacements Lead; train, and develop a skilled and motivated kitchen team Conduct regular performance reviews, provide constructive feedback, and support staff development Ensure adherence to recipes, portion controls, and presentation standards Manage staff scheduling and ensure adequate coverage during service hours Interview all prospective kitchen service staff and liaise with Human Resources Ensure the department is adequately staffed, being responsible for duty rosters and delegating staff duties, including coverage for holidays, sickness, and absenteeism Handle disciplinary issues and grievances in conjunction with Human Resources Monitor and manage kitchen costs, including food, labour, and equipment maintenance, to achieve financial targets Control waste and portion sizes to maximize efficiency and profitability Maintain a regular check on stock and provide training on stock-taking and ordering procedures Ensure all kitchen staff follow hygiene and food safety protocols as per HACCP and local health regulations Experience and Skills: Proven experience as Head Chef in a 5-star Hotel or fine dining restaurant Excellent knowledge of food and beverage service standards Strong knowledge of kitchen management, food costing, and inventory control Proficiency in MS Office and POS software Ability to confidently operate within a fast-paced environment Leadership and team management skills Inherent Requirements: A relevant culinary qualification Preference will be given to candidates from Franschhoek and neighbouring areas