Franschhoek: Head Chef

Duties: Leadership & Team Development: Lead, mentor and inspire the kitchen team through clarity, calm and consistent guidance. Foster a collaborative and respectful environment where creativity, communication and accountability thrive. Oversee scheduling, workflow and performance, ensuring smooth operations and team cohesion. Support professional growth and skills development within the team. Culinary Execution & Guest Personalisation: Execute daily menus designed in partnership with the Creative Director and Founders. Tailor meals to each guests individual dietary requirements, preferences and journey – maintaining a sense of abundance, artistry and harmony in every dish. Ensure exceptional standards in preparation, flavour, presentation and timing. Balance precision with adaptability, adjusting fluidly to changing ingredients, guest feedback and seasonal availability. Connection to Land & Ingredients: Collaborate closely with the Farmer to align planting and harvesting with culinary needs. Champion the use of seasonal, local and consciously sourced ingredients. Celebrate simplicity and ingredient integrity – letting the land and produce guide each plate. Strengthen the full-circle relationship between kitchen, garden and guest experience. Operational Management & Organisation: Oversee kitchen systems, inventory and procurement, ensuring quality and minimal waste. Maintain impeccable hygiene, organisation and order within our open kitchen. Manage supplier relationships, stock control and cost management with transparency and care. Ensure compliance with all food safety and operational standards. Collaboration & Guest Experience: Partner closely with the Creative Director and Founders to bring culinary concepts menus to life. Work fluidly with the broader F&B, farm and guest experience teams to ensure full circle harmony. Engage authentically with guests to share the intention and story behind the food when appropriate. Participate in special events, workshops and immersive dining experiences Requirements: Grade 12 A formal qualification At least 2 5 years experience as a Head Chef Proven experience in luxury hospitality, boutique hotels or destination retreats. Deeply collaborative, grounded and highly organised culinary leader with strong executional ability. Deep passion for regenerative, seasonal and plant-forward cuisine. Exceptional adaptability – comfortable personalising menus daily for each guest. Strong communication and relationship-building skills across diverse teams. Calm, intuitive and attuned to the rhythm of people, land and season. Deep respect for ingredients, nature and cyclical food systems. A desire for long-term growth, contribution and stewardship within a purpose driven environment.