Plettenberg Bay: Head Chef posted by South Cape Recruitment

About the Role

We are seeking an experienced and innovative Head Chef to join our team at Plettenberg Bay. As a key member of our culinary team, you will be responsible for leading kitchen operations, developing menus, and ensuring exceptional service delivery. If you have a passion for creating memorable dining experiences and leading high-performing teams, we encourage you to apply.

Key Responsibilities

• Inspire, lead, and develop a talented kitchen team, setting high standards for food preparation, presentation, and efficiency.
• Oversee daily kitchen operations to ensure seamless service for both regular dining and high-volume events.
• Maintain clear communication across kitchen, management, and front-of-house teams.
• Ensure inventory is managed, secured, and optimised.
• Create innovative, seasonal menus that reflect the venue’s ethos and highlight in-house offerings, including the craft brewery and organic kitchen garden.
• Ensure recipes are consistently executed to perfection.
• Maintain excellence in flavour, presentation, and portion control.
• Handle guest feedback professionally, turning every experience into a positive one.
• Collaborate with the on-site gardeners to maximise fresh, sustainable produce usage and retail opportunities.
• Uphold strict hygiene, food safety, and kitchen protocols at all times.
• Maintain a safe, clean, and organised kitchen environment.
• Oversee food labelling, storage, and waste management procedures.
• Manage stock orders proactively to avoid shortages or wastage.
• Source quality suppliers, monitor pricing, and ensure consistency.
• Control food costs while optimising efficiency.
• Align staffing levels with operational needs and budget requirements.
• Recruit, train, and mentor kitchen staff, fostering professional growth and teamwork.
• Conduct performance reviews and provide coaching for continuous improvement.
• Maintain high standards of dress, grooming, and workplace conduct.
• Ensure all HR documentation is accurate and submitted on time.
• Assist in creating, costing, and executing bespoke menus for weddings, events, and outside catering.
• Lead the kitchen team in delivering exceptional service and presentation for large-scale events.
• Maintain strict cost controls and minimise wastage during special events.

Requirements – Head Chef

• Relevant culinary qualification from a recognised institution.
• Minimum of 3 years’ experience as a Head Chef in a high-end à la carte restaurant.
• Strong understanding of high-volume, à la carte kitchen operations and seamless service delivery; capable of managing up to 400 guests during regular service and over 500 during special events.
• Proven leadership skills with the ability to motivate, develop, and manage a professional kitchen team.
• Sound commercial awareness and strong cost control skills.
• Commitment to the highest standards of hygiene, organisation, and attention to detail.
• Ability to work effectively under pressure, lead by example, and foster teamwork in a fast-paced environment.

Qualifications

• (No qualifications mentioned in the original job description)

Salary & Benefits

• (Salary information not provided in the original job description)