Franschhoek: Experienced Head Chef: Luxury Boutique Hotel, Franschhoek posted by Pick Me Recruitment Ltd

April 29, 2026 Jobs in Cape Winelands

Pick Me Recruitment Ltd

Stellenbosch

Catering / hospitality

Job Description

About the Role

Our client, a distinguished boutique property in Franschhoek, is seeking an experienced Head Chef to lead and manage their culinary team. The ideal candidate will have experience providing an elevated and elegant dining experience in a sophisticated hospitality environment, solid leadership and culinary skills, and a passion for hospitality and cooking.

Key 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 our esteemed client.
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 as per our Client’s vision/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 Chef’s experience meals in cottages to enhance guest experiences.
Ensure that the 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.

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Requirements

Formal Culinary Qualification
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.

Qualifications

No formal qualifications mentioned.

Salary & Benefits

Competitive Remuneration plus Benefits (Add-on approach)

How to Apply

Click the green “Go Apply” button below to apply directly online with the employer.

About Catering / hospitality Jobs in Stellenbosch

The catering and hospitality industry is a dynamic sector in Stellenbosch, South Africa, with a growing demand for skilled professionals to cater to the local tourism industry. Typically, job seekers in this field can expect a competitive salary range, although it’s essential to note that salaries vary widely depending on factors such as experience, company size, and industry sector. Generally, salaries in catering and hospitality are on the lower to moderate side compared to other industries.

Common skills required for roles in the catering and hospitality industry include excellent communication and interpersonal skills, attention to detail, ability to multitask, effective time management, customer service skills, and knowledge of food safety and hygiene protocols. Typically, candidates with experience in the industry or relevant vocational training are preferred. Some common certifications, such as a Food and Beverage Management Certificate or a Hospitality Studies degree, can also be advantageous.

The catering and hospitality sector is often found in various industries, including financial services, technology industry, manufacturing sector, hotels, restaurants, and event management companies. These roles may involve working in kitchens, front-of-house staff, management positions, or specialized areas such as events or conferences.

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Career development opportunities in the catering and hospitality industry are diverse and varied. With experience and additional training, professionals can move into senior roles, take on leadership positions, or specialize in specific areas of the industry. Common career progression paths include moving from entry-level to supervisory roles, progressing to management positions, or transitioning into related fields such as event planning or food production. Additionally, some professionals choose to pursue further education and training to enhance their skills and expertise.

This information provides general career guidance. Actual salaries and requirements vary by employer.

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