Franschhoek: Experieced Head Chef: Luxury Boutique Hotel (Franschhoek) posted by Pick Me Recruitment Ltd

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.

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

Qualifications

• None mentioned

Salary & Benefits

• Competitive Remuneration plus Benefits (add-on approach)