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.

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