Job Description
- Diploma or formal culinary qualification from a recognised institution
- Valid food safety and hygiene certification
- First aid and fire safety training (advantageous)
- Minimum 5 years in a head chef or executive chef role within a fast-paced, premium restaurant or hotel
- Proven ability to manage, mentor, and train a kitchen team
- Strong understanding of GP%, food margins, stock control, and menu costing
- South African citizenship or valid residency — no work permits offered
- Excellent communication, planning, and leadership skills
Key responsibilities
- Lead the culinary team in delivering premium à la carte and buffet offerings
- Drive high-quality food presentation across breakfast, lunch, dinner, and room service
- Ensure hygiene, cleanliness, and food safety standards are met at all times
- Perform regular stock takes, manage purchasing, and liaise with suppliers
- Innovate and update seasonal menus in collaboration with management
- Monitor kitchen equipment and maintenance needs
- Oversee kitchen scheduling in line with budget and operational forecasts
- Enforce discipline, hygiene, grooming, and performance standards across the team
- Maintain accurate training records and support team growth
- Collaborate on F&B planning and attend operational meetings
Only shortlisted candidates who meet the minimum criteria will be contacted.
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