Head Chef. World Class 5* Hotel Nigeria. West African 5* Hotel experience a must The Head Chef is responsible for the Hotel's kitchen We are looking for a Head Chef who will be responsible for overseeing all culinary operations within the establishment, ensuring the delivery of high-quality food and exceptional dining experiences. Will be responsible to develop menus, manage kitchen staff, maintain food safety standards, and control costs, all while upholding the restaurants or hotels brand standards. Minimum of 3 years experience in a head chef position in a 5 star environment. West Africa / Nigeria) Fine Dining experience essential Skills: Intuitive and proactive Creative and driven Strong understanding of true hospitality and guest experience Familiar with West African operations and hospitality culture Strong financial understanding within their departments Requirements: Cost control and budgeting Food cost and beverage cost management Stock and inventory control Waste reduction and margin improvement Ability to improve profitability while maintaining quality and service standards Manage the a la carte and banqueting pass on a daily basis. Design and Implement recipes. Daily meetings and handovers with staff, Staff rostering. Maintain and achieve food costing targets. Maintain and implement hygiene standards. Under take monthly stock takes. Running and control of the hotel breakfasts. Design innovative la carte and fine dining menus Develop banquet menus (buffets, plated service, conferences) Incorporate international cuisines + local Nigerian/African influence Ensure menu engineering aligns with profitability targets Food Quality & Standards Ensure consistent quality across all outlets and events Implement strict food safety, HACCP, and hygiene standards Maintain luxury presentation standards (5 plating & service) Operations & Cost Control Manage: Food cost & wastage Inventory & stock control Supplier sourcing and procurement Deliver profit margins without compromising quality Banqueting & Conference Expertise Plan and execute: Large-scale banquets (1001000+ covers) Conference catering (breaks, buffets, gala dinners) Coordinate with Events; Sales & F&B teams Ensure timely production and service under pressure Team Management & Training Recruit; train, and mentor: Sous Chefs Chef de Partie Commis Chefs Build a high-performance culinary brigade Conduct daily briefings, training, and performance reviews Guest Experience Interact with VIP guests and clients Handle feedback, complaints, and special requests Deliver exceptional dining experiences aligned with luxury standards Minimum Requirements Education Diploma/Degree in: Culinary Arts Hospitality / Hotel Management Experience Minimum 5 years as Head Chef 5 hotel Strong exposure to: Fine dining Banqueting & large events Multi-outlet hotel kitchens Preferred Experience African experience (especially West Africa / Nigeria) International cuisine exposure (European, Asian, fusion) Please Note – While all applications are valuable, well reach out directly to candidates who best meet the clients requirements.

Location: Stellenbosch About A luxury hospitality portfolio known for sophisticated escapes and unique guest experiences offers dynamic career opportunities to positive, vibrant, and energetic individuals. The Head Chef is responsible for overseeing the entire kitchen operation, 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 specific needs, adhering to dietary requirements, and preparing meals accordingly. Ensure food served meets expected standards, maintaining the reputation of the establishment. Report complaints, comments, or operational requirements to the Group Operations Manager and Hotel Manager. Maintain effective internal communication with other departments. Ensure menus are seasonal, fresh, and organic in line with brand vision and standards. Review menus and dishes with the Group Operations Manager, Hotel Manager, and Horticulturist seasonally, adhering to deadlines for releasing new menus. Design menus for picnics, braais, conferences, and Chefs experience meals in cottages to enhance guest experiences. Ensure night audit menu preparation and training are completed thoroughly and identify training needs where required. Conduct weekly meetings with the Hotel Manager for planning and feedback. Conduct daily briefings to ensure all staff are informed of specials, out-of-stock items, and alternatives. Lead, train, and develop a skilled and motivated kitchen team. Conduct performance reviews, provide constructive feedback, and support staff development. Ensure adherence to recipes, portion control, and presentation standards. Manage staff scheduling and ensure adequate coverage during service hours. Interview prospective kitchen staff and liaise with Human Resources. Ensure adequate staffing levels, manage duty rosters, and delegate responsibilities, including coverage for leave and absenteeism. Handle disciplinary matters 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 regular stock checks and provide training on stock-taking and ordering procedures. Ensure all kitchen staff follow hygiene and food safety protocols in line with 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 operate confidently in a fast-paced environment Strong leadership and team management skills Inherent Requirements: Relevant culinary qualification Preference given to candidates from Franschhoek and neighbouring areas

About Us Fedics is looking for a qualified Head Chef with professional culinary skills and to oversee the operation of the kitchen from conception to execution. As a leading African Integrated Workplace Management Solutions Provider, Tsebo Solutions Group offers clients reduced costs, risk and complexities together with increased quality, efficiency and productivity. We specialise in Catering, Facilities Management, Cleaning and Hygiene, Pest Control, Protection, Energy, Procurement, Workspace Design, Engineering, Remote Camps, and more. Developing our people the heart of Tsebo is the foundation of our purpose. The result is a knowledgeable workforce that is in touch with every nuance of our clients needs. DOWNLOAD OUR ONE-PAGER to find out more about who we are in a nutshell. Duties & Responsibilities All aspects of Purchasing, Food preparation & Presentation Menu design, Planning & implementation Cooking Skills /Creativity and new ideas required Ensure that all equipment/stock/uniforms under his control are managed and kept secure Monitor and manage a cost effective production process reflecting best Practices Ensure a consistent Food and Beverage COS in all outlets are maintained and in line with agreed upon Benchmark targets Monitor and Manage Hygiene standard and status in all kitchens 90 % external audit Maintain & Manage HACCAP standard Promote and ensure a safe working environment Familiarise yourself and comply to existing procedures to ensure consistency Maintain all FEDICS GMPs & QA documents & Best Practices Monitor and manage a cost effective production process Responsible for Gross Profits on all Food items Controls such as Weekly Stock takes, rotation and control levels to be maintained Skills and Competencies Initiative & Committed Organizing & Planning Skills General Admin & Management skills Great Timekeeping Skills Production Driven Cost Awareness Computer Literacy Business Acumen Financial management skills Qualifications Relevant tertiary qualification and Associate Culinary Degree Previous experience in a similar position Proven cooking experience Essential Cookery experience 2-3 years experience in management -(Advantageous) Drivers Licence (Advantageous) Previous experience in Healthcare would be Advantageous

Head Chef. World Class 5* Hotel Nigeria. West African 5* Hotel experience a must The Head Chef is responsible for the Hotel's kitchen We are looking for a Head Chef who will be responsible for overseeing all culinary operations within the establishment, ensuring the delivery of high-quality food and exceptional dining experiences. Will be responsible to develop menus, manage kitchen staff, maintain food safety standards, and control costs, all while upholding the restaurants or hotel’s brand standards. Minimum of 3 years experience in a head chef position in a 5 star environment. West Africa / Nigeria) Fine Dining experience essential Skills: Intuitive and proactive Creative and driven Strong understanding of true hospitality and guest experience Familiar with West African operations and hospitality culture Strong financial understanding within their departments Requirements: Cost control and budgeting Food cost and beverage cost management Stock and inventory control Waste reduction and margin improvement Ability to improve profitability while maintaining quality and service standards Manage the a la carte and banqueting pass on a daily basis. Design and Implement recipes. Daily meetings and handovers with staff, Staff rostering. Maintain and achieve food costing targets. Maintain and implement hygiene standards. Under take monthly stock takes. Running and control of the hotel breakfasts. Design innovative à la carte and fine dining menus Develop banquet menus (buffets, plated service, conferences) Incorporate international cuisines local Nigerian/African influence Ensure menu engineering aligns with profitability targets Food Quality & Standards Ensure consistent quality across all outlets and events Implement strict food safety, HACCP, and hygiene standards Maintain luxury presentation standards (5★ plating & service) Operations & Cost Control Manage: Food cost & wastage Inventory & stock control Supplier sourcing and procurement Deliver profit margins without compromising quality Banqueting & Conference Expertise Plan and execute: Large-scale banquets (100–1000 covers) Conference catering (breaks, buffets, gala dinners) Coordinate with Events, Sales & F&B teams Ensure timely production and service under pressure Team Management & Training Recruit, train, and mentor: Sous Chefs Chef de Partie Commis Chefs Build a high-performance culinary brigade Conduct daily briefings, training, and performance reviews Guest Experience Interact with VIP guests and clients Handle feedback, complaints, and special requests Deliver exceptional dining experiences aligned with luxury standards Minimum Requirements Education Diploma/Degree in: Culinary Arts Hospitality / Hotel Management Experience Minimum 5 years as Head Chef 5★ hotel Strong exposure to: Fine dining Banqueting & large events Multi-outlet hotel kitchens Preferred Experience African experience (especially West Africa / Nigeria) International cuisine exposure (European, Asian, fusion) Please Note – While all applications are valuable, we’ll reach out directly to candidates who best meet the client’s requirements.

Key Responsibilities: Develop and execute the menu, concept, and overall guest experience Oversee all kitchen operations, ensuring quality and food safety standards Manage food costs, suppliers, and stock control Recruit, train, and lead the kitchen team Drive innovation through seasonal menus, events, and functions Ensure efficient day-to-day kitchen performance and profitability Requirements: Proven experience as a Head Chef, Executive Chef, or Senior Sous Chef Strong knowledge of kitchen management, cost control, and supplier coordination Hands-on leadership style with the ability to build and manage a team Creative and entrepreneurial mindset Experience with corporate clients, functions, or hospitality environments (advantageous)

NEW VACANCY – WATERBERG, LIMPOPO ‍ HEAD CHEF – 5★ LODGE OPPORTUNITY Are you a passionate culinary leader ready to take charge of a luxury lodge kitchen? ✨ ✅ Lead a high-performing kitchen team ✅ Create exceptional dining experiences ✅ Work in a breathtaking 4-5* lodge environment ✅ Showcase your creativity & leadership Requirements Minimum 3–5 years Head Chef experience required in 4/5* lodge environment Tertiary culinary qualifications required Waterberg, Limpopo Competitive salary benefits Start ASAP

Key Responsibilities: Develop and execute the menu, culinary concept, and overall guest experience Take full responsibility for kitchen operations, including quality, consistency, and food safety standards Manage food costs, stock control, supplier relationships, and procurement Recruit, lead, and develop the kitchen team Drive innovation through seasonal menus, events, and function offerings Ensure efficient day-to-day operations aligned to profitability and performance targets Requirements: Proven experience as a Head Chef, Executive Chef, or Senior Sous Chef Strong understanding of cost control, kitchen management, and operational efficiency Ability to build and manage a kitchen team within a new operation Entrepreneurial mindset with the ability to take ownership of a business unit Comfortable operating within a partnership / profit-share structure Experience in functions, hospitality groups, or hotel/lodge environments advantageous. Please note that only shortlisted candidates will be contacted.

Busy conferencing Hotel in Ferndale Randburg looking for a qualified Head Chef to lead the kitchen team. The hotel has 68 bedrooms and 8 conference rooms. This is a fantastic opportunity for a passionate chef to manage a small but dynamic team Responsible for: Menu development – plan and create a la carte, buffet & banqueting menu’s Staff Management – Hire, train & supervise kitchen team Quality control – Maintain food quality, consistency plus health and safety standards Inventory & purchasing – Work with F&B procurement officer to manage effective cost purchasing Operational efficiency – Oversee workflow and resolve operational challenges Financial Management – Contribute to budget and cost control

Location: Stellenbosch About A luxury hospitality portfolio known for sophisticated escapes and unique guest experiences offers dynamic career opportunities to positive, vibrant, and energetic individuals. The Head Chef is responsible for overseeing the entire kitchen operation, 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 specific needs, adhering to dietary requirements, and preparing meals accordingly. · Ensure food served meets expected standards, maintaining the reputation of the establishment. · Report complaints, comments, or operational requirements to the Group Operations Manager and Hotel Manager. · Maintain effective internal communication with other departments. · Ensure menus are seasonal, fresh, and organic in line with brand vision and standards. · Review menus and dishes with the Group Operations Manager, Hotel Manager, and Horticulturist seasonally, adhering to deadlines for releasing new menus. · Design menus for picnics, braais, conferences, and Chef’s experience meals in cottages to enhance guest experiences. · Ensure night audit menu preparation and training are completed thoroughly and identify training needs where required. · Conduct weekly meetings with the Hotel Manager for planning and feedback. · Conduct daily briefings to ensure all staff are informed of specials, out-of-stock items, and alternatives. · Lead, train, and develop a skilled and motivated kitchen team. · Conduct performance reviews, provide constructive feedback, and support staff development. · Ensure adherence to recipes, portion control, and presentation standards. · Manage staff scheduling and ensure adequate coverage during service hours. · Interview prospective kitchen staff and liaise with Human Resources. · Ensure adequate staffing levels, manage duty rosters, and delegate responsibilities, including coverage for leave and absenteeism. · Handle disciplinary matters 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 regular stock checks and provide training on stock-taking and ordering procedures. · Ensure all kitchen staff follow hygiene and food safety protocols in line with 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 operate confidently in a fast-paced environment · Strong leadership and team management skills Inherent Requirements: · Relevant culinary qualification · Preference given to candidates from Franschhoek and neighboring areas

REQUIREMENT: – Minimum 35 years experience as a Head Chef within a 4* or 5* lodge or hotel environment – Previous experience in large hospitality properties essential – Experience managing high-volume buffet operations and multiple dining venues – Strong leadership and kitchen management skills – Ability to manage large kitchen teams (30 staff) – Excellent knowledge of kitchen controls, stock management, and hygiene standards – Strong financial acumen including menu costing, procurement, and budgeting – Experience with buffet and à la carte service styles – Good computer literacy (MS Office essential) – Ability to work under pressure in a high-occupancy environment – Mature, organised, and solutions-driven personality – Team player with a passion for improving standards and introducing new ideas – Valid RSA ID – Drivers License and own transport advantageous – Stable employment track record – Culinary qualification essential KEY RESPONSIBILITIES: – Support the Executive Chef in overseeing all kitchen operations – Manage daily operations across 3 dining venues and 2 kitchens – Lead and manage a kitchen brigade of 30 staff members – Ensure exceptional food quality, presentation, and service standards – Plan menus and assist with menu development and costing – Manage purchasing, supplier relationships, and stock control – Implement and maintain strict kitchen hygiene and food safety standards – Oversee food storage procedures and FIFO systems – Monitor food cost controls, wastage, and kitchen budgets – Ensure all kitchen equipment and facilities are maintained correctly – Train, mentor, and develop kitchen staff to required standards – Promote teamwork and interdepartmental cooperation – Handle guest feedback and kitchen-related complaints professionally – Maintain accurate kitchen administration and reporting PACKAGE: – R20,600 CTC (Negotiable DOE) – Live-in accommodation provided – Provident Fund (compulsory membership) – Optional Medical Aid contribution

Reporting to the Executive Chef in a high-end 5-star setting, the successful candidate will be responsible for managing a large kitchen brigade across multiple dining venues while ensuring exceptional food quality, operational efficiency, hygiene standards, and guest satisfaction at all times. Candidate Responsibilities: Oversee the daily preparation, cooking, and presentation of all food items in line with 5-star lodge standards Ensure consistently high levels of food quality, presentation, and service delivery Manage all kitchen operations across multiple kitchens and dining venues Oversee buffet and à la carte service, including live cooking stations and guest interaction Plan menus in collaboration with the Executive Chef Conduct purchasing, stock ordering, stock receiving, and supplier coordination Manage food costings, kitchen controls, budgeting, and procurement processes Monitor and control food costs, wastage, and stock rotation procedures (FIFO) Ensure all food storage areas, kitchens, and service areas are maintained to the highest hygiene standards Implement and maintain kitchen hygiene, food safety, and operational protocols Manage and lead a kitchen brigade of over 30 staff members Train, mentor, and assess kitchen staff to ensure high operational standards and continuous development Promote strong teamwork and interdepartmental cooperation Manage kitchen resources effectively, including gas, electricity, water, and equipment usage Report breakages, maintenance issues, and operational concerns where required Handle guest complaints professionally and efficiently where necessary Maintain accurate reporting and kitchen administration Ensure company standards and procedures are consistently upheld Operate the kitchen as an efficient and financially responsible business unit Core Criteria: Minimum 35 years experience as a Head Chef within a 4 or 5-star lodge or hospitality environment Formal culinary qualification required Strong experience within high-volume luxury hospitality operations Experience managing large kitchen teams and multiple kitchen outlets Strong understanding of buffet operations, live cooking stations, and guest interaction Excellent knowledge of stock control, food costing, budgeting, and procurement Strong understanding of kitchen hygiene and food safety protocols Excellent leadership, organisational, and communication skills Ability to work under pressure in a fast-paced hospitality environment Strong administrative and reporting abilities Good computer literacy including Microsoft Word, Excel, and Outlook Valid drivers licence preferred Stable career track record Reliable, professional, detail-oriented, and passionate about hospitality and guest service Package: Salary negotiable depending on experience and qualifications Provident Fund contribution Medical aid contribution available This is a live-in position.

About Us Fedics is looking for a qualified Head Chef with professional culinary skills and to oversee the operation of the kitchen from conception to execution. As a leading African Integrated Workplace Management Solutions Provider, Tsebo Solutions Group offers clients reduced costs, risk and complexities together with increased quality, efficiency and productivity. We specialise in Catering, Facilities Management, Cleaning and Hygiene, Pest Control, Protection, Energy, Procurement, Workspace Design, Engineering, Remote Camps, and more. Developing our people – the heart of Tsebo – is the foundation of our purpose. The result is a knowledgeable workforce that is in touch with every nuance of our clients’ needs. DOWNLOAD OUR ONE-PAGER to find out more about who we are in a nutshell. Duties & Responsibilities All aspects of Purchasing, Food preparation & Presentation Menu design, Planning & implementation Cooking Skills /Creativity and new ideas required Ensure that all equipment/stock/uniforms under his control are managed and kept secure Monitor and manage a cost effective production process reflecting best Practices Ensure a consistent Food and Beverage COS in all outlets are maintained and in line with agreed upon Benchmark targets Monitor and Manage Hygiene standard and status in all kitchens 90 % external audit Maintain & Manage HACCAP standard Promote and ensure a safe working environment Familiarise yourself and comply to existing procedures to ensure consistency Maintain all FEDICS GMP’s & QA documents & Best Practices Monitor and manage a cost effective production process Responsible for Gross Profits on all Food items Controls such as Weekly Stock takes, rotation and control levels to be maintained Skills and Competencies Initiative & Committed Organizing & Planning Skills General Admin & Management skills Great Timekeeping Skills Production Driven Cost Awareness Computer Literacy Business Acumen Financial management skills Qualifications Relevant tertiary qualification and Associate Culinary Degree Previous experience in a similar position Proven cooking experience Essential Cookery experience 2-3 years’ experience in management -(Advantageous) Drivers Licence (Advantageous) Previous experience in Healthcare would be Advantageous

Location: Stellenbosch About A luxury hospitality portfolio known for sophisticated escapes and unique guest experiences offers dynamic career opportunities to positive, vibrant, and energetic individuals. The Head Chef is responsible for overseeing the entire kitchen operation, 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 specific needs, adhering to dietary requirements, and preparing meals accordingly. · Ensure food served meets expected standards, maintaining the reputation of the establishment. · Report complaints, comments, or operational requirements to the Group Operations Manager and Hotel Manager. · Maintain effective internal communication with other departments. · Ensure menus are seasonal, fresh, and organic in line with brand vision and standards. · Review menus and dishes with the Group Operations Manager, Hotel Manager, and Horticulturist seasonally, adhering to deadlines for releasing new menus. · Design menus for picnics, braais, conferences, and Chef’s experience meals in cottages to enhance guest experiences. · Ensure night audit menu preparation and training are completed thoroughly and identify training needs where required. · Conduct weekly meetings with the Hotel Manager for planning and feedback. · Conduct daily briefings to ensure all staff are informed of specials, out-of-stock items, and alternatives. · Lead, train, and develop a skilled and motivated kitchen team. · Conduct performance reviews, provide constructive feedback, and support staff development. · Ensure adherence to recipes, portion control, and presentation standards. · Manage staff scheduling and ensure adequate coverage during service hours. · Interview prospective kitchen staff and liaise with Human Resources. · Ensure adequate staffing levels, manage duty rosters, and delegate responsibilities, including coverage for leave and absenteeism. · Handle disciplinary matters 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 regular stock checks and provide training on stock-taking and ordering procedures. · Ensure all kitchen staff follow hygiene and food safety protocols in line with 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 operate confidently in a fast-paced environment · Strong leadership and team management skills Inherent Requirements: · Relevant culinary qualification · Preference given to candidates from Franschhoek and neighbouring areas

Duties: Responsible for the preparation, cooking and presentation of all food items in accordance with laid down minimum standards as required by the company for a 5* lodge. Ensure quality & efficiency of food & service to customers is at highest levels always. Able to do the purchasing, checking of goods and packing of all relevant storage facilities. Serve buffet & a la carte as required. Ability to manage & oversee all aspects of the kitchen operations, including management of resources, i.e., gas, water, electricity, etc. Financial acumen for controls, budgeting & procurement requirements. Manage & be responsible for all kitchen staff, ensuring standards are upheld by all. Manage suppliers & deliveries as required. Ensure standards as laid out by the company are upheld at all times by the kitchen. Monitor food standards consistently. Ensure high standard of hygiene. Ensure all food service areas are maintained in accordance with company standards & hygiene requirements. Management of Food FIFO. Reporting of breakages as required. Food cost of sales procedures. Able to work in all kitchen departments and train staff to required levels of efficiency Assess staff performance & recognise training needs if required. Promote interdepartmental cooperation. Requirements: Grade 12 Tertiary culinary qualifications At least 3-5 years Head Chef experience at 4/5* Lodge. Valid drivers License & own transport is advised. Menu planning skills Good leadership skills. Strong attention to detail. Management reporting skills Guest complaint handling skills Valid RSA ID. Stable track record. Good computer skills in MS Office (Word, Excel & Outlook). Reliable, ethical, confidential, motivated, sales orientated, honest, passionate.

Duties: 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 brand 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 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 Chefs 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: Grade 12 A 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 Leadership and team management skills

Location: Stellenbosch About A luxury hospitality portfolio known for sophisticated escapes and unique guest experiences offers dynamic career opportunities to positive, vibrant, and energetic individuals. The Head Chef is responsible for overseeing the entire kitchen operation, 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 specific needs, adhering to dietary requirements, and preparing meals accordingly. Ensure food served meets expected standards, maintaining the reputation of the establishment. Report complaints, comments, or operational requirements to the Group Operations Manager and Hotel Manager. Maintain effective internal communication with other departments. Ensure menus are seasonal, fresh, and organic in line with brand vision and standards. Review menus and dishes with the Group Operations Manager, Hotel Manager, and Horticulturist seasonally, adhering to deadlines for releasing new menus. Design menus for picnics, braais, conferences, and Chefs experience meals in cottages to enhance guest experiences. Ensure night audit menu preparation and training are completed thoroughly and identify training needs where required. Conduct weekly meetings with the Hotel Manager for planning and feedback. Conduct daily briefings to ensure all staff are informed of specials, out-of-stock items, and alternatives. Lead, train, and develop a skilled and motivated kitchen team. Conduct performance reviews, provide constructive feedback, and support staff development. Ensure adherence to recipes, portion control, and presentation standards. Manage staff scheduling and ensure adequate coverage during service hours. Interview prospective kitchen staff and liaise with Human Resources. Ensure adequate staffing levels, manage duty rosters, and delegate responsibilities, including coverage for leave and absenteeism. Handle disciplinary matters 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 regular stock checks and provide training on stock-taking and ordering procedures. Ensure all kitchen staff follow hygiene and food safety protocols in line with 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 operate confidently in a fast-paced environment Strong leadership and team management skills I nherent Requirements: Relevant culinary qualification Preference given to candidates from Franschhoek and neighbouring areas