South Africa: Head Chef – Garden Route posted by Tanya Serra Food, Wine, Hospitality Recruitment

This hotel is renowned for its understated luxury, personalised service, and destination dining. The property combines classic elegance with a contemporary edge, offering guests an intimate and immersive hospitality experience. Its restaurant is a key feature of the hotel, celebrated for elegant dining with a creative twist, seasonal menus, and a strong connection to local produce and flavours. Position: Head ChefRole Overview The Head Chef is responsible for leading the culinary vision of the hotel, delivering exceptional dining experiences that reflect elegance, creativity, and consistency. This role combines hands-on kitchen leadership with strategic menu development, team management, and operational excellence, ensuring the food offering enhances the hotel’s reputation as a premium country house destination. Key Responsibilities Culinary Leadership & Menu Development Create, develop, and execute innovative menus that balance refined dining with a modern, creative twist. Ensure all dishes are prepared and presented to the highest standards of quality, flavour, and consistency. Design menus that are seasonal, sustainable, and aligned with the hotel’s brand and guest expectations. Maintain strong awareness of culinary trends while respecting classic techniques. Kitchen Operations Oversee all kitchen operations, including breakfast, lunch, dinner, tasting menus, private dining, and special events. Ensure efficient kitchen workflows, stock control, and food cost management. Maintain strict adherence to health, safety, and hygiene regulations at all times. Manage equipment, kitchen maintenance, and supplier relationships. Team Leadership & Development Lead, mentor, and inspire the kitchen brigade, fostering a culture of professionalism, creativity, and teamwork. Recruit, train, and develop kitchen staff, ensuring high performance and staff retention. Set clear standards, provide constructive feedback, and conduct performance reviews. Financial & Administrative Management Manage food budgets, costings, and gross profit targets. Control wastage and optimise inventory management. Assist with forecasting, menu costing, and financial reporting in collaboration with management. Guest Experience & Collaboration Work closely with front-of-house and hotel management to ensure seamless service and exceptional guest experiences. Engage with guests where appropriate, reinforcing the hotel’s culinary identity. Collaborate on special events, functions, and bespoke dining experiences. Skills & Competencies Strong leadership and people-management skills Advanced culinary knowledge and technical proficiency Excellent organisational and time-management abilities Creative mindset with strong attention to detail Sound financial acumen and cost-control skills Ability to perform under pressure in a high-standard environment Experience & Qualifications Proven experience as a Head Chef or Senior Sous Chef within a fine dining or luxury hospitality environment Recognised culinary qualification (advantageous) Experience with à la carte, tasting menus, and event catering Strong knowledge of local and seasonal produce Working Conditions Flexible working hours, including weekends and public holidays Hands-on leadership role with active kitchen presence Personal Attributes Passionate about refined cuisine with a contemporary edge Professional, disciplined, and detail-oriented Innovative yet respectful of culinary fundamentals Team-focused leader with high standards This role suits a talented culinary professional seeking to lead a kitchen while expressing creativity and innovation through exceptional food.