Head Chef

Location: Stellenbosch

About

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