Head Chef

Lead the kitchen. Inspire quality. Deliver excellence.

The role

• Kitchen operations, food service, and staff meals
• Budgeting, procurement, and cost control
• Menu planning and guest satisfaction
• Compliance with health and hygiene standards
• Team development and training

Minimum requirements

• Diploma in Culinary Arts (NQF Level 6) from a recognised institution
• Minimum 3 years’ experience as Sous Chef or Head Chef in a 4-star hotel or similar environment
• Excellent understanding of HACCP, stock control, and kitchen systems
• Hands-on leadership style with strong communication skills
• Sound knowledge of modern, traditional, and health-conscious menus
• South African citizenship or permanent residency
• Solid references with a continuous, reputable work history

Ideal additions

• Advanced diploma or degree in Culinary Arts (NQF Level 7)
• 4+ years' experience as Head Chef in a hotel with over 100 rooms
• Certificate in Pastry
• Familiarity with POS systems and inventory management software

Key responsibilities

• Manage kitchen operations, food prep, and food cost efficiency
• Design innovative menus aligned with seasonal trends and guest expectations
• Monitor portion control, quality standards, and presentation at the pass
• Maintain hygiene, food safety, and compliance with SOPs
• Ensure all orders correspond with POS entries and posted dockets
• Lead procurement, ensuring timely sourcing and cost-effective purchasing
• Implement training plans and meet a monthly training benchmark of 12 hours
• Conduct performance evaluations and foster a positive team culture
• Collaborate with F&B and hotel leadership on events and menu development