Head Chef

SUMMARY:
Boutique Hotel based in Plettenberg Bay is looking for an experienced Head Chef.

POSITION INFO:
Duties: Culinary Leadership: Developing and executing seasonal, locally inspired menus aligned with food philosophy. Maintaining exceptional standards of food quality, presentation and consistency Continuously evolving the culinary offering through innovation and awareness of food trends Working in collaboration with the Brand Ambassador for Food and management team to ensure brand alignment Kitchen Operations: Leading the full day-to-day kitchen operation, ensuring smooth and efficient service delivery Overseeing preparation, service, hygiene and quality control across all meal periods Maintaining strict adherence to food safety, hygiene and health regulations Implementing and maintaining effective kitchen systems and workflows Team Leadership: Leading, mentoring and developing the kitchen team Building a strong, respectful and high-performing kitchen culture Supporting recruitment, training and performance management Managing staffing levels and scheduling in line with operational requirements Financial & Commercial Management: Managing food costs, margins and wastage in line with budget and profitability targets Overseeing stock control, procurement and supplier relationships Ensuring accurate menu costing and contributing to pricing strategies Identifying opportunities to enhance revenue through culinary experiences and offerings Guest Experience: Ensuring every dining experience reflects the character and standards of hotel. Collaborating with front-of-house teams to deliver seamless service Contributing to special events, activations and bespoke guest experiences Standards, Compliance & Sustainability: Ensuring compliance with food safety standards, company policies and legal requirements Driving consistent operational standards and accountability within the kitchen Building relationships with local suppliers and supporting sustainable sourcing practices Requirements: Formal culinary qualification from a recognised institution Minimum 3+ years' experience in a Head Chef or similar leadership role Experienced in a Head Chef or Senior Sous Chef role within luxury or boutique hospitality Proven ability to create and execute high-quality menus and culinary concepts Strong leadership and team management experience Solid financial acumen including cost control and stock management Strong organisational, administrative and problem-solving skills Excellent communication and interpersonal skills Good understanding of health, safety and hygiene compliance Strong computer literacy; knowledge of systems such as TallOrder advantageous Creative, detail-oriented and passionate about food Collaborative and open-minded Ability to work alongside and take guidance from Brand Ambassador for Food in shaping and refining the culinary offering Calm, organised and solutions-focused under pressure Hands-on and visible in the kitchen operation Strong team leader with the ability to inspire and develop others Commercially aware and financially confident Passionate about delivering exceptional guest experiences