Head Chef

SUMMARY:
Large Hotel in Sandton is looking for a dynamic, hands-on and commercially minded Head Chef to lead culinary operation across a diverse and fast-paced multi-outlet hotel environment.
 
This opportunity is ideally suited to a strong Executive Sous Chef who is ready to step into a Head Chef position, take ownership of a large culinary operation and demonstrate the leadership, creativity and operational discipline required to progress further in their career.
 
Reporting into the hotel's Food & Beverage leadership, the Head Chef will take responsibility for the day-to-day management and performance of the kitchen operation, ensuring consistency, quality, efficiency and exceptional culinary experiences across various outlets and events.
 
The successful candidate must be comfortable operating across multiple food service styles, including:
 
Premium à la carte restaurant, wine dinners and curated culinary experiences
High-volume breakfast, lunch and dinner buffets
Banqueting, conferences and large-scale events
Set menus, private dinners and special occasions
Poolside and casual dining

POSITION INFO:
Duties: Lead, motivate and develop the culinary brigade across all kitchen operations. Manage and oversee the day-to-day kitchen operations. Take ownership of food quality, presentation, consistency and guest satisfaction. Ensure strong preparation, mise en place and operational readiness across every service period. Drive consistency through standardised recipes, plating specifications and portion controls. Manage food cost, wastage, yields, stock usage and kitchen profitability. Work closely with Procurement to ensure effective purchasing, ordering and stock management. Develop menus that balance creativity, guest appeal, operational practicality and commercial performance. Maintain excellent hygiene, food safety and kitchen compliance standards. Support the Food and Beverage Leadership by maintaining and ensuring successful food safety and hygiene audits. Manage kitchen rosters, productivity, training and performance. Develop junior chefs and build a culture of accountability, discipline and continuous learning. Work collaboratively with the Food & Beverage, Front of House and Banqueting teams to deliver seamless guest experiences. Remain highly visible and hands-on during busy services, functions and key events. Support the hotel's evolving culinary concepts, promotions and food experiences. Lead by example through professionalism, teamwork, and a genuine passion for exceptional food and hospitality. Perform any additional duties required to support the successful operation of the kitchen. Requirements: Recognised Culinary Arts or Hospitality qualification. Proven experience as an Executive Sous Chef, Senior Sous Chef or Head Chef within a reputable hotel or similarly complex hospitality environment. Passionate about restaurant dining, takes pride in every plate that leaves the pass, and enjoys working in an energetic, guest-focused environment Strong experience within a multi-outlet environment. Demonstrable experience in both à la carte and high-volume buffet operations. Solid banqueting and conference catering experience. Experience managing large and diverse kitchen brigades. Strong knowledge of food costing, recipe management, stock control and kitchen financial performance. A thorough understanding of food safety, hygiene and HACCP principles. Excellent planning, organisation and time-management skills. The ability to remain composed and solutions-driven within a high-pressure operation. Strong communication and people-management skills. A genuine passion for food, hospitality and developing people. The creativity to bring new ideas to the table while understanding the commercial realities of a hotel kitchen. Strong organisational, planning, and time-management skills. Excellent communication and interpersonal skills. Professional appearance and positive attitude. Ability to work independently while contributing effectively within a high-performing kitchen brigade. Proficiency in Microsoft Office and back-end Point on Sale systems. Flexibility to work shifts, weekends, evenings, and public holidays according to operational requirements.