Job Description

Job Summary
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A Luxury French Bakery, Restaurant, and Bar, renowned for its elegant ambiance and sophisticated clientele, is opening soon in Cape Town. The Brand currently operates in 25 countries and is opening its first south african restaurant in Cape Town.
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: Savoury Head Chef
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Department: Culinary
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Location: Cape Town V&A, South Africa
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Reports To: Executive Chef / Operation Head
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Position Summary
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We are seeking a visionary and experienced Savoury Head Chef to lead the culinary direction of our French luxury restaurant, and champagne bar concept. The ideal candidate is passionate about refined, elegant savoury offerings, thrives in high-volume environments, and has proven experience managing multiple outlets or branches. This role will play a key part in delivering elevated all-day dining experiences that align with our brand's luxury positioning.
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Key Responsibilities
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Culinary Leadership & Menu Development
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• Lead the creation and seasonal evolution of savoury menus across all branches, in alignment with the concept's culinary vision.

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• Develop recipes and SOPs that maintain consistency, high quality, and cost control across multiple locations.

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• Drive innovation in savoury offerings, ensuring a balance of modernity, elegance, and guest appeal.

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Operations & Multi-Branch Oversight
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• Oversee kitchen operations across all locations, ensuring streamlined service, quality control, and consistent standards.

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• Support new openings with menu training, kitchen setup, and operational readiness.

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• Conduct regular site visits to monitor standards, resolve operational challenges, and mentor onsite teams.

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Team Management & Training
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• Recruit, train, and lead a team of chefs, sous chefs, and line cooks.

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• Conduct regular performance reviews and foster a high-performance, collaborative kitchen culture.

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• Design and implement training programs to ensure culinary teams uphold brand standards.

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Quality Control & Compliance
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• Maintain the highest levels of food safety, hygiene, and sanitation in all kitchens, in line with local and international standards.

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• Ensure accurate implementation of HACCP systems and kitchen audits.

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Financial Management
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• Monitor food costs, portion control, and waste reduction across locations.

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• Collaborate with procurement and finance teams to ensure supplier alignment and optimize food margins.

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Qualifications & Experience
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• Minimum 8 years of culinary experience with at least 3 years in a Sous Head Chef or Head Chef role in luxury casual/fine dining environments.

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• Proven experience managing high-volume kitchens and multiple outlets or branches.

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• Background in French savoury cuisine with a modern twist is a must.

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• Experience working in bakery/restaurant hybrid concepts is a plus.

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• Culinary degree or equivalent professional training.

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Key Skills
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• Inspirational leadership and team development

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• Menu innovation and cost engineering

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• Multi-outlet operations management

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• High attention to detail and plating aesthetics

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• Proficiency in kitchen systems (inventory, recipe costing, scheduling)

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• Fluent in English; French is a plus

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What We Offer
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• Competitive salary and performance-based incentives

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• Opportunities for career advancement across a growing international brand

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• A dynamic and design-led working environment

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• Access to world-class culinary training and innovation platforms

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Please send your application, CV, references, Picutres of you and your creations.
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Only strong experiences in Luxury Hospitality will be considered.
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