Job Description

Job Title: Head Chef

Department:

Kitchen / Culinary

Reports To:

General Manager

Location:

La Plume Boutique Hotel & Spa

Job Summary

La Plume Boutique Hotel & Spa is seeking a passionate and experienced

Head Chef

to lead our culinary team. The Head Chef will oversee all kitchen operations, from menu design to execution, ensuring that every dish reflects the boutique charm, elegance, and unique identity of La Plume. This role requires creativity, leadership, and a hands-on approach to maintain the highest standards of food quality, presentation, and guest satisfaction while showcasing the best of the Klein Karoo's regional produce.

Key Responsibilities

Culinary Leadership

Lead, inspire, and manage the kitchen team to deliver exceptional dining experiences. Design and implement seasonal menus and bespoke dining concepts aligned with the hotel's brand. Maintain consistency and excellence in food preparation, presentation, and taste. Collaborate with management on food and beverage offerings for events, functions, and room service.

Operations & Management

Oversee the day-to-day running of the kitchen, ensuring efficiency and high standards. Manage stock levels, inventory control, and supplier relationships with a focus on local sourcing. Develop and implement kitchen SOPs to ensure smooth operations and consistency. Ensure kitchen equipment is properly maintained and serviced.

Financial Accountability

Prepare and manage kitchen budgets to meet financial targets. Control food costs through portion control, waste reduction, and supplier negotiation. Contribute to revenue growth with innovative menu ideas and signature dining experiences.

Guest Experience

Deliver personalized and memorable dining experiences that align with La Plume's boutique ethos. Cater to dietary requirements and special requests with creativity and care. Work closely with the Food & Beverage team to ensure seamless service delivery.

Health, Safety & Compliance

Enforce strict hygiene, safety, and HACCP standards throughout the kitchen. Conduct regular inspections, staff training, and audits to ensure compliance. Maintain a clean, safe, and professional working environment.

Team Development

Recruit, train, and mentor kitchen staff, fostering a positive and motivated work culture. Develop schedules and manage resources effectively. Conduct regular performance reviews and support staff in professional growth.

Qualifications and Skills

Proven experience as a Head Chef or Senior Sous Chef, preferably in a boutique or luxury hotel. Strong leadership, communication, and team-building abilities. Culinary creativity with a passion for seasonal, locally sourced cuisine. Financial acumen and experience with budgeting and cost control. Excellent organizational and multitasking skills. Knowledge of food safety, hygiene, and HACCP regulations. A valid driver's license is essential.

Education and Experience

Professional culinary qualification or degree in Culinary Arts (preferred). Minimum of 5 years of experience in a senior kitchen role. Certification in food safety and hygiene required.

Work Environment

Intimate boutique hotel setting with a hands-on, guest-focused approach. Flexibility to work evenings, weekends, and public holidays as required.
Job Type: Full-time

License/Certification:

Driving License (Preferred)
Work Location: In person

Application Deadline: 2025/08/21
Expected Start Date: 2025/09/01