Head Chef
Western Cape, South Africa
Job Description
Job Summary
Core focus areas
- 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
- 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
- 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
- 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
Hospitality Hire
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Job Detail
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Job IdJD1484889
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IndustryNot mentioned
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Total Positions1
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Job Type:Full Time
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Salary:R30000 per month
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Employment StatusPermanent
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Job LocationWestern Cape, South Africa
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EducationNot mentioned