Boutique Hotel Head Chef - Creative Menu Leader

Placements24; Vereeniging; On-site; ZAR 600,000 - 900,000; Full time

Benefits offered by this job

Meals on duty

Uniforms

Opportunities for professional growth

Job summary

Placements24 in Vereeniging, Gauteng is seeking an experienced Head Chef to lead culinary operations at a charming boutique hotel. You will craft innovative menus, manage a small kitchen team, and ensure top-quality food and presentation in a sophisticated dining setting.

The role requires a minimum of five years in a Head Chef or Senior Sous role, a formal culinary qualification, strong leadership, and proficiency in food costing and hygiene.

Qualifications

• 5+ years in Head Chef or Senior Sous role in boutique hotel or fine dining.
• Formal culinary qualification or equivalent experience.
• Proven leadership and team management skills.
• Strong knowledge of food costing and budget management.
• Excellent knowledge of food safety and hygiene.
• Based in or relocating to Vereeniging, Gauteng.

Responsibilities

• Oversee all culinary operations, ensuring the highest standards of food quality and consistency.
• Develop creative and appealing menus that reflect seasonal availability and hotel`s brand.
• Manage and mentor the kitchen brigade, fostering a collaborative and high-performing team environment.
• Control food costs through effective inventory management, purchasing, and waste reduction strategies.
• Ensure strict adherence to all health, safety, and sanitation regulations in the kitchen.
• Collaborate with the hotel management team to align culinary offerings with overall business objectives.
• Maintain kitchen equipment and ensure a clean and orderly workspace.
• Source high-quality ingredients from reputable suppliers.
• Conduct regular training sessions for kitchen staff.

Skills

Head Chef

Team Leadership

Menu Development

Food Costing

Food Safety

Education

Culinary Qualification

Job description

Placements24 in Vereeniging, Gauteng is seeking an experienced Head Chef to lead culinary operations at a charming boutique hotel. You will craft innovative menus, manage a small kitchen team, and ensure top-quality food and presentation in a sophisticated dining setting.

The role requires a minimum of five years in a Head Chef or Senior Sous role, a formal culinary qualification, strong leadership, and proficiency in food costing and hygiene.