Chef

Jobcrystal; Cederberg Local Municipality; On-site; ZAR 360,000 - 480,000; Full time

Job summary

Jobcrystal is seeking an energetic Chef to lead the kitchen across our West Coast estate. You will be the face of the kitchen, overseeing operations and guest experience.

This hands-on role requires strong costings, staff supervision, HACCP, and the ability to plan seasonal menus balancing quality and cost. Ideal candidates hold Cheffing/food certificates, head chef experience, and excellent organisational skills, with a valid drivers licence and own vehicle.

Qualifications

• Qualifications / Certificates in Cheffing, Food Training or similar.
• Previous chef / food training is a must.
• Conference / banqueting experience.
• Experience running a kitchen as a Head Chef / Kitchen Manager / Exec Chef.
• Experience running a busy pass.
• Experience in recipes.
• Experience in costings on various systems (e.g., Materials control, Clubmaster, Micros).
• Ability to interact professionally with guests and staff.
• Hands-on approach, not a stand back leader.
• A leader, problem solver, thinking outside the box.
• Excellent planning and organising skills.
• Drivers licence and own vehicle.
• Strong Computer skills with Excel.
• Well groomed and presentable.

Responsibilities

• Oversee daily kitchen operations across all estate outlets (clubhouse restaurant, halfway house, function/banqueting kitchen, bar snacks, etc.)
• Plan and update menus seasonally, balancing member preferences, food cost, and local ingredient availability
• Manage food and labour costs against budget; monitor GP% and portion control
• Order stock, manage supplier relationships, and control inventory to minimise waste
• Ensure consistent food quality, plating standards, and service timing across all outlets
• Supervise, train, and roster kitchen staff (sous chefs, line cooks, kitchen porters)
• Maintain HACCP/food safety compliance, hygiene standards, and kitchen health & safety
• Plan and execute catering for golf days, tournaments, member events, weddings, and functions
• Liaise with F&B manager/GM on member feedback, special dietary requests, and event briefs
• Manage kitchen equipment maintenance and report on repairs/replacements needed
• Recruit and develop kitchen team; conduct performance reviews
• Handle daily/weekly stock takes and reconcile with POS/sales data
• Ensure compliance with relevant labour and food safety legislation
• Training and development of staff

Skills

Cheffing

Food training

Banqueting experience

Head Chef experience

Kitchen management

Costings systems

Recipes

Staff supervision

Excel

Tools

Clubmaster

Micros

Job description

We are looking for an energetic and passionate Chef to join our wonderful environment up the West CoastThe Chef will be the face of the kitchen.

Requirements

• Qualifications / Certificates in Cheffing, Food Training or similar
• Previous chef / food training is a must
• Conference / banqueting experience
• Previous experience running a kitchen as a Head Chef / Kitchen Manager / Exec Chef
• Experience running a busy pass
• Experience in recipes
• Experience in costings on various systems eg: Materials control, Clubmaster, Micros etc
• Ability to interact professionally with guests and staff.
• Hands on approach, not a stand back leader
• A leader, problem solver, thinking outside of the box
• Excellent planning and organising skills
• Drivers licence and own vehicle
• Strong Computer skills with Excel
• Well groomed and presentable

Responsibilities

• Oversee daily kitchen operations across all estate outlets (clubhouse restaurant, halfway house, function/banqueting kitchen, bar snacks, etc.)
• Plan and update menus seasonally, balancing member preferences, food cost, and local ingredient availability
• Manage food and labour costs against budget; monitor GP% and portion control
• Order stock, manage supplier relationships, and control inventory to minimise waste
• Ensure consistent food quality, plating standards, and service timing across all outlets
• Supervise, train, and roster kitchen staff (sous chefs, line cooks, kitchen porters)
• Maintain HACCP/food safety compliance, hygiene standards, and kitchen health & safety
• Plan and execute catering for golf days, tournaments, member events, weddings, and functions
• Liaise with F&B manager/GM on member feedback, special dietary requests, and event briefs
• Manage kitchen equipment maintenance and report on repairs/replacements needed
• Recruit and develop kitchen team; conduct performance reviews
• Handle daily/weekly stock takes and reconcile with POS/sales data
• Ensure compliance with relevant labour and food safety legislation
• Training and development of staff