Chef de Cuisine: Lead Seasonal Menus & Cederberg Flavors

Craven Cottage CC; Clanwilliam; On-site; ZAR 201,000 - 357,000; Full time

Job summary

Craven Cottage CC in Clanwilliam, Western Cape, invites an experienced Head Chef to oversee daily kitchen operations, ensure exceptional food quality and presentation, and drive seasonal menu development inspired by local produce and the Cederberg region.

You will lead, mentor and train the kitchen team, manage budgets and supplier relationships, and maintain high hygiene and safety standards while delivering memorable dining experiences for guests and residents.

Qualifications

• 2–3 years' relevant experience.
• Recognised culinary qualification or equivalent.
• Experience within a high-end lodge or restaurant.
• Boutique or smaller establishment experience advantageous.
• Strong leadership and communication skills.
• Creativity, fresh ideas and a genuine passion for food.
• Ability to work effectively under pressure.
• Flexibility to work evenings, weekends and public holidays.

Responsibilities

• Lead daily kitchen operations and maintain high quality/ presentation.
• Develop seasonal menus balancing creativity, quality and budget.
• Incorporate local produce and Cederberg-inspired flavours.
• Lead, mentor and train the kitchen team.
• Manage kitchen budgets, food costs, stock and supplier relationships.
• Accommodate guest preferences and dietary requirements.
• Maintain high standards of hygiene, food safety and kitchen organisation.
• Keep menus fresh and relevant through culinary trends.
• Support sustainable kitchen practices and responsible ingredient use.

Skills

Leadership

Communication

Creativity

Pressure handling

Flexibility

Education

Culinary qualification

Job description

Craven Cottage CC in Clanwilliam, Western Cape, invites an experienced Head Chef to oversee daily kitchen operations, ensure exceptional food quality and presentation, and drive seasonal menu development inspired by local produce and the Cederberg region.

You will lead, mentor and train the kitchen team, manage budgets and supplier relationships, and maintain high hygiene and safety standards while delivering memorable dining experiences for guests and residents.