Head Chef

Kendrick Recruitment; Cape Town; On-site; ZAR 200 000 - 300 000; Full time

Job summary

A prestigious luxury hotel and lodge group in Cape Town seeks a Training Head Chef to lead culinary excellence across multiple properties. This dynamic role requires a hands-on leader with 10 years of restaurant experience, including 5 years as a Head Chef. The ideal candidate will mentor kitchen teams, uphold high standards of food quality, and travel extensively across properties. Strong leadership skills and adaptability are essential. If you excel in culinary innovation and team development, apply now.

Qualifications

• Minimum of 10 years experience in restaurant environments, including 5 years as a Head Chef.
• FOH experience is essential.
• Must have no dependents due to the travel-intensive nature of the role.

Responsibilities

• Lead and train kitchen teams according to culinary directives.
• Ensure food quality, preparation, and hygiene standards.
• Monitor kitchen stock levels and minimize wastage.
• Implement and refine group menus across all properties.
• Identify and develop potential talent within kitchen teams.

Skills

Strong leadership and team development abilities

High-level attention to detail

Strong interpersonal skills

Adaptable and solutions-oriented

Job description

Job Description

Training Head Chef – Luxury Hotel & Lodge Group

Location: Cape Town, South Africa

Salary: Negotiable DOE

Kendrick Recruitment is now seeking a Training Head Chef for a prestigious luxury hotel and lodge group based in Cape Town. This is a dynamic and hands‑on culinary leadership role that combines operational excellence with a passion for mentorship, training, and development. The ideal candidate will have strong culinary credentials, a desire to travel within South Africa, and a commitment to maintaining and elevating exceptional standards across multiple properties.

Key Responsibilities

Operational Leadership

Lead and train kitchen teams at various lodge properties in accordance with the group’s culinary directive.

Ensure the highest standards of food quality, preparation, presentation, and hygiene.

Maintain fridges, stores, and kitchen cleanliness in line with food safety standards.

Control staff food in terms of cost, quality, and quantity.

Conduct regular performance reviews and attend management meetings.

Kitchen Administration & Financials

Monitor kitchen stock levels, minimize shortages and wastage, and maintain cost controls.

Ensure asset management by keeping all kitchen equipment in excellent working condition.

Analyze and review monthly accounts and address problem areas efficiently.

Menu Development & Culinary Innovation

Implement and refine group menus across all outlets and properties.

Ensure portion control and adherence to group presentation standards.

Conduct quality checks to maintain consistency in flavor, appearance, and portion sizes.

Training, Development & Mentorship

Identify and develop potential talent within kitchen teams for growth opportunities.

Lead the execution of training programs, both internally and externally facilitated.

Conduct and document performance appraisals and developmental feedback sessions.

Champion professional growth, performance management, and succession planning initiatives.

Rotation Between Properties

Spend one month at Upper Union Restaurant at the beginning of each two‑month cycle for operations and menu planning.

Travel to lodge properties every two months to guide, support, and implement culinary systems.

Assist in mentoring Head Chefs and FOH teams at the properties, introducing updated systems and menus.

Consolidate changes at Upper Union during the final weeks of the cycle.

Requirements

Minimum of 10 years in restaurant environments, including 5 years in a Head Chef position.

FOH experience is essential.

Strong leadership and team development abilities.

Must have no dependents due to the travel‑intensive nature of the role.

Based in Cape Town and willing to travel extensively across properties.

Own reliable transportation.

High‑level attention to detail, guest‑focused, and strong interpersonal skills.

Must be self‑disciplined, adaptable, solutions‑oriented, and able to perform under pressure.

A copy of your food portfolio is required for application.

If you're passionate about culinary excellence, mentoring future talent, and eager for a role that blends training, travel, and creativity — send your CV and food portfolio to Kendrick Recruitment today.