Head Chef

Wild Dreams; Cape Town; On-site; ZAR 200 000 - 300 000; Full time

Job summary

An upscale restaurant in Cape Town seeks a Head Chef to oversee culinary operations, lead the kitchen team, and create innovative seasonal menus. The ideal candidate will have at least 5 years of experience in a similar role, strong leadership skills, and a commitment to quality. This position offers a dynamic environment to foster creativity and enhance guest satisfaction.

Qualifications

• Minimum 5 years in a Head Chef role, ideally in a premium urban restaurant.
• Proven experience in budgeting and team leadership.
• Strong understanding of food safety, HACCP, and cost control.

Responsibilities

• Lead culinary operations and menu development.
• Engage with guests to personalize dining experiences.
• Ensure compliance with hygiene and safety standards.

Skills

Leadership

Menu development

Time management

Communication

Problem-solving

Education

Formal culinary qualification (Diploma or higher)

Tools

Microsoft Office

POS/inventory systems

Job description

Upmarket Restaurant is looking for a strong HEAD CHEF

The Head Chef leads all culinary operations to deliver exceptional dining experiences aligned with the restaurant's bold, flavour-driven ethos.

This includes innovative menu development, team leadership, operational excellence, hygiene compliance, and financial performance, while upholding the brand's commitment to quality, creativity, and guest satisfaction.Candidate requirements : Formal culinary qualification (Diploma or higher).

Minimum 5 years in a Head Chef role, ideally in a premium urban restaurant.Proven experience in menu development, budgeting, and team leadership.Strong time management and ability to perform under pressure.Kitchen Operations & Food PreparationLead and mentor the kitchen team to consistently deliver high‑quality, flavour-forward dishes.Design and execute seasonal menus that reflect global inspiration and local ingredients, aligned with Upper Union's shared dining concept.Ensure portion control, plating consistency, and adherence to the restaurant's visual and taste standards.Oversee food preparation with attention to efficiency, hygiene, and dietary requirements.Conduct regular quality checks on taste, presentation, and service timing.Guest Experience & ServiceEngage with guests to understand preferences and accommodate special dietary needs.Collaborate with Front of House to personalise offerings and elevate the guest experience.Proactively manage feedback and resolve complaints with professionalism and care.Team Leadership & Staff DevelopmentIdentify and nurture talent within the kitchen team for growth and promotion.Implement structured training plans and foster a culture of continuous learning.Conduct regular performance reviews with actionable feedback.Uphold discipline and professionalism in line with company HR policies.Kitchen Administration & Financial ManagementManage kitchen inventory, minimise wastage, and ensure accurate reporting.Monitor food costs and maintain budget targets without compromising quality.Conduct stocktakes and ensure compliance with procurement protocols.Assist in preparing and reviewing departmental budgets and forecasts.Health, Safety & HygieneEnforce hygiene and HACCP standards across all kitchen operations.Maintain cleanliness and functionality of kitchen equipment.Train staff on safe food handling and chemical usage.Ensure compliance with fire safety and health regulations.Sustainability & Community EngagementPromote sustainable sourcing, waste reduction, and energy efficiency.Support local producers and artisans where possible.Encourage staff and guests to participate in community and environmental initiatives.Human Resources & SchedulingManage team schedules, leave, and attendance.Support cross-functional collaboration with other departments.Ensure compliance with labour laws in rostering and performance management.Leadership & CultureFoster a positive, respectful, and motivated kitchen culture.Lead by example in appearance, punctuality, and guest interaction.Encourage collaboration across the restaurant team.Remain flexible to operational needs and support broader team initiatives.Knowledge & CompetenciesExpertise in international cuisine, modern plating, and dietary accommodations.Strong understanding of food safety, HACCP, and cost control.Experience in menu engineering and sustainable kitchen practices.Financial acumen including budgeting and P&L analysis.Ability to create SOPs and training materials.SkillsInspirational leadership and team mentoring.Precision in food preparation and presentation.Excellent communication and interpersonal skills.Creative problem-solving and adaptability.Proficiency in Microsoft Office and POS / inventory systems.