Head Chef

Village n Life; Cape Town; On-site; ZAR 600,000 - 900,000; Full time

Job summary

Village n Life's The Bay Hotel in Cape Town is seeking a Head Chef to lead the kitchen's culinary direction and day-to-day operations. You will drive menu development, ensure consistent quality, cost control and hygiene, while mentoring a skilled kitchen team.

This leadership role requires hands-on people management, strong commercial awareness and the ability to support multi shift service, ensuring outstanding guest experiences across all meals.

Qualifications

• Matric and a relevant culinary qualification.
• Minimum 2 years’ experience as a Head Chef or in a similar role within a 4 or 5-star hotel environment.
• Strong understanding of hotel kitchen operations and service delivery.
• Proven leadership and people management capability.
• Sound commercial awareness with strong cost control skills.
• High standards of hygiene, organisation and attention to detail.
• Ability to work under pressure and lead by example.

Responsibilities

• Lead, train and motivate the kitchen team to meet and exceed food preparation and presentation standards.
• Direct daily kitchen operations to ensure smooth, efficient service across all meal periods.
• Set and maintain performance standards to ensure high levels of guest satisfaction.
• Ensure clear communication within the kitchen and with other departments.
• Cascade information from Group Support Services to the kitchen team.
• Ensure stores are correctly managed, labelled, secured and maintained.

Education

Matric

Culinary qualification

Tools

Leadership

Team management

Cost control

Kitchen operations

Menu development

Job description

This role forms part of the kitchen team at The Bay Hotel, within the Village n Life hospitality group.

The Role

As Head Chef, you’ll lead the culinary direction and day-to-day operations of the kitchen, driving creative menu development while ensuring consistency, quality and cost control. You’ll be responsible for delivering bold, well-executed dishes that align with the property’s positioning, maintaining impeccable hygiene standards and leading a skilled, motivated kitchen team.

This is a leadership role requiring strong operational control, commercial awareness and a hands‑on approach to people management.

Key Responsibilities

• Lead, train and motivate the kitchen team to meet and exceed food preparation and presentation standards
• Direct daily kitchen operations to ensure smooth, efficient service across all meal periods
• Set and maintain performance standards to ensure high levels of guest satisfaction
• Ensure clear communication within the kitchen and with other departments
• Cascade information from Group Support Services to the kitchen team
• Ensure stores are correctly managed, labelled, secured and maintained

Menu Development & Quality Control

• Develop creative, innovative menus aligned to the property’s culinary vision
• Ensure all recipes can be consistently executed by the kitchen team
• Maintain high standards of presentation, flavour and portion control
• Handle culinary-related guest feedback and complaints professionally

Hygiene, Safety & Compliance

• Ensure strict adherence to hygiene, food safety and kitchen protocols
• Maintain a safe, clean and well‑organised kitchen environment at all times
• Ensure food labelling, storage and waste management procedures are followed
• Place orders timeously to avoid stock shortages or unnecessary wastage
• Source quality suppliers while monitoring pricing and product consistency
• Control food costs within Group‑set parameters
• Ensure menu pricing remains competitive within the property’s compset
• Follow all purchase order and authorisation procedures

People Management & HR Responsibilities

• Ensure correct recruitment procedures are followed for kitchen staff
• Provide ongoing on‑the‑job training, coaching and development
• Conduct probation reviews and performance discussions timeously
• Apply fair, consistent and equitable discipline
• Ensure kitchen dress code and grooming standards are maintained
• Manage staff files and submit HR documentation within deadlines

You’ll play an active role in the broader hotel operation, including participating in Duty Manager and night shift rotations and supporting management cover when required.

What We’re Looking For

• Matric and a relevant culinary qualification
• Minimum of 2 years’ experience as a Head Chef or in a similar role within a 4 or 5-star hotel environment
• Strong understanding of hotel kitchen operations and service delivery
• Proven leadership and people management capability
• Sound commercial awareness with strong cost control skills
• High standards of hygiene, organisation and attention to detail
• Ability to work under pressure and lead by example