Head Chef

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

Job summary

A leading culinary recruitment agency in Cape Town is seeking an experienced Head Chef to lead kitchen operations in a premium urban restaurant. This role entails designing seasonal menus, mentoring kitchen staff, and ensuring high-quality dish execution. The ideal candidate should have a formal culinary qualification and at least 5 years of experience in a similar role. Strong leadership, time management skills, and proficiency in budget management are essential. This position values a commitment to quality and guest satisfaction.

Qualifications

• Minimum 5 years in a Head Chef role in a premium urban restaurant.
• Proven experience in menu development, budgeting, and team leadership.
• Strong time management and ability to perform under pressure.

Responsibilities

• Lead and mentor the kitchen team for high-quality dish delivery.
• Design and execute seasonal menus reflecting global and local flavors.
• Engage with guests to meet dietary preferences and needs.

Skills

Inspirational leadership

Precision in food preparation

Excellent communication

Creative problem-solving

Proficiency in Microsoft Office

Education

Formal culinary qualification (Diploma or higher)

Tools

POS / inventory systems

Job description

Duties

Kitchen Operations & Food Preparation

Lead 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 the restaurants shared dining concept.

Ensure portion control, plating consistency and adherence to the restaurants 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 & Service

Engage with guests to understand preferences and accommodate special dietary needs.

Ensure all dishes, plated and shared, are visually appealing and meet aesthetic.

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 Development

Identify 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 Management

Manage kitchen inventory, minimise wastage and ensure accurate reporting.

Monitor food costs and maintain budget targets without compromising quality.

Conduct stocktakes and ensures compliance with procurement protocols.

Assist in preparing and reviewing departmental budgets and forecasts.

Health, Safety & Hygiene

Enforce 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 Engagement

Promote 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 & Scheduling

Manage team schedules, leave and attendance.

Support cross-functional collaboration with other departments.

Ensure compliance with labour laws in rostering and performance management.

Leadership & Culture

Foster 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 & Competencies

Expertise 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.

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.

Skills

Inspirational 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.