Head Chef

Career Custodians; Cape Town; On-site; ZAR 420,000 - 660,000; Full time

Job summary

Career Custodians is seeking a seasoned kitchen leader to manage all culinary operations, ensuring exceptional guest experiences and strict hygiene standards within budget guidelines. You will train and supervise kitchen staff, drive menu development, and coordinate with other departments to deliver high-quality service across the property.

The role emphasizes leadership, organization, and strong communication to maintain brand standards in a 4/5-star hotel environment.

Qualifications

• Matric and relevant Culinary Qualification are required.
• At least 2 years in a similar role within a 4/5-star hotel.
• Knowledge of all aspects of hotel kitchen operations.

Responsibilities

• Train, develop and motivate kitchen staff while enforcing hygiene and safety protocols.
• Oversee all culinary operations for smooth service delivery and guest satisfaction.
• Set performance standards and manage kitchen supervisors, coaching and discipline.
• Ensure clear communication across kitchen and other departments; implement Group Support updates.
• Report operational incidents that may impact other properties, and manage stock and inventory standards.
• Develop high-quality recipes and menus aligned with brand and pricing; maintain hygiene practices.
• Handle stock orders, sourcing, labeling and storage standards.
• Monitor food costs, budgets, and staff productivity; participate in HR processes and performance reviews.

Skills

Communication

Cognition

Personal Effectiveness

Teamwork

Leadership

Management

Education

Matric && Culinary Qualification

Job description

SUMMARY

Responsible for developing and implementing high-quality, innovative menus and recipes that reflect the property's culinary identity within price guidelines set by Group Support Services. Ensures guest satisfaction through excellent kitchen hygiene, stock and waste control, and a well-trained team.

MINIMUM REQUIREMENTS

• QUALIFICATION: Matric & relevant Culinary Qualification
• EXPERIENCE: At least 2 years in a similar role within a 4/5-star hotel
• KNOWLEDGE: All aspects of hotel kitchen operations

COMPETENCIES

• Communication: Verbal, comprehension
• Cognition: Analysis, decision-making
• Personal Effectiveness: Self-management, stress tolerance, attention to detail
• Teamwork & Leadership: Collaboration, influencing others
• Management: Strategic vision, business alignment

KEY RESPONSIBILITIES MANAGEMENT

• Train, develop, and motivate kitchen staff
• Enforce hygiene and safety protocols
• Lead by example with professionalism and positive conduct
• Oversee all culinary operations for smooth service delivery
• Set performance standards for guest satisfaction
• Manage kitchen supervisors: coaching, performance, discipline
• Ensure clear communication across kitchen and departments
• Share and implement Group Support updates
• Report operational incidents that may impact other properties
• Ensure proper storage and inventory standards

Operations

• Develop consistent, high-quality recipes and menus aligned with the property’s brand and pricing
• Maintain comprehensive hygiene practices
• Address guest complaints promptly and professionally

Administration

• Order stock timeously to prevent shortages and waste
• Source best-value products
• Maintain food labelling and storage standards

Financial

• Implement waste management to control costs
• Keep food costs within budget
• Price menus competitively based on market and compset
• Adhere to purchase order protocols
• Manage headcount and productivity to align with budget

Human Resources

• Oversee recruitment and onboarding in line with procedures
• Conduct training, coaching, and performance reviews
• Submit accurate HR documentation on time
• Enforce dress code and hygiene standards
• Apply fair discipline practices
• Maintain up-to-date staff files

GENERAL

• Participate in Duty and Night Manager shifts as required
• Be available telephonically and via email at all times
• Duties may evolve with business and operational needs

REVIEW CRITERIA

• Professional appearance
• Staff communication
• Financial performance
• Job knowledge
• Urgency and initiative
• Problem-solving ability