Head Chef

Believe Resourcing; Cape Town; On-site; ZAR 200 000 - 300 000; Full time

Job summary

A leading hospitality group is seeking a creative Head Chef for a new upscale hotel in Cape Town. The role involves leading culinary operations, training a team, and designing seasonal menus. Candidates should have a culinary qualification, 5+ years in senior management, and strong leadership skills. This position offers a market-related salary and benefits including a 50% medical aid contribution.

Benefits

50% medical aid contribution

Qualifications

• Minimum 5 years’ experience in a senior kitchen management position.
• Proven leadership skills in a culinary environment.
• Valid tax number required.

Responsibilities

• Lead, train, and motivate the culinary team across all outlets.
• Design and implement seasonal menus that align with the brand’s concept.
• Oversee budgets, purchasing, and supplier management.

Skills

Leadership

Creativity

Organisational skills

Education

Matric qualification

Recognised culinary qualification

Job description

Location: Cape Town

Working Hours: 8-hour shifts, 6 days per week

Salary: Market-related

Benefits: 50% medical aid contribution paid by the hotel

About the Hotel

Our client, a renowned and innovative hospitality group, is preparing to open a new, upscale hotel in December 2025. The property will deliver a complete hospitality experience with modern design, diverse dining concepts, and vibrant social spaces.

Facilities include:

• Two signature restaurants offering diverse culinary experiences.
• A stylish rooftop bar featuring modern Italian-inspired cuisine and premium beverages.
• Approximate capacity: 180 guests per venue (to be confirmed).
• Additional offerings: bar snacks and cold food options available throughout the property.

Overview

Our client is seeking an accomplished and creative Head Chef to lead all culinary operations across multiple dining venues. The ideal candidate will bring leadership, innovation, and a strong understanding of modern food trends, ensuring consistency and excellence across the hotel’s outlets.

Key Responsibilities

• Lead, train, and motivate the culinary team across all outlets.
• Design and implement seasonal menus that align with the brand’s concept.
• Oversee budgets, purchasing, and supplier management.
• Maintain impeccable hygiene and food safety standards.
• Collaborate with management to ensure exceptional guest experiences.

Requirements

• Matric qualification.
• Recognised culinary qualification.
• Minimum 5 years’ experience in a senior kitchen management position (hotel or fine dining preferred).
• Proven leadership, creativity, and organisational skills.
• Valid tax number.
• For foreign applicants: valid work permit required.