Head Chef

wine.co.za; Cape Town; On-site; ZAR 900,000 - 1,100,000; Full time

Job summary

Foreshore Hotel in Cape Town is seeking an experienced Head Chef to lead a busy kitchen and deliver outstanding guest dining experiences. You will drive culinary excellence, manage costs, and ensure safe, efficient kitchen operations across all services.

The role requires a culinary diploma and proven leadership in a hotel or resort dining environment, with a strong focus on menu development and HACCP compliance. A hands-on leader who inspires a high-performing team is essential.

Qualifications

• Culinary diploma or equivalent professional culinary qualification.
• Proven experience as a Head Chef, Executive Chef or Senior Sous Chef within hotel, lodge, resort or comparable hospitality environment.
• Strong experience in menu development, kitchen management and food cost control.
• Demonstrated ability to lead and develop a diverse kitchen team.
• Strong understanding of food safety, HACCP and hygiene standards.
• Excellent organisational, communication and problem-solving skills.
• Strong commercial awareness and attention to detail.
• Ability to perform effectively under pressure in a fast-paced environment.

Responsibilities

• Deliver consistently high-quality food across all services.
• Maintain exceptional standards of taste, presentation and menu execution.
• Develop and maintain menus that reflect the property’s culinary offering and guest expectations.
• Monitor guest feedback and proactively address food quality or service concerns.
• Ensure consistency across all dishes and meal periods.
• Lead the kitchen operation to ensure efficient and timely service, particularly during peak periods and functions.
• Optimise kitchen productivity and staff allocation.
• Maintain high standards of organisation, cleanliness and equipment care.
• Identify and resolve operational challenges to minimise disruption to service.
• Maintain the highest standards of food safety, hygiene and cleanliness.
• Ensure compliance with relevant health and safety regulations and internal standards.
• Maintain accurate HACCP, temperature, cleaning and food safety records.
• Ensure the kitchen is consistently prepared for internal and external audits.
• Lead, motivate and develop the kitchen team.
• Provide ongoing training, coaching and performance feedback.
• Promote a professional, disciplined and collaborative kitchen culture.
• Manage staff performance, productivity and attendance effectively.
• Support the development and retention of a strong culinary team.

Skills

Leadership

Menu development

Food cost control

Kitchen management

HACCP & safety

Staff development

Education

Culinary diploma

Job description

We are seeking an experienced and passionate Head Chef to lead the culinary operation of a busy Hotel in Foreshore. The successful candidate will be responsible for delivering consistently high food quality, exceptional presentation and an outstanding guest dining experience, while maintaining strong control over food costs, kitchen operations, food safety and team performance. This is an exciting opportunity for a hands-on culinary leader who combines creativity and high standards with strong commercial and operational awareness.

Key Responsibilities

Culinary Excellence & Guest Experience

• Deliver consistently high-quality food across all services.
• Maintain exceptional standards of taste, presentation and menu execution.
• Develop and maintain menus that reflect the property’s culinary offering and guest expectations.
• Monitor guest feedback and proactively address food quality or service concerns.
• Ensure consistency across all dishes and meal periods.

Financial & Cost Management

• Manage food costs within approved budget targets.
• Monitor purchasing, portion control and stock levels.
• Minimise food waste, spoilage and unnecessary expenditure.
• Contribute to achieving profitability targets for food operations, functions and special events.

Kitchen Operations

• Lead the kitchen operation to ensure efficient and timely service, particularly during peak periods and functions.
• Optimise kitchen productivity and staff allocation.
• Maintain high standards of organisation, cleanliness and equipment care.
• Identify and resolve operational challenges to minimise disruption to service.

Food Safety & Compliance

• Maintain the highest standards of food safety, hygiene and cleanliness.
• Ensure compliance with relevant health and safety regulations and internal standards.
• Maintain accurate HACCP, temperature, cleaning and food safety records.
• Ensure the kitchen is consistently prepared for internal and external audits.

Leadership & Team Development

• Lead, motivate and develop the kitchen team.
• Provide ongoing training, coaching and performance feedback.
• Promote a professional, disciplined and collaborative kitchen culture.
• Manage staff performance, productivity and attendance effectively.
• Support the development and retention of a strong culinary team.

Minimum Requirements

• Culinary diploma or equivalent professional culinary qualification.
• Proven experience as a Head Chef, Executive Chef or Senior Sous Chef within a hotel, lodge, resort or comparable hospitality environment.
• Strong experience in menu development, kitchen management and food cost control.
• Demonstrated ability to lead and develop a diverse kitchen team.
• Strong understanding of food safety, HACCP and hygiene standards.
• Excellent organisational, communication and problem-solving skills.
• Strong commercial awareness and attention to detail.
• Ability to perform effectively under pressure in a fast-paced environment.

Key Competencies

• Culinary excellence and creativity
• Strong leadership and team development
• Financial and cost-control discipline
• Operational efficiency
• Exceptional attention to detail
• Quality-driven mindset
• Time management and organisation
• Problem-solving and decision-making
• Professionalism and accountability
• Passion for delivering an outstanding guest experience