Head Chef

HotelJobs; Franschhoek; Sur place; ZAR 900 000 - 1 300 000; Plein temps

Résumé du poste

HotelJobs in Franschhoek is seeking a seasoned Head Chef to lead a luxury kitchen, ensure exceptional guest meals, and uphold brand standards.

You will manage costs, menus, and a high-performing team while coordinating with operations to deliver refined experiences in a 5-star setting.

Qualifications

• Proven experience as Head Chef in a 5-star hotel or fine dining restaurant.
• Excellent knowledge of food and beverage service standards
• Strong knowledge of kitchen management, food costing, and inventory control
• Proficiency in MS Office and POS software
• Ability to operate confidently in a fast-paced environment
• Strong leadership and team management skills

Responsabilités

• Care for guests with personalized service and dietary needs.
• Prepare meals aligned with brand standards.
• Report issues to Group Operations Manager and Hotel Manager.
• Maintain cross-department communication.
• Design seasonal, fresh, organic menus.
• Review menus with managers and horticulturist seasonally.
• Create menus for picnics, conferences, and Chef’s experiences.
• Lead and train kitchen team; conduct performance reviews.
• Ensure recipes, portions, and presentation meet standards.
• Manage staffing, scheduling, and HR liaison.
• Control costs and waste; monitor stock and ordering.
• Maintain HACCP and local health compliance.

Connaissances

Head Chef Leadership

Kitchen Management

Food Costing

Inventory Control

Team Management

MS Office & POS

Formation

Culinary Qualification

Outils

MS Office

POS Software

Description du poste

Location: Franschhoek

About

A luxury hospitality portfolio known for sophisticated escapes and unique guest experiences offers dynamic career opportunities to positive, vibrant, and energetic individuals.

Main Responsibilities:

• Ensure all guests are cared for individually, meeting specific needs, adhering to dietary requirements, and preparing meals accordingly.
• Ensure food served meets expected standards, maintaining the reputation of the establishment.
• Report complaints, comments, or operational requirements to the Group Operations Manager and Hotel Manager.
• Maintain effective internal communication with other departments.
• Ensure menus are seasonal, fresh, and organic in line with brand vision and standards.
• Review menus and dishes with the Group Operations Manager, Hotel Manager, and Horticulturist seasonally, adhering to deadlines for releasing new menus.
• Design menus for picnics, braais, conferences, and Chef’s experience meals in cottages to enhance guest experiences.
• Ensure night audit menu preparation and training are completed thoroughly and identify training needs where required.
• Conduct weekly meetings with the Hotel Manager for planning and feedback.
• Conduct daily briefings to ensure all staff are informed of specials, out-of-stock items, and alternatives.
• Lead, train, and develop a skilled and motivated kitchen team.
• Conduct performance reviews, provide constructive feedback, and support staff development.
• Ensure adherence to recipes, portion control, and presentation standards.
• Manage staff scheduling and ensure adequate coverage during service hours.
• Interview prospective kitchen staff and liaise with Human Resources.
• Ensure adequate staffing levels, manage duty rosters, and delegate responsibilities, including coverage for leave and absenteeism.
• Handle disciplinary matters and grievances in conjunction with Human Resources.
• Monitor and manage kitchen costs, including food, labour, and equipment maintenance, to achieve financial targets.
• Control waste and portion sizes to maximize efficiency and profitability.
• Maintain regular stock checks and provide training on stock-taking and ordering procedures.
• Ensure all kitchen staff follow hygiene and food safety protocols in line with HACCP and local health regulations.

Experience and Skills:

• Proven experience as Head Chef in a 5-star hotel or fine dining restaurant
• Excellent knowledge of food and beverage service standards
• Strong knowledge of kitchen management, food costing, and inventory control
• Proficiency in MS Office and POS software
• Ability to operate confidently in a fast-paced environment
• Strong leadership and team management skills

Inherent Requirements:

• Relevant culinary qualification
• Preference given to candidates from Franschhoek and neighbouring areas