Head Chef

Hospitality Hire; Langebaan; On-site; ZAR 450,000 - 650,000; Full time

Job summary

Hospitality Hire in the Western Cape seeks a senior kitchen leader to head operations at a busy golf estate/club environment. You will take full responsibility for day-to-day kitchen operations, lead and develop the team, and ensure consistently high standards of food quality, presentation and service.

We require proven leadership in busy kitchens, strong menu planning and cost-control skills, and the ability to manage conferences, banqueting and daily operations under pressure.

Qualifications

• Formal culinary qualification or recognised professional chef training with relevant certificates.
• Proven experience in senior kitchen leadership roles and managing busy operations.
• Conference and banqueting experience is advantageous.

Responsibilities

• Take full responsibility for the efficient day-to-day operation of the kitchen.
• Lead, manage, motivate and develop the kitchen team.
• Maintain high standards of food preparation, presentation and service.
• Manage pass during busy services and coordinate food preparation for events.
• Develop menus and maintain standardised recipes with accurate food costings.
• Monitor costs, wastage and kitchen profitability.
• Coordinate stock levels, purchasing and supplier orders.

Skills

Kitchen leadership

Kitchen management

Menu planning

Food costings

Stock control

Staff training

Education

Formal culinary qualification

Tools

Materials Control

Clubmaster

Micros

Microsoft Excel

Job description

Minimum Requirements

• Formal culinary qualification or recognised professional chef training with relevant certificates
• Proven experience as a Head Chef, Executive Chef, Kitchen Manager or in a similar senior kitchen leadership position
• Strong experience independently managing the day-to-day operation of a busy kitchen
• Previous conference and banqueting experience
• Strong experience managing a busy pass and maintaining quality and consistency during high-volume service
• Proven experience with menu planning, recipe development and food costings
• Experience using systems such as Materials Control, Clubmaster, Micros or similar
• Good computer skills, including Microsoft Excel
• Strong knowledge of stock control, purchasing and ordering
• Sound knowledge of food hygiene, health and safety requirements and kitchen compliance
• Experience training, mentoring and developing kitchen staff
• Fluent in English
• Afrikaans would be an advantage
• Valid driver’s licence and own reliable vehicle
• Previous experience within a golf estate, golf club or similar environment would be advantageous
• Must be well groomed, professional and presentable

Key Responsibilities

• Take full responsibility for the efficient day-to-day operation of the kitchen
• Lead, manage, motivate and develop the kitchen team
• Maintain consistently high standards of food preparation, quality, presentation and service
• Manage and coordinate the pass during busy services
• Plan and develop menus that meet operational and guest requirements
• Develop and maintain standardised recipes and accurate food costings
• Monitor food costs, wastage, portion control and kitchen profitability
• Manage stock levels, purchasing, supplier orders and stock control procedures
• Coordinate food preparation and service for conferences, banqueting, functions and daily operations
• Ensure all kitchen hygiene, food safety and compliance standards are maintained
• Implement effective kitchen procedures and operational controls
• Train and develop kitchen employees to improve skills, performance and consistency
• Plan staffing and kitchen operations according to business requirements
• Work closely with management and other operational departments
• Engage professionally with guests when required and respond effectively to feedback
• Identify operational challenges and implement practical solutions
• Remain actively involved in service and provide hands-on support to the team when required

What We’re Looking For

We are looking for more than a technically strong chef. The successful candidate must be a leader, organiser and problem solver who takes ownership of the kitchen and understands the importance of both the culinary and commercial aspects of the operation.

You should be passionate about food, confident managing people and comfortable working in a busy environment where planning, communication and attention to detail are essential.

A calm, professional approach during high-pressure services, combined with the ability to motivate and develop a team, will be important.