Head Chef

Kerrykopp; Pietermaritzburg; On-site; ZAR 200 000 - 300 000; Full time

Job summary

A leading boutique hotel in Pietermaritzburg seeks an energetic and creative Head Chef. The successful candidate will design innovative menus, oversee kitchen operations, and manage staff to deliver high-quality culinary experiences for exclusive events. Extensive culinary experience and strong leadership skills are essential. This role offers a dynamic kitchen environment focused on quality and creativity.

Qualifications

• Extensive culinary experience, ideally as a sous chef.
• Strong leadership and management skills.
• Creativity and passion for food.
• Exceptional organizational skills and attention to detail.
• Excellent communication skills.

Responsibilities

• Oversee kitchen operations and food production.
• Design and develop the menu with new dishes.
• Manage hiring, training, and scheduling of kitchen staff.
• Ensure food quality and safety standards.
• Monitor inventory and manage vendor relationships.
• Control kitchen costs and budgets.

Skills

Culinary experience

Leadership skills

Creativity in cooking

Organizational skills

Communication skills

Job description

Overview

An upmarket Boutique Hotel is looking for a Head Chef who is energetic, creative and innovative to ensure that executive clients and exclusive events are planned and catered for to the highest culinary standards.

Previous experience working as part of a fast paced, quality driven, culinary team, at Head Chef level, ideally within a reputable establishment.

Menu creation

Designing and developing the menu, which may include creating new dishes and identifying new culinary techniques.

Staff management

Hiring, training, supervising, and scheduling the kitchen staff, including directing them during food preparation and service.

Kitchen operations

Overseeing all aspects of kitchen operations, including food production, quality control, and efficiency during service.

Inventory and purchasing

Monitoring food and supply inventory, ordering necessary ingredients, and managing relationships with vendors.

Quality and safety

Ensuring all food preparation meets strict quality standards and adheres to all health, safety, and sanitation regulations.

Financial management

Working to control costs and ensure the kitchen operates within budget.

Qualifications and skills

Extensive culinary experience, often including experience as a sous chef.

Strong leadership and management skills to effectively guide a team.

Creativity and passion for food, with the ability to develop innovative and high‑quality dishes.

Exceptional organizational skills and attention to detail.

Excellent communication skills for coordinating with staff and management.