Head Chef

Career Custodians; South Africa; On-site; ZAR 420,000 - 660,000; Full time

Job summary

Career Custodians is seeking an experienced Executive Sous Chef to develop high-quality menus and lead a disciplined kitchen team in a luxury hotel setting.

You will ensure hygiene, manage stock and waste, coach staff, and maintain brand standards within price guidelines. The role demands strong leadership and a hands-on approach to daily operations.

Qualifications

• Matric and relevant culinary qualification are required.
• At least 2 years in a similar hotel role.

Responsibilities

• Train, develop, and motivate kitchen staff.
• Enforce hygiene and safety protocols.
• Lead by example with professionalism and positive conduct.
• Oversee all culinary operations for smooth service delivery.
• Set performance standards for guest satisfaction.
• Manage kitchen supervisors: coaching, performance, discipline.
• Ensure clear communication across kitchen and departments.
• Share and implement Group Support updates.
• Report operational incidents that may impact other properties.
• Ensure proper storage and inventory standards.

Skills

Communication

Cognition

Personal Effectiveness

Teamwork & Leadership

Management

Education

Matric & Culinary Qualification

Job description

SUMMARY

Responsible for developing and implementing high-quality, innovative menus and recipes that reflect the property's culinary identity within price guidelines set by Group Support Services. Ensures guest satisfaction through excellent kitchen hygiene, stock and waste control, and a well-trained team.

MINIMUM REQUIREMENTS

• QUALIFICATION: Matric & relevant Culinary Qualification
• EXPERIENCE: At least 2 years in a similar role within a 4/5-star hotel
• KNOWLEDGE: All aspects of hotel kitchen operations

COMPETENCIES

• Communication: Verbal, comprehension
• Cognition: Analysis, decision-making
• Personal Effectiveness: Self-management, stress tolerance, attention to detail
• Teamwork & Leadership: Collaboration, influencing others
• Management: Strategic vision, business alignment

KEY RESPONSIBILITIES MANAGEMENT

• Train, develop, and motivate kitchen staff
• Enforce hygiene and safety protocols
• Lead by example with professionalism and positive conduct
• Oversee all culinary operations for smooth service delivery
• Set performance standards for guest satisfaction
• Manage kitchen supervisors: coaching, performance, discipline
• Ensure clear communication across kitchen and departments
• Share and implement Group Support updates
• Report operational incidents that may impact other properties
• Ensure proper storage and inventory standards

Operations

• Develop consistent, high-quality recipes and menus aligned with the property’s brand and pricing
• Maintain comprehensive hygiene practices
• Address guest complaints promptly and professionally

Administration

• Order stock timeously to prevent shortages and waste
• Source best-value products
• Maintain food labelling and storage standards

Financial

• Implement waste management to control costs
• Keep food costs within budget
• Price menus competitively based on market and compset
• Adhere to purchase order protocols
• Manage headcount and productivity to align with budget

Human Resources

• Oversee recruitment and onboarding in line with procedures
• Conduct training, coaching, and performance reviews
• Submit accurate HR documentation on time
• Enforce dress code and hygiene standards
• Apply fair discipline practices
• Maintain up-to-date staff files

GENERAL

• Participate in Duty and Night Manager shifts as required
• Be available telephonically and via email at all times
• Duties may evolve with business and operational needs

REVIEW CRITERIA

• Professional appearance
• Staff communication
• Financial performance
• Job knowledge
• Urgency and initiative
• Problem-solving ability