Head Chef

Khula Human Capital; Stellenbosch; On-site; ZAR 550,000 - 850,000; Full time

Job summary

Khula Human Capital is seeking a dynamic Head Chef to lead a high-performing hotel kitchen in Cape Town. The role focuses on taking full ownership of food quality, presentation, and profitability, while inspiring and mentoring the kitchen team.

The ideal candidate has a minimum of 10 years’ kitchen experience, with a culinary qualification considered advantageous and a strong track record in leadership and cost management. SA Citizens Only.

Qualifications

• Minimum 10 years’ kitchen experience (management essential).
• Culinary qualification advantageous.
• Strong leadership, financial acumen, and organizational skills.
• Ability to thrive in a fast-paced, high-pressure environment.

Responsibilities

• Lead and manage all kitchen operations to deliver exceptional guest experiences
• Drive profitability by controlling food costs, reducing waste, and maximizing revenue
• Ensure consistent, high-quality food production and presentation
• Manage stock, inventory, and cost of sales effectively
• Train, mentor, and develop a high-performing kitchen team
• Maintain strict hygiene, safety, and operational standards
• Oversee staffing, scheduling, and performance management
• Implement systems and controls to minimize financial risk
• Handle guest feedback and continuously improve service delivery
• Ensure compliance with dietary requirements and special requests

Skills

Kitchen leadership

Cost control

Food quality

Staff training

Education

Culinary qualification

Job description

HEAD CHEF – HOTEL KITCHEN | CAPE TOWN ?

Salary: Market Related | SA Citizens Only

Are you a passionate, creative culinary leader ready to take full ownership of a high-performing hotel kitchen? We’re looking for a dynamic Head Chef to lead, inspire, and drive excellence in both food quality and profitability.

Key Responsibilities

• Lead and manage all kitchen operations to deliver exceptional guest experiences
• Drive profitability by controlling food costs, reducing waste, and maximizing revenue
• Ensure consistent, high-quality food production and presentation
• Manage stock, inventory, and cost of sales effectively
• Train, mentor, and develop a high-performing kitchen team
• Maintain strict hygiene, safety, and operational standards
• Oversee staffing, scheduling, and performance management
• Implement systems and controls to minimize financial risk
• Handle guest feedback and continuously improve service delivery
• Ensure compliance with dietary requirements and special requests

Requirements

• Minimum 10 years’ kitchen experience (management essential)
• Culinary qualification advantageous
• Strong leadership, financial acumen, and organizational skills
• Ability to thrive in a fast-paced, high-pressure environment
• Passion for innovation, excellence, and guest satisfaction

SA Citizens Only