Head Chef

Kendrick Recruitment; Wes-Kaap; On-site; ZAR 200 000 - 300 000; Full time

Job summary

A luxury hotel and lodge group in Cape Town is seeking a Training Head Chef to lead, mentor, and enhance culinary standards across multiple properties. The ideal candidate will have over 10 years of experience in the culinary field, including at least 5 years as a Head Chef, and will be required to travel frequently. This role combines a passion for culinary excellence with the excitement of mentoring future chefs.

Qualifications

• Minimum 10 years in restaurant environments, with 5 years in a Head Chef position.
• FOH experience is essential.
• Must have no dependents due to travel requirements.
• Own reliable transportation is required.

Responsibilities

• Lead and train kitchen teams across multiple properties.
• Monitor stock levels and ensure cost controls.
• Implement and refine group menus consistently.
• Conduct training programs for kitchen staff.
• Travel extensively to guide and support culinary operations.

Skills

Leadership

Culinary expertise

Team development

Attention to detail

Interpersonal skills

Job description

Training Head Chef – Luxury Hotel & Lodge Group

Location: Cape Town, South Africa

Salary: Negotiable DOE

Kendrick Recruitment is now seeking a Training Head Chef for a prestigious luxury hotel and lodge group based in Cape Town. This is a dynamic and hands‑on culinary leadership role that combines operational excellence with a passion for mentorship, training, and development. The ideal candidate will have strong culinary credentials, a desire to travel within South Africa, and a commitment to maintaining and elevating exceptional standards across multiple properties.

Key Responsibilities

Operational Leadership:

• Lead and train kitchen teams at various lodge properties in accordance with the group’s culinary directive.
• Ensure the highest standards of food quality, preparation, presentation, and hygiene.
• Maintain fridges, stores, and kitchen cleanliness in line with food safety standards.
• Control staff food in terms of cost, quality, and quantity.
• Conduct regular performance reviews and attend management meetings.

Kitchen Administration & Financials:

• Monitor kitchen stock levels, minimize shortages and wastage, and maintain cost controls.
• Ensure asset management by keeping all kitchen equipment in excellent working condition.
• Analyze and review monthly accounts and address problem areas efficiently.

Menu Development & Culinary Innovation:

• Implement and refine group menus across all outlets and properties.
• Ensure portion control and adherence to group presentation standards.
• Conduct quality checks to maintain consistency in flavor, appearance, and portion sizes.

Training, Development & Mentorship:

• Identify and develop potential talent within kitchen teams for growth opportunities.
• Lead the execution of training programs, both internally and externally facilitated.
• Conduct and document performance appraisals and developmental feedback sessions.
• Champion professional growth, performance management, and succession planning initiatives.

Rotation Between Properties:

• Spend one month at Upper Union Restaurant at the beginning of each two-month cycle for operations and menu planning.
• Travel to lodge properties every two months to guide, support, and implement culinary systems.
• Assist in mentoring Head Chefs and FOH teams at the properties, introducing updated systems and menus.
• Consolidate changes at Upper Union during the final weeks of the cycle.

Requirements

• Minimum of 10 years in restaurant environments, including 5 years in a Head Chef position.
• FOH experience is essential.
• Strong leadership and team development abilities.
• Must have no dependents due to the travel‑intensive nature of the role.
• Based in Cape Town and willing to travel extensively across properties.
• Own reliable transportation.
• High-level attention to detail, guest‑focused, and strong interpersonal skills.
• Must be self‑disciplined, adaptable, solutions‑oriented, and able to perform under pressure.
• A copy of your food portfolio is required for application.

If you’re passionate about culinary excellence, mentoring future talent, and eager for a role that blends training, travel, and creativity, send your CV and food portfolio to Kendrick Recruitment today.