Head Chef - 5-Star Boutique Hotel & Spa - Plettenberg Bay | Sl

HotelJobs; Plettenberg Bay; In loco; ZAR 335.000 - 446.000; Tempo pieno

Descrizione del lavoro

Kendrick Recruitment is seeking a talented Head Chef for a celebrated 5-star boutique hotel and spa in Plettenberg Bay, Western Cape. You will lead the full kitchen operation, develop seasonal locally inspired menus and build a kitchen culture that reflects warmth and character of the property.

This live-out role requires strong leadership, financial acumen in food cost control and supplier management, plus a hands-on approach in a vibrant kitchen.

Competenze

• Formal culinary qualification from a recognised institution.
• Minimum 3 years' experience in a Head Chef or senior Sous Chef role within luxury or boutique hospitality.
• Proven ability to create and execute high-quality seasonal, locally inspired menus.
• Strong kitchen leadership and team management experience.
• Solid financial acumen including food cost control, stock management and supplier relationships.
• Experience with menu costing and contributing to pricing strategy.
• Strong understanding of food safety, hygiene and health compliance.
• Hands-on; visible and operationally present in the kitchen.
• Excellent communication and interpersonal skills.
• Sustainable sourcing and building relationships with local suppliers.
• Stable work history with contactable references and a strong food portfolio.

Mansioni

• Develop and execute seasonal, locally inspired menus aligned to the property's food philosophy.
• Maintain exceptional standards of food quality, presentation and consistency across all meal periods.
• Continuously evolve the culinary offering through innovation and food trend awareness.
• Work collaboratively with the Group Food Ambassador and management team on brand alignment.
• Lead; mentor and develop the full kitchen team.
• Build a strong, respectful and high-performing kitchen culture.
• Support recruitment, training and performance management.
• Manage staffing levels and scheduling in line with operational requirements.
• Lead the full day-to-day kitchen operation ensuring smooth, efficient service delivery.
• Oversee preparation, service, hygiene and quality control across all service periods.
• Implement and maintain effective kitchen systems and workflows.
• Maintain strict adherence to food safety and health regulations.
• Manage food costs, margins and wastage in line with budget and profitability targets.
• Oversee stock control, procurement and supplier relationships.
• Ensure accurate menu costing and contribute to pricing strategies.
• Identify opportunities to enhance revenue through culinary experiences and special events.
• Ensure every dining experience reflects the character and standards of the property.
• Collaborate with FOH teams for seamless service delivery.
• Contribute to special events, activations and bespoke guest experiences.
• Build relationships with local suppliers and drive sustainable sourcing practices.

Conoscenze

Menu costing

Food cost control

Stock management

Supplier relationships

Leadership

Communication

Sustainability

Hands-on kitchen

Food safety

Hygiene

TallOrder

Formazione

Formal culinary qualification

Strumenti

TallOrder

Descrizione del lavoro

Head Chef - 5-Star Boutique Hotel & Spa - Plettenberg Bay, Western Cape

Kendrick Recruitment is searching for a talented, thoughtful and hands‑on Head Chef for a celebrated 5-star boutique hotel and spa in the heart of Plettenberg Bay, forming part of a respected South African boutique hospitality group with a portfolio of distinctive properties. The culinary philosophy here is beautifully straightforward: Simple. Honest. Delicious. This is a role for a chef who can balance creativity with structure, excellence with efficiency and high standards with a grounded, people‑focused approach. You will lead the full kitchen operation, develop seasonal locally inspired menus and build a kitchen culture that reflects the warmth and character of the property. Please note: Plettenberg Bay or Garden Route based candidates are strongly preferred. This is a live‑out position. Start date is immediate.

Minimum Requirements:

• Formal culinary qualification from a recognised institution - essential
• Minimum 3 years' experience in a Head Chef or senior Sous Chef role within luxury or boutique hospitality - essential
• Proven ability to create and execute high-quality seasonal, locally inspired menus
• Strong kitchen leadership and team management experience
• Solid financial acumen including food cost control, stock management and supplier relationships
• Experience with menu costing and contributing to pricing strategy
• Strong understanding of food safety, hygiene and health compliance
• Hands‑on; visible and operationally present in the kitchen
• Excellent communication and interpersonal skills
• Computer literate - TallOrder experience advantageous
• Passionate about sustainable sourcing and building relationships with local suppliers
• Warm; grounded, confident and collaborative - without ego
• Stable work history with contactable references and a strong food portfolio

Key Responsibilities:

Culinary Leadership

• Develop and execute seasonal, locally inspired menus aligned to the property's food philosophy
• Maintain exceptional standards of food quality, presentation and consistency across all meal periods
• Continuously evolve the culinary offering through innovation and food trend awareness
• Work collaboratively with the Group Food Ambassador and management team on brand alignment

Team Leadership

• Lead; mentor and develop the full kitchen team
• Build a strong, respectful and high‑performing kitchen culture
• Support recruitment, training and performance management
• Manage staffing levels and scheduling in line with operational requirements

Kitchen Operations

• Lead the full day-to-day kitchen operation ensuring smooth, efficient service delivery
• Oversee preparation, service, hygiene and quality control across all service periods
• Implement and maintain effective kitchen systems and workflows
• Maintain strict adherence to food safety and health regulations

Financial & Commercial Management

• Manage food costs, margins and wastage in line with budget and profitability targets
• Oversee stock control, procurement and supplier relationships
• Ensure accurate menu costing and contribute to pricing strategies
• Identify opportunities to enhance revenue through culinary experiences and special events

Guest Experience & Sustainability

• Ensure every dining experience reflects the character and standards of the property
• Collaborate with FOH teams for seamless service delivery
• Contribute to special events, activations and bespoke guest experiences
• Build relationships with local suppliers and drive sustainable sourcing practices

Package:

Gross Salary: R30,000 to R40,000 per month (DOE)

Live‑out position - Plettenberg Bay

Start date: Immediate/ASAP