Head Chef: Bespoke Fine-Dining Leader

HotelJobs; Franschhoek; On-site; ZAR 1,200,000 - 1,500,000; Full time

Job summary

HotelJobs seeks a seasoned Head Chef for a prestigious luxury boutique hospitality portfolio in Franschhoek. The role focuses on delivering bespoke, farm-to-table experiences to discerning residents and guests, balancing creative menus with strict cost controls.

You will lead a skilled kitchen team, develop menus across formal dining and special events, and collaborate with estate staff to source organic produce while maintaining rigorous forecasting and staff development.

Qualifications

• A relevant, recognized tertiary culinary qualification is essential.
• Solid experience as a Head Chef within a 5-star hotel, luxury estate, or celebrated fine-dining restaurant environment.
• Exceptional knowledge of international F&B luxury service standards, food costing models, and kitchen inventory systems.
• High proficiency in MS Office and modern POS software platforms.
• Strong leadership presence, creative flair, and the ability to operate confidently in a high-stakes luxury ecosystem.

Responsibilities

• Bespoke Culinary Excellence & Menu Development: design and execute world-class menus with seasonal offerings.
• Forecasting & planning with F&B and Hotel Managers to ensure seamless operations.
• Night audit operations oversight and staff training protocols.
• Oversee kitchen infrastructure and CAPEX requests, reporting operational needs.

Skills

Menu development

Leadership

Cost control

Forecasting

Communication

Education

Culinary qualification

Tools

MS Office

POS systems

Job description

HotelJobs seeks a seasoned Head Chef for a prestigious luxury boutique hospitality portfolio in Franschhoek. The role focuses on delivering bespoke, farm-to-table experiences to discerning residents and guests, balancing creative menus with strict cost controls.

You will lead a skilled kitchen team, develop menus across formal dining and special events, and collaborate with estate staff to source organic produce while maintaining rigorous forecasting and staff development.