Head Chef - Boutique Hotel

Placements24; Mossel Bay; Hybrid; ZAR 900,000 - 1,300,000; Full time

Benefits offered by this job

Performance-based incentives

Accommodation assistance

Health benefits

Retirement benefits

Growth opportunities

Job summary

Placements24 seeks an innovative Head Chef to lead the culinary vision for a boutique hotel in Mossel Bay. You will oversee restaurant and event catering, menu creation, kitchen management and staff training to deliver exceptional dining experiences.

The ideal candidate has 7+ years in a senior culinary role, a formal qualification, strong leadership and budgeting skills, and event catering experience. You will inspire the kitchen team and collaborate with hotel management to shape the hotel's

Qualifications

• Minimum of 7 years of experience in a senior culinary role, preferably as a Head Chef in a hotel or high-end restaurant.
• Formal culinary qualification or equivalent professional experience.
• Proven ability in menu development, costing, and kitchen management.
• Strong leadership, communication, and team-building skills.
• Experience with event catering and banqueting operations is essential.
• A passion for local produce and creating unique, memorable dishes.

Responsibilities

• Develop and execute innovative menus for the hotel restaurant, room service, and banqueting facilities.
• Manage all kitchen operations, including staff scheduling, training, inventory, and budget control.
• Ensure the highest standards of food quality, taste, and presentation are consistently met.
• Oversee food procurement, building relationships with local suppliers for fresh, quality ingredients.
• Maintain strict adherence to all health, safety, and sanitation regulations.
• Collaborate with hotel management to create memorable dining experiences for guests.

Skills

Leadership

Communication

Team-building

Education

Formal culinary qualification

Job description

About the Role

Our client is seeking an innovative and experienced Head Chef to lead the culinary vision for their boutique hotel in Mossel Bay . This is a unique opportunity to establish and elevate the hotel's dining experience, encompassing both restaurant and event catering. You will be responsible for menu creation, kitchen management, staff training, and maintaining impeccable standards of quality and hygiene. The role requires a creative approach to cuisine, a strong understanding of hotel operations , and the ability to inspire a kitchen team, all while potentially managing aspects of the operation remotely, ensuring exceptional dining experiences are consistently delivered.

Key Responsibilities

• Develop and execute innovative menus for the hotel restaurant, room service, and banqueting facilities.
• Manage all kitchen operations, including staff scheduling, training, inventory, and budget control.
• Ensure the highest standards of food quality, taste, and presentation are consistently met.
• Oversee food procurement, building relationships with local suppliers for fresh, quality ingredients.
• Maintain strict adherence to all health, safety, and sanitation regulations.
• Collaborate with hotel management to create memorable dining experiences for guests.

Requirements

• Minimum of 7 years of experience in a senior culinary role, preferably as a Head Chef in a hotel or high-end restaurant.
• Formal culinary qualification or equivalent professional experience.
• Proven ability in menu development, costing, and kitchen management.
• Strong leadership, communication, and team-building skills.
• Experience with event catering and banqueting operations is essential.
• A passion for local produce and creating unique, memorable dishes.

Benefits

• Competitive salary and performance-based incentives.
• Accommodation assistance or housing allowance may be provided.
• Comprehensive health and retirement benefits.
• Opportunities for professional growth and culinary exploration in a scenic location.
• The chance to shape the culinary identity of a distinctive boutique hotel .