Head Chef - Clanwilliam

HotelJobs; Clanwilliam; On-site; ZAR 360,000 - 540,000; Full time

Job summary

HotelJobs in Clanwilliam is seeking an energetic Head Chef to lead its kitchen team at a luxury wilderness lodge. The role focuses on a Berg to Plate ethos, celebrating seasonal ingredients and regional flavours.

You will develop seasonal menus, manage budgets, mentor staff and ensure top hygiene and safety standards while delivering memorable dining experiences for guests.

Qualifications

• At least 2–3 years’ relevant experience.
• Recognised culinary qualification or equivalent.
• Experience within a high-end lodge or restaurant.
• Strong leadership and communication skills.
• Creativity; fresh ideas and a genuine passion for food.
• Flexibility to work evenings, weekends and public holidays.

Responsibilities

• Lead daily kitchen operations, maintaining exceptional food quality and presentation.
• Develop seasonal menus that balance creativity, quality and budget.
• Incorporate local produce and Cederberg-inspired flavours into the dining experience.
• Lead; mentor and train the kitchen team.
• Manage kitchen budgets, food costs, stock and supplier relationships.
• Accommodate guest preferences, dietary requirements and feedback.
• Maintain high standards of hygiene, food safety and kitchen organisation.
• Keep menus fresh and relevant through an awareness of culinary trends.
• Support sustainable kitchen practices and responsible ingredient use.

Skills

Leadership

Communication

Creativity

Work under pressure

Education

Culinary qualification

Job description

Luxury Wilderness Lodge just outside Clanwilliam is looking for an energetic and creative Head Chef to lead its kitchen team. The lodge follows a “Berg to Plate” approach ; celebrating seasonal ingredients, local produce and regional flavours. The successful candidate will create memorable dining experiences through homemade favourites ; from freshly baked breads and pastries to sausages and gelato.

Duties:

• Lead daily kitchen operations, maintaining exceptional food quality and presentation.
• Develop seasonal menus that balance creativity, quality and budget.
• Incorporate local produce and Cederberg-inspired flavours into the dining experience.
• Lead; mentor and train the kitchen team.
• Manage kitchen budgets, food costs, stock and supplier relationships.
• Accommodate guest preferences, dietary requirements and feedback.
• Maintain high standards of hygiene, food safety and kitchen organisation.
• Keep menus fresh and relevant through an awareness of culinary trends.
• Support sustainable kitchen practices and responsible ingredient use.

Requirements:

• At least 2–3 years’ relevant experience.
• Recognised culinary qualification or equivalent.
• Experience within a high-end lodge or restaurant.
• Boutique or smaller establishment experience advantageous.
• Strong leadership and communication skills.
• Creativity; fresh ideas and a genuine passion for food.
• Ability to work effectively under pressure.
• Flexibility to work evenings, weekends and public holidays.