Head Chef - Creative Kitchen Leader & Innovator

Helderberg Personnel cc; Somerset West; On-site; ZAR 900,000 - 1,300,000; Full time

Job summary

Helderberg Personnel cc in Somerset West seeks an experienced Head Chef to join their opening team. The ideal candidate will have formal culinary training and a minimum of five years in professional kitchens, including 2–3 years in senior leadership.

You will manage daily kitchen operations, lead and develop the culinary team, uphold food safety standards, and drive cost control and profitability in a high-volume setting. Flexibility for evenings, weekends and public holidays is essential.

Qualifications

• Minimum 5 years professional kitchen experience, including 2-3 years in a senior leadership role.
• Formal culinary qualification advantageous.
• Strong restaurant and kitchen management experience.
• Knowledge of food costing, stock control and kitchen financials.
• Proven ability to lead, train and motivate a kitchen team.
• Excellent organisational, communication and problem-solving skills.
• Flexibility to work evenings, weekends and public holidays.

Responsibilities

• Oversee daily operations of the Main Kitchen and Pastry Kitchen.
• Maintain consistent food quality, presentation, portioning and preparation standards.
• Ensure recipes, plating specifications and preparation methods are followed.
• Manage kitchen workflow, mise en place and service execution.
• Ensure menus are delivered in line with the approved culinary direction.
• Maintain standards during restaurant service and special events.
• Oversee and develop the wider kitchen team.
• Manage staff scheduling, responsibilities and performance.
• Provide ongoing training, mentoring and performance feedback.

Skills

Kitchen leadership

Food costing

Stock control

Menu development

Staff training

Communication

Flexibility

Education

Formal culinary qualification

Job description

Helderberg Personnel cc in Somerset West seeks an experienced Head Chef to join their opening team. The ideal candidate will have formal culinary training and a minimum of five years in professional kitchens, including 2–3 years in senior leadership.

You will manage daily kitchen operations, lead and develop the culinary team, uphold food safety standards, and drive cost control and profitability in a high-volume setting. Flexibility for evenings, weekends and public holidays is essential.