Head Chef- Eastern Cape

HotelJobs; Oos-Kaap; On-site; ZAR 669,600 - 1,116,000; Full time

Job summary

HotelJobs in the Eastern Cape luxury lodge is seeking a Head Chef with a minimum of 5 years in executive kitchen management. You will lead a high-end team, design seasonal menus, manage forecast, budgets, and inventories, and ensure exceptional guest experiences.

The role requires a Diploma in Food Preparation and Culinary Arts, strong guest relations, staff training, and the ability to implement cost controls while maintaining quality and hygiene.

Qualifications

• Minimum 5 years as Head/Executive Chef in luxury establishments.
• Diploma in Food Preparation and Culinary Arts required.
• Excellent guest relations and service orientation.
• Strong planning, budgeting, and kitchen administration skills.
• Experience creating and implementing innovative and traditional menus.
• Stock management system experience.
• Staff training and development能力.
• Proactive, organized and solution-focused.

Responsibilities

• Lead strategic kitchen operations including forecasting, budgeting, and P&L accountability.
• Ensure food production areas meet standards for taste, presentation, quality and portions.
• Maintain high engagement with staff and guests to build positive relationships.
• Train and develop team members; manage on-the-job coaching.
• Maintain kitchen systems integrity and implement seasonal menus.
• Create and execute menus reflecting owners’ vision and seasonal variety.
• Ensure cleanliness, hygiene, stock control, and cost efficiency.
• Take responsibility for department profitability and cross-department support.

Skills

Head/Executive chef experience

Guest relations

Budgeting

Kitchen administration

Menu planning

Staff training

Problem solving

Creativity

Organized

Stock management

Education

Diploma in Food Preparation and Culinary Arts

Tools

Microsoft Outlook

Microsoft Word

Microsoft Excel

Job description

Hospitality and Outdoor- New Vacancy- Head Chef: Luxury Lodge- Eastern Cape

Requirements

• 5 Years previous Head/Executive chef experience in a luxury establishment (Essential)
• Diploma in Food Preparation and Culinary Arts
• Excellent Guest relations skills
• Good knowledge of planning, budgeting, and kitchen administration
• Proven ability to create innovative dishes as well as being able to implement traditional established dishes.
• Guest centric and focused on personalized service.
• Exposure to a Stock Management Systems
• Mature, responsible well-presented individual who can problem solve Individuals must display creativity.
• Excellent in training of staff.
• Organized and detail oriented.
• Computer literate with working knowledge of Microsoft Outlook, Word, and Excel
• Able to work Flexible hours, weekends, and holidays.

Description

• Executes the strategic plan including forecasting, budget management, profit and loss accountability, cost control, and inventories for kitchen and outlets.
• Verifies that all food production areas provide food items prepared and presented according to always set standards, monitoring for taste, visual appeal, quality, and established portions.
• Ensuring constant floor presence during peak operational × interacting with both staff and guests constructively, fostering positive relationships; and taking personal responsibility for every guest and staff situation, seeing it through to its solution.
• Being actively involved in the training and development of each team member by supporting their learning through on-the-job application and coaching, making them available for all appropriate training opportunities, and holding the team member to account for the learning that they have successfully assimilated.
• To maintain the integrity of all kitchen systems
• To create and implement innovative menus for all outlets seasonally as well as menus for all special events which reflect your style, but are in line with the Owners’ vision.
• Minimum 7-day rotating menu is in place to ensure variety.
• Restaurant is always clean and hygienic, and in conjunction with the Restaurant Manager must ensure that it is set up with sufficient operating equipment.
• Ensuring sufficient stock, minimal wastage, and best pricing.
• Must take complete responsibility for the profitability of the department.
• Perform other tasks and assist in other departments whenever reasonable and deemed necessary by Management.

Package on offer

• R Negotiable Gross pm (Depending on Experience)

Starting Date: September 2026