Head Chef - Franschhoek

HotelJobs; Franschhoek; On-site; ZAR 800,000 - 1,100,000; Full time

Benefits offered by this job

Staff transport

Job summary

HotelJobs is seeking a Head Chef for a high-end dining outlet on a Wine Estate near Franschhoek. You will lead kitchen operations, ensure seasonal, farm-to-fork menus, and maintain hygiene and cost controls while guiding a skilled team.

You will collaborate with the F&B and Hotel managers to plan events, design seasonal experiences, and train staff to uphold exceptional guest service and culinary standards.

Qualifications

• A relevant culinary qualification.
• Proven Head Chef experience in a 5* Hotel or fine dining.
• Excellent knowledge of food and beverage service standards.
• Strong knowledge of kitchen management, food costing and inventory control.
• Proficiency in MS Office and POS software.
• Ability to confidently operate within a fast-paced environment.
• Leadership and team management skills.

Responsibilities

• Oversee kitchen operations and ensure high-quality food preparation and presentation.
• Monitor daily and weekly bookings, events, and culinary requests in collaboration with F&B/Hotel managers.
• Report issues and equipment needs to optimise kitchen operations.
• Maintain seasonal, fresh, and organic menus.
• Design menus for picnics, conferences, and Chef’s experiences.
• Conduct regular team briefings and training; manage staff performance.

Skills

Leadership

Team management

Food costing

Inventory control

F&B service standards

Fast-paced environment

MS Office

POS software

Education

Culinary qualification

Tools

None

Job description

High-end Dining Outlet offering an intimate; seasonal farm-to-fork dining experience based at a Wine Estate close to Franschhoek is looking for a Head Chef. The Head Chef is responsible for overseeing the kitchen operations at the outlet. Ensuring the preparation and presentation of high-quality food while maintaining cost control, hygiene; and compliance with health and safety regulations. The role requires strong leadership; creativity in menu development, and effective management of kitchen staff to deliver exceptional culinary experiences . Staff transport available from Franschhoek; Paarl and Stellenbosch.

Duties:

• Ensure all guests are cared for individually, meeting all individual needs, strictly adhering to dietary requirements, and preparing meals accordingly.
• Check daily and weekly restaurant bookings forecast, including all events/special occasions requests and ensure the proper ordering and planning is done in conjunction with the F&B Manager and Hotel Manager.
• Report any complaints, concerns, or operational requirements to the F&B Manager including faulty or new equipment requests to optimise offering and operations within the kitchen team.
• Ensure menus are seasonal, fresh, and organic as per vision & standards.
• Present seasonal menus timeously according to the tear planner and work closely with the Horticulturist and procurement department for best pricing and produce.
• Design menus for picnics, braais, conferences and Chef’s experience meals in cottages to enhance guest experiences.
• Ensure that the night audit menu prep and training is meticulously done and identify training needs where required.
• Conduct weekly meetings with the F&B Manager for planning and feedback to Group Operations Manager and Hotel Manager.
• Ensuring a seamless guests experience at all times.
• Conduct daily team briefings and ensure all duties are carried out with all staff members duly informed of daily specials, out-of-stock items, and replacements.
• Ensure good daily communication between the kitchen and front of house Lead; train, and develop a skilled and motivated kitchen team.
• Conduct regular performance reviews, provide constructive feedback, and support staff development.
• Ensure that proper probationary reviews are completed by deadline with the support of the F&B Manager to rectify or rectify or
• Monitor and manage kitchen costs, including food, labour, and equipment maintenance, to achieve financial targets.
• Work closely with procurement to ensure optimal stock levels and supplier relationships.
• Assist in budgeting and forecasting for the kitchen operation and capex requirements.
• Maintain a regular check on stock and provide training on stock-taking and ordering procedures.

Requirements:

• A relevant culinary qualification
• Proven experience as Head Chef in a 5* Hotel or fine dining restaurant.
• Excellent knowledge of food and beverage service standards.
• Strong knowledge of kitchen management, food costing and inventory control.
• Proficiency in MS Office and POS software
• Ability to confidently operate within a fast-paced environment
• Leadership and team management skills
• Preference will be given to candidates from Franschhoek and neighbouring areas