Head Chef - Langebaan. Western Cape

HotelJobs; Langebaan; On-site; ZAR 600,000 - 900,000; Full time

Job summary

Hospitality Hire in Langebaan on the West Coast is seeking an experienced Head Chef to lead a busy kitchen, ensuring top food quality, presentation, hygiene and guest service. You will manage a team, drive menus and maintain controls during high-volume service.

Accommodation is not provided; candidates should reside locally or be willing to relocate and secure their own housing. Fluent English is required; Afrikaans is an advantage.

Qualifications

• Formal culinary qualification or recognised professional chef training with relevant certificates.
• Proven experience as Head Chef or in a similar senior kitchen leadership position.
• Experience managing the day-to-day operation of a busy kitchen.
• Conference and banqueting experience.
• Experience managing the pass and maintaining quality during high-volume service.
• Menu planning, recipe development and food costing.
• Experience with stock control, purchasing and ordering.
• Sound knowledge of food hygiene, health and safety requirements and kitchen compliance.
• Experience training and developing kitchen staff.
• Fluent in English; Afrikaans would be an advantage.

Responsibilities

• Take full responsibility for the efficient day-to-day operation of the kitchen.
• Lead; manage, motivate and develop the kitchen team.
• Maintain consistently high standards of food preparation, quality, presentation and service.
• Manage and coordinate the pass during busy services.
• Plan and develop menus that meet operational and guest requirements.
• Develop and maintain standardised recipes and accurate food costings.
• Monitor food costs, wastage, portion control and kitchen profitability.
• Manage stock levels, purchasing, supplier orders and stock control procedures.
• Coordinate food preparation and service for conferences, banqueting and daily operations.
• Ensure all kitchen hygiene, food safety and compliance standards are maintained.
• Implement effective kitchen procedures and operational controls.
• Train and develop kitchen employees to improve skills, performance and consistency.
• Plan staffing and kitchen operations according to business requirements.
• Work closely with management and other operational departments.
• Engage professionally with guests when required and respond effectively to feedback.
• Identify operational challenges and implement practical solutions.
• Remain actively involved in service and provide hands‑on support to the team when required.

Skills

Kitchen leadership

Menu planning

Food costings

Stock control

Purchasing

Staff training

Guest interaction

Excel

Education

Formal culinary qualification or recognised professional chef training

Tools

Materials Control

Clubmaster

Micros

Microsoft Excel

Job description

Hospitality Hire is recruiting an experienced, energetic and passionate Head Chef for a busy hospitality operation based in Langebaan on the West Coast. We are looking for a strong, hands-on culinary leader with proven experience managing a kitchen, leading a team and maintaining consistently high standards across food quality, presentation, hygiene and service delivery. The Head Chef will be the face of the kitchen and must be confident interacting with guests, management and staff. This role requires someone who can lead from the front, remain calm during busy services, solve problems quickly and think outside the box.

Accommodation is not provided. Candidates should preferably reside in Langebaan or the surrounding area or be willing to relocate and secure their own accommodation.

Minimum Requirements

• Formal culinary qualification or recognised professional chef training with relevant certificates
• Proven experience as a Head Chef, Executive Chef, Kitchen Manager or in a similar senior kitchen leadership position
• Strong experience independently managing the day-to-day operation of a busy kitchen
• Previous conference and banqueting experience
• Strong experience managing a busy pass and maintaining quality and consistency during high-volume service
• Proven experience with menu planning, recipe development and food costings
• Experience using systems such as Materials Control, Clubmaster, Micros or similar
• Good computer skills, including Microsoft Excel
• Strong knowledge of stock control, purchasing and ordering
• Sound knowledge of food hygiene, health and safety requirements and kitchen compliance
• Experience training, mentoring and developing kitchen staff
• Fluent in English
• Afrikaans would be an advantage
• Valid driver's licence and own reliable vehicle
• Previous experience within a golf estate, golf club or similar environment would be advantageous
• Must be well groomed, professional and presentable

Key Responsibilities

• Take full responsibility for the efficient day-to-day operation of the kitchen
• Lead; manage, motivate and develop the kitchen team
• Maintain consistently high standards of food preparation, quality, presentation and service
• Manage and coordinate the pass during busy services
• Plan and develop menus that meet operational and guest requirements
• Develop and maintain standardised recipes and accurate food costings
• Monitor food costs, wastage, portion control and kitchen profitability
• Manage stock levels, purchasing, supplier orders and stock control procedures
• Coordinate food preparation and service for conferences, banqueting, functions and daily operations
• Ensure all kitchen hygiene, food safety and compliance standards are maintained
• Implement effective kitchen procedures and operational controls
• Train and develop kitchen employees to improve skills, performance and consistency
• Plan staffing and kitchen operations according to business requirements
• Work closely with management and other operational departments
• Engage professionally with guests when required and respond effectively to feedback
• Identify operational challenges and implement practical solutions
• Remain actively involved in service and provide hands‑on support to the team when required

What We're Looking For

We are looking for more than a technically strong chef. The successful candidate must be a leader; organiser and problem solver who takes ownership of the kitchen and understands the importance of both the culinary and commercial aspects of the operation. You should be passionate about food, confident managing people and comfortable working in a busy environment where planning, communication and attention to detail are essential. A calm, professional approach during high-pressure services, combined with the ability to motivate and develop a team, will be important.