Head Chef: Lead Kitchen & Menu Innovation

Juanie Nel; Somerset West; Sur place; ZAR 600 000 - 900 000; Plein temps

Résumé du poste

Juanie Nel is seeking an experienced Head Chef to join the opening team in Somerset West. The candidate must have a minimum of 5 years in professional kitchens, including 2–3 years in a senior leadership role, and will oversee day-to-day kitchen operations, food quality, and team performance.

The Head Chef will work closely with the Executive Chef and General Manager to lead the culinary team, maintain food safety standards, drive cost control, and profitability, and deliver exceptional dining

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.
• Passion for quality ingredients, creativity and culinary excellence.
• Flexibility to work evenings, weekends and public holidays.

Responsabilités

• 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.
• Manage and supervise the Main Kitchen and Pastry Sous Chefs.
• Oversee and develop the wider kitchen team.
• Manage staff scheduling, responsibilities and performance.
• Provide ongoing training, mentoring and performance feedback.
• Promote teamwork, accountability and effective communication.
• Collaborate with the Executive Chef on menu development and seasonal offerings.
• Monitor food costs, stock levels, wastage and profitability.
• Oversee purchasing, inventory and stock rotation.
• Promote seasonal sourcing, sustainability and waste reduction.
• Ensure compliance with food safety, hygiene and health regulations.
• Oversee food receiving, storage, labelling and handling procedures.
• Maintain cleaning schedules, temperature records and safety documentation.
• Ensure kitchen equipment and workspaces are properly maintained.
• Implement and monitor operational procedures.
• Monitor food costs, stock variances and kitchen performance.
• Control purchasing and inventory in line with operational requirements.
• Identify and address operational inefficiencies and maintenance requirements.
• Report on costs, wastage and operational performance to the Executive Chef.

Connaissances

Kitchen leadership

Kitchen management

Food safety

Cost control

Staff training

Communication

Problem solving

Formation

Formal culinary qualification

Description du poste

Juanie Nel is seeking an experienced Head Chef to join the opening team in Somerset West. The candidate must have a minimum of 5 years in professional kitchens, including 2–3 years in a senior leadership role, and will oversee day-to-day kitchen operations, food quality, and team performance.

The Head Chef will work closely with the Executive Chef and General Manager to lead the culinary team, maintain food safety standards, drive cost control, and profitability, and deliver exceptional dining