Head Chef - Luxury Boutique Hotel - Centurion | Iw

HotelJobs; Centurion; On-site; ZAR 420,000 - 600,000; Full time

Job summary

Kendrick Recruitment is seeking a strong, structured and experienced Head Chef to take ownership of the kitchen operation at a boutique hotel in Centurion. The ideal candidate will lead a small team, deliver consistent high standards, manage costs, ensure compliance with health and safety, and drive menu planning and culinary excellence without unnecessary overspend.

This hands-on leadership role requires calm decision-making, a proactive approach to training, and the ability to implement

Qualifications

• Proven leadership to train and develop kitchen staff.
• Strong planning and organisational skills.
• Commercial focus on cost-effective menus and kitchen planning.
• Calm, organised, decisive leadership to maintain standards.
• Knowledge of kitchen hygiene and food safety practices.
• Level 2 Health & Safety certification and R638 Food Regulations certification.
• Ability to establish structure, systems and discipline in the kitchen.

Responsibilities

• Take ownership of kitchen operations for the boutique hotel.
• Lead and develop the existing kitchen team to deliver high standards.
• Maintain costs while ensuring quality and consistency across menus.
• Implement structure, systems and discipline to optimise daily operations.

Skills

Leadership

Planning

Organisational skills

Cost control

Hygiene & food safety

Team training

Decisive leadership

Education

Level 2 Health & Safety certification

R638 Food Regulations certification

Job description

HEAD CHEF | BOUTIQUE HOTEL | CENTURION, GAUTENG

Kendrick Recruitment is seeking a strong, structured and experienced Head Chef to take ownership of the kitchen operation at a boutique hotel in Centurion.

Location: Centurion, Gauteng

Salary: Based on experience

This is a hands-on leadership role for a chef who can bring structure, consistency and accountability to an existing kitchen team, while maintaining excellent standards without unnecessary costs.

Key Requirements:

• Strong and firm leadership style with the ability to train and develop the current team
• Excellent planning and organisational skills
• Commercially minded with a focus on cost-effective menu and kitchen planning
• Consistent, reliable and professional approach
• Ability to establish structure, systems and discipline within the kitchen
• Level 2 Health & Safety certification
• R638 Food Regulations certification
• Strong understanding of kitchen hygiene, food safety and operational standards

The ideal candidate will be a calm, organised and decisive leader who can take control of the kitchen, develop the team and deliver consistently without breaking the bank.

Only candidates with the required profile will be considered.