Head Chef – Luxury Boutique Hotel & Spa – Plettenberg Bay | Lb

HotelJobs; Plettenberg Bay; Vor Ort; ZAR 335.000 - 446.000; Vollzeit

Zusammenfassung

Kendrick Recruitment is seeking a talented, hands-on Head Chef to lead the culinary offering at a luxury boutique hotel and spa in Plettenberg Bay. This leadership role balances creativity with structure, maintaining high standards and delivering memorable guest experiences.

You will manage daily kitchen operations, cost controls and supplier relationships, develop seasonal menus, mentor the team and ensure food safety.

Qualifikationen

• Proven track record as Head Chef or senior kitchen leader.
• Experience in luxury or boutique hospitality environments.
• Ability to design and cost high-quality menus.
• Strong leadership, training and staff development skills.
• Financial awareness including food cost control and stock management.
• Commitment to health, safety and hygiene standards.
• Excellent communication and collaboration abilities.

Aufgaben

• Develop seasonal menus inspired by local ingredients with a simple, honest approach.
• Maintain top-quality food, presentation and consistency across meal periods.
• Lead day-to-day kitchen operations, hygiene and quality control.
• Establish kitchen systems, workflows and regulatory compliance.
• Mentor and develop the kitchen team, including recruitment and scheduling.
• Manage food costs, margins, stock control and supplier relationships.
• Ensure accurate menu costing and contribute to pricing decisions.
• Collaborate with management and front-of-house to ensure a seamless guest experience.

Kenntnisse

Head Chef experience

Luxury hospitality

Menu development

Leadership

Cost control

Food safety

Staff management

Supplier relations

Creative cooking

Ausbildung

Formal culinary qualification

Tools

TallOrder

Jobbeschreibung

Head Chef – Luxury Boutique Hotel & Spa – Plettenberg Bay

Salary: R30,000–R40,000 per month, live-out

Kendrick Recruitment is seeking a talented, thoughtful and hands‑on Head Chef to lead the culinary offering at a luxury boutique hotel and spa. This is a leadership role for a chef who can balance creativity with structure, maintain high standards and deliver memorable guest experiences while managing an efficient and commercially sound kitchen.

Key responsibilities

• Develop and deliver seasonal menus inspired by local ingredients and a simple, honest approach to food.
• Maintain excellent food quality, presentation and consistency across all meal periods.
• Lead the day‑to‑day kitchen operation, including preparation, service, hygiene and quality control.
• Establish effective kitchen systems and workflows, and ensure compliance with food safety, hygiene and health regulations.
• Lead, mentor and develop the kitchen team, supporting recruitment, training, performance management and staff scheduling.
• Manage food costs, margins, stock control, procurement and supplier relationships.
• Ensure accurate menu costing and contribute to pricing decisions.
• Identify opportunities to enhance revenue through special menus, events and bespoke guest experiences.
• Work collaboratively with management and front‑of‑house teams to deliver smooth service and a consistent guest experience.
• Build relationships with local suppliers and support sustainable sourcing.
• Work with senior culinary leadership to shape and refine the food offering.

Requirements

• At least three years’ experience as a Head Chef or in a similar senior kitchen leadership role.
• Experience in luxury or boutique hospitality.
• A formal culinary qualification from a recognised institution.
• A proven ability to create and execute high-quality menus and culinary concepts.
• Strong kitchen leadership and team management experience.
• Financial confidence, including food‑cost control and stock management.
• Strong organisational, administrative and problem‑solving skills.
• Excellent communication and interpersonal skills.
• A good understanding of health, safety and hygiene requirements.
• Strong computer literacy; experience with TallOrder or similar systems would be an advantage.

Personal qualities

The ideal candidate will be warm, grounded and professional; dependable, self‑motivated and detail‑oriented; calm and solutions‑focused under pressure; confident without ego; and curious, generous and willing to teach. They should enjoy building strong relationships with guests and colleagues and take a collaborative, hands‑on approach to kitchen leadership.