Head Chef - Luxury Boutique Hotel - Winelands

HotelJobs; Franschhoek; On-site; ZAR 1,200,000 - 1,500,000; Full time

Job summary

HotelJobs seeks a seasoned Head Chef for a prestigious luxury boutique hospitality portfolio in Franschhoek. The role focuses on delivering bespoke, farm-to-table experiences to discerning residents and guests, balancing creative menus with strict cost controls.

You will lead a skilled kitchen team, develop menus across formal dining and special events, and collaborate with estate staff to source organic produce while maintaining rigorous forecasting and staff development.

Qualifications

• A relevant, recognized tertiary culinary qualification is essential.
• Solid experience as a Head Chef within a 5-star hotel, luxury estate, or celebrated fine-dining restaurant environment.
• Exceptional knowledge of international F&B luxury service standards, food costing models, and kitchen inventory systems.
• High proficiency in MS Office and modern POS software platforms.
• Strong leadership presence, creative flair, and the ability to operate confidently in a high-stakes luxury ecosystem.

Responsibilities

• Bespoke Culinary Excellence & Menu Development: design and execute world-class menus with seasonal offerings.
• Forecasting & planning with F&B and Hotel Managers to ensure seamless operations.
• Night audit operations oversight and staff training protocols.
• Oversee kitchen infrastructure and CAPEX requests, reporting operational needs.

Skills

Menu development

Leadership

Cost control

Forecasting

Communication

Education

Culinary qualification

Tools

MS Office

POS systems

Job description

A seasoned and highly skilled Head Chef with Fine Dining Head or Exec Chef Experience is required for a highly sophisticated Restaurant within a world-class luxury boutique hospitality portfolio. The successful Head Chef will be responsible for delivering flawless, highly individualized culinary experiences for discerning resident guests and day-visitors. This role requires an exceptional balance of creative culinary vision—specializing in seasonal, fresh, and organic farm-to-table menus—and strict commercial discipline, including meticulous cost control, administrative forecasting, and staff development.

Main Responsibilities

1. Bespoke Culinary Excellence & Menu Development
   • Hyper-Personalised Dining: Ensure all guests are cared for individually, strictly accommodating specific dietary requirements and customizing meals to personal preferences.
   • Diverse Menu Formats: Design and execute world-class menus spanning formal seasonal à la carte, traditional afternoon teas, upscale picnics; authentic braais, conferences, and exclusive Chef’s experiences inside private guest cottages.
   • Garden Integration: Work closely with the estate Horticulturist and procurement department to source fresh, organic produce in alignment with the property's vision, adhering strictly to a structured timeline and Year Planner.
2. Daily Operations & Cross-Departmental Communication
   • Forecasting & Planning: Check daily and weekly restaurant booking forecasts, including special occasions and events, to ensure seamless ordering and logistical planning alongside the F&B and Hotel Managers.
   • Service Alignment: Host daily team briefings to update staff on specials, out-of-stock items, and alternative selections, ensuring open, fluid daily communication between the kitchen and front-of-house teams.
   • Night Audit Operations: Oversee and meticulously manage night audit menu preparation and associated training protocols.
   • Infrastructure Care: Monitor kitchen infrastructure, reporting operational requirements or faulty equipment timeously to the F&B Manager, and assisting with Capital Expenditure (CAPEX) requests.
3. Financial Control & Administration
   • Budgetary Targets: Monitor and manage all kitchen costs—including food, labour, and equipment maintenance—to consistently achieve financial targets.
   • Stock & Systems Management: Use POS software and MS Office tools to conduct regular stock checks, manage optimal inventory levels, build supplier relationships, and train staff on ordering procedures.
4. Leadership, HR & Culture
   • Team Development: Lead, train, and motivate a skilled kitchen team, actively identifying skills gaps and implementing continuous training.
   • Performance Frameworks: Conduct regular performance reviews and provide constructive feedback. Meticulously complete staff probationary reviews to deadline to address any misalignment with company goals and culture.

Experience; Skills & Inherent Requirements

• Qualifications: A relevant, recognized tertiary culinary qualification is essential.
• Proven Track Record: Solid experience as a Head Chef within a 5-star hotel, luxury estate, or celebrated fine-dining restaurant environment.
• Technical Mastery: Exceptional knowledge of international food and beverage luxury service standards, food costing models, and kitchen inventory systems.
• Software Literacy: High proficiency in MS Office and modern POS software platforms.
• Attributes: Strong leadership presence, creative flair, and the ability to operate confidently and calmly within a high-stakes, fast-paced luxury ecosystem.