Head Chef: Luxury Dining & Seasonal Menu Leader

IntelliStaff; Franschhoek; Vor Ort; ZAR 900.000 - 1.200.000; Vollzeit

Zusammenfassung

IntelliStaff seeks an experienced Head Chef for a luxury hospitality portfolio in Franschhoek. You will oversee the kitchen operation, ensure high-quality food presentation, enforce hygiene and safety, and manage costs while delivering outstanding guest experiences.

Lead a skilled kitchen team, develop seasonal menus in line with brand standards, train staff, and collaborate with Hotel and Group Operations Managers to drive culinary excellence.

Qualifikationen

• Proven experience as Head Chef in a 5-star hotel or fine dining restaurant.
• Excellent knowledge of food and beverage service standards.
• Strong knowledge of kitchen management, food costing, and inventory control.
• Proficiency in MS Office and POS software.
• Ability to operate confidently in a fast-paced environment.
• Strong leadership and team management skills.

Aufgaben

• Oversee the entire kitchen operation and ensure high-quality food while maintaining cost controls.
• Ensure menus are seasonal, fresh, and aligned with brand standards.
• Lead, train, and develop a skilled kitchen team with regular performance reviews.
• Manage staff scheduling, rosters, and coverage during service hours.
• Liaise with Human Resources on recruitment and disciplinary matters as needed.
• Monitor hygiene and food safety protocols in line with HACCP and local regulations.

Kenntnisse

Head Chef experience

Leadership & team management

Menu development

Food costing & inventory control

Ausbildung

Culinary qualification

Tools

MS Office

POS software

Jobbeschreibung

IntelliStaff seeks an experienced Head Chef for a luxury hospitality portfolio in Franschhoek. You will oversee the kitchen operation, ensure high-quality food presentation, enforce hygiene and safety, and manage costs while delivering outstanding guest experiences.

Lead a skilled kitchen team, develop seasonal menus in line with brand standards, train staff, and collaborate with Hotel and Group Operations Managers to drive culinary excellence.