Head Chef - Luxury Estate Fine Dining & Seasonal Menus

Kendrick Recruitment; Franschhoek; On-site; ZAR 558,000 - 670,000; Full time

Benefits offered by this job

Live-out position

Job summary

Kendrick Recruitment seeks an accomplished Head Chef to lead the culinary team at a prestigious luxury wine estate in Franschhoek. The role demands excellence in fine dining, meticulous attention to detail, and a drive to deliver world-class cuisine in a refined setting.

Responsibilities include overseeing kitchen operations, designing seasonal menus with local, sustainable ingredients, and mentoring staff to uphold high standards.

Qualifications

• Proven experience as Head Chef in fine dining or luxury hospitality.
• Formal culinary qualification or equivalent training.
• Strong leadership, communication, and organisational skills.
• Knowledge of modern cooking techniques and menu development.
• Ability to perform under pressure and maintain high standards.

Responsibilities

• Oversee and manage all kitchen operations, ensuring the highest standards of food quality and presentation.
• Design and execute seasonal menus showcasing local and sustainable ingredients.
• Lead, train, and motivate the kitchen team to maintain excellence and consistency.
• Manage stock control, costings, and supplier relationships.
• Ensure strict adherence to hygiene, safety, and health regulations.
• Collaborate with management on menu concepts, special events, and guest experiences.
• Maintain operational efficiency while fostering creativity and innovation in the kitchen.

Skills

Head Chef experience

Leadership

Menu development

Modern cooking techniques

Food safety

Communication

Under pressure

Education

Culinary qualification

Job description

Kendrick Recruitment seeks an accomplished Head Chef to lead the culinary team at a prestigious luxury wine estate in Franschhoek. The role demands excellence in fine dining, meticulous attention to detail, and a drive to deliver world-class cuisine in a refined setting.

Responsibilities include overseeing kitchen operations, designing seasonal menus with local, sustainable ingredients, and mentoring staff to uphold high standards.