Head Chef (PN)

The President Hotel; Cape Town; On-site; ZAR 200,000 - 300,000; Full time

Job summary

A luxury hotel in Cape Town seeks a dynamic Head Chef to lead its culinary operations. This role entails strategic leadership, menu design, and ensuring quality across all outlets. The ideal candidate will have 8–10 years of culinary experience, including 3–5 in an executive role, and a strong passion for gastronomy. Responsibilities also include staff development and overseeing sustainability initiatives. Competitive salary and benefits offered.

Qualifications

• Minimum 8–10 years of progressive culinary experience.
• At least 3–5 years in an Executive Chef role within a luxury hotel.

Responsibilities

• Develop and execute the hotel’s culinary vision and strategy.
• Lead and mentor the kitchen brigade across all dining outlets.
• Design innovative menus blending local and international trends.
• Ensure quality and standards across all food outlets.
• Oversee cost control and budgeting for profitability.
• Maintain compliance with health and safety regulations.
• Champion sustainability initiatives within the kitchen.

Skills

Culinary degree or equivalent

8–10 years of culinary experience

Strong leadership qualities

Financial management skills

Creative and innovative

Education

Culinary degree or equivalent

Job description

Overview

Job title: Head Chef (PN)

Location: Western Cape, Cape Town

We’re seeking a Head Chef reporting to the Executive Chef to lead our culinary brigade and drive innovation across all our dining outlets. This is an exceptional opportunity for a dynamic leader who embodies creativity, operational excellence, and a passion for gastronomy at the highest level.

Key Responsibilities

• Strategic Leadership: Develop and execute the hotel’s culinary vision and strategy, ensuring alignment with our brand and guest expectations.
• Team Management: Lead, motivate, and mentor the kitchen brigade across restaurants, banqueting, in-room dining, and special events.
• Menu Design & Innovation: Design seasonal, creative menus that blend local and international culinary trends while elevating guest experiences.
• Quality Assurance: Uphold uncompromising standards of taste, presentation, and consistency across all food outlets.
• Operational Oversight: Ensure smooth daily operations, collaborating with Food & Beverage, Events, and Procurement departments.
• Cost Control & Budgeting: Monitor food costs, portion control, and supplier performance to ensure profitability without compromising quality.
• Staff Development: Recruit, train, and inspire kitchen talent, fostering a culture of growth, accountability, and excellence.
• Health, Safety & Compliance: Maintain strict adherence to HACCP, hygiene regulations, and safety standards.
• Event Coordination: Oversee culinary aspects of VIP events, banquets, and functions, ensuring flawless execution.
• Sustainability Initiatives: Champion sustainable practices including waste reduction, responsible sourcing, and eco-friendly kitchen management.
• Guest Interaction: Engage with guests when appropriate, gathering feedback to refine and enhance culinary experiences.

Requirements

• Culinary degree or equivalent professional training
• Minimum 8–10 years of progressive culinary experience
• At least 3–5 years in an Executive Chef or Executive Sous Chef role within a luxury hotel

Preferred Skills

• Visionary leadership with expertise in global cuisines and luxury dining
• Strong organizational, financial, and procurement management skills
• Proficiency in kitchen systems and supplier management platforms
• Creative, innovative, and detail-driven approach
• Exceptional interpersonal and team-building abilities
• Proven success in high-pressure and large-scale service environments

Closing date: 13 Sep 2025