Head Chef Vacancy Alert | Franschhoek, Wc L Ls

HotelJobs; Franschhoek; On-site; ZAR 600,000 - 900,000; Full time

Job summary

Kendrick Recruitment is seeking a talented Head Chef for a prestigious Franschhoek hospitality venue in the Western Cape. You will lead the kitchen, design innovative seasonal menus, and uphold top quality, presentation, and portion control across all dishes.

Responsibilities include managing daily kitchen operations, food costing and stock control, supplier relationships, staff training, and ensuring health and safety standards in a high-end dining environment.

Responsibilities

• Lead, motivate, and manage the kitchen team to achieve exceptional culinary standards
• Design, develop, and implement innovative seasonal menus
• Ensure consistent quality, presentation, and portion control across all dishes
• Oversee daily kitchen operations and service delivery
• Manage food costing, stock control, and kitchen budgets effectively
• Maintain food safety, hygiene, and health and safety standards at all times
• Source and manage relationships with suppliers and local producers
• Conduct staff training and development to enhance kitchen performance
• Monitor stock levels and place orders as required

Job description

Head Chef | Luxury Hospitality Venue | Franschhoek, Western Cape

Kendrick Recruitment is seeking a talented and passionate Head Chef to lead the culinary team at a prestigious hospitality establishment in the heart of Franschhoek, Western Cape. This is an exciting opportunity for a creative and experienced chef who thrives in a high-end environment and is committed to delivering exceptional dining experiences.

Package & Benefits

• Salary: Depending on experience
• Location: Franschhoek, Western Cape
• Live-Out Position

Key Responsibilities

• Lead, motivate, and manage the kitchen team to achieve exceptional culinary standards
• Design, develop, and implement innovative seasonal menus
• Ensure consistent quality, presentation, and portion control across all dishes
• Oversee daily kitchen operations and service delivery
• Manage food costing, stock control, and kitchen budgets effectively
• Maintain food safety, hygiene, and health and safety standards at all times
• Source and manage relationships with suppliers and local producers
• Conduct staff training and development to enhance kitchen performance
• Monitor stock levels and place orders as required