Seasonal Farm-to-Table Head Chef

HotelJobs; Franschhoek; Presencial; ZAR 800.000 - 1.100.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Staff transport

Descripción de la vacante

HotelJobs is seeking a Head Chef for a high-end dining outlet on a Wine Estate near Franschhoek. You will lead kitchen operations, ensure seasonal, farm-to-fork menus, and maintain hygiene and cost controls while guiding a skilled team.

You will collaborate with the F&B and Hotel managers to plan events, design seasonal experiences, and train staff to uphold exceptional guest service and culinary standards.

Formación

• A relevant culinary qualification.
• Proven Head Chef experience in a 5* Hotel or fine dining.
• 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 confidently operate within a fast-paced environment.
• Leadership and team management skills.

Responsabilidades

• Oversee kitchen operations and ensure high-quality food preparation and presentation.
• Monitor daily and weekly bookings, events, and culinary requests in collaboration with F&B/Hotel managers.
• Report issues and equipment needs to optimise kitchen operations.
• Maintain seasonal, fresh, and organic menus.
• Design menus for picnics, conferences, and Chef’s experiences.
• Conduct regular team briefings and training; manage staff performance.

Conocimientos

Leadership

Team management

Food costing

Inventory control

F&B service standards

Fast-paced environment

MS Office

POS software

Educación

Culinary qualification

Herramientas

None

Descripción del empleo

HotelJobs is seeking a Head Chef for a high-end dining outlet on a Wine Estate near Franschhoek. You will lead kitchen operations, ensure seasonal, farm-to-fork menus, and maintain hygiene and cost controls while guiding a skilled team.

You will collaborate with the F&B and Hotel managers to plan events, design seasonal experiences, and train staff to uphold exceptional guest service and culinary standards.