Head Chef

Area / Location : Franschhoek, Cape Town

Head Chef

The position is responsible for overseeing the entire kitchen operations, ensuring the preparation and presentation of high-quality food while maintaining cost control, hygiene, and compliance with health and safety regulations. The role requires strong leadership, creativity in menu development, and effective management of kitchen staff to deliver exceptional culinary experiences.

Main Responsibilities :

• Ensure all guests are cared for individually, meeting all individual needs, strictly adhering to dietary requirements, and preparing meals accordingly
• Ensure the food served meets the expected standards, maintaining the reputation of the establishment
• Report any complaints, comments, or operational requirements to the Group Operations Manager and Hotel Manager
• Maintain all internal communication with other departments
• Ensure menus are seasonal, fresh, and organic according to vision and standards
• Review menus and dishes with the Group Operations Manager, Hotel Manager & Horticulturist seasonally and adhere to deadlines for releasing new seasonal menus
• Design menus for picnics, braais, conferences, and Chefs experience meals in cottages to enhance guest experiences
• Ensure night audit menu prep and training is meticulously done and identify training needs where required
• Conduct weekly meetings with the Hotel Manager for planning and feedback
• Conduct daily meetings and ensure all duties are carried out with all staff members duly informed of daily specials, out-of-stock items, and replacements
• Lead, train, and develop a skilled and motivated kitchen team
• Conduct regular performance reviews, provide constructive feedback, and support staff development
• Ensure adherence to recipes, portion controls, and presentation standards
• Manage staff scheduling and ensure adequate coverage during service hours
• Interview all prospective kitchen service staff and liaise with Human Resources
• Ensure the department is adequately staffed, being responsible for duty rosters and delegating staff duties, including coverage for holidays, sickness, and absenteeism
• Handle disciplinary issues and grievances in conjunction with Human Resources
• Monitor and manage kitchen costs, including food, labour, and equipment maintenance, to achieve financial targets
• Control waste and portion sizes to maximize efficiency and profitability
• Maintain a regular check on stock and provide training on stock-taking and ordering procedures
• Ensure all kitchen staff follow hygiene and food safety protocols as per HACCP and local health regulations

Experience and Skills :

Inherent Requirements :