Head Chef

Reporting to the relevant manager, the Head Chef will manage, train, and motivate front-of-house and kitchen staff and prepare budgets, monitor revenue and costs, and implement measures at a guest-focused business in Cape Town, Western Cape.

A safety-first, quality-driven approach underpins everything the team does. There is real scope for growth and skills development for the right person. The setup is well-organised, with clear expectations and steady support. We would love to see your CV if this role speaks to you.

• Greet guests warmly upon arrival, escort to tables, present menus, and take food and beverage orders accurately.
• Oversee all daily operations including opening and closing procedures, staff deployment, and ensuring readiness for service.
• Manage, train, and motivate front-of-house and kitchen staff to deliver consistently excellent service exceeding guest expectations.
• Prepare and cook food to the highest standards of taste, presentation, and safety, ensuring all dishes meet quality benchmarks.
• Manage inventory and stock control for food, beverages, and consumables, conducting regular stock takes and placing orders.
• Prepare budgets, monitor revenue and costs, and implement measures to maximise profitability while maintaining quality.
• Ensure full compliance with health and safety regulations, food safety standards, fire safety, and liquor licensing.

• Knowledge of food safety standards, HACCP principles, and health and safety regulations for the hospitality industry.
• For chef positions, formal culinary training and experience in a professional kitchen preparing food for high-volume service.
• Strong leadership and people management skills to motivate a diverse team and maintain morale during busy service periods.
• A well-groomed and professional appearance reflecting the high standards expected in a premium hospitality environment.
• A diploma or degree in hospitality management, culinary arts, or equivalent practical experience in the hospitality industry.
• Flexibility to work shifts including evenings, weekends, and public holidays as the hospitality industry demands.
• A minimum of two to three years of experience in a similar role within a restaurant, hotel, lodge, or events venue.