Head Chef

The Head Chef will oversee all daily operations, prepare budgets, monitor revenue and costs, and implement measures and prepare and cook food to the highest standards.

The role is based on-site in Mossel Bay, Western Cape. The culture is down-to-earth, with a real focus on getting things right. The workplace values doing things properly over cutting corners. Qualified candidates are encouraged to get their applications in early.

• Greet guests warmly upon arrival, escort to tables, present menus, and take food and beverage orders accurately.
• 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.
• Maintain cleanliness, hygiene, and presentation of all areas including dining areas, kitchens, restrooms, and external spaces.

• A diploma or degree in hospitality management, culinary arts, or equivalent practical experience in the hospitality industry.
• For bartender roles, comprehensive knowledge of cocktails, wines, spirits, and the responsible service of alcohol.
• Flexibility to work shifts including evenings, weekends, and public holidays as the hospitality industry demands.
• Excellent customer service orientation with ability to handle difficult situations and complaints with diplomacy and professionalism.
• 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.