Head Chef
Job Purpose:
The Head Chef will oversee the culinary operations of both the boutique Hotel and the casual eatery managing high-volume service while maintaining exceptional food quality. This role requires a dynamic leader who can balance quality dining with casual, high-output brewery-style cuisine, ensuring a seamless kitchen operation across both venues. This would also include Events so the flair for finer offerings is essential
To apply, please send a CV by email to:
Key Responsibilities:
- Menu Development & Culinary Excellence
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- Develop and execute menus for both the hotel, events and the brewery’s casual dining offering.
- Balance high-volume service with creativity and quality control.
- Ensure consistency in food presentation, portioning, and flavour profiles.
- Incorporate seasonal and locally sourced ingredients to enhance the dining experience.
- High-Volume Kitchen Operations & Efficiency
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- Manage fast-paced, high-volume kitchen operations across multiple service points.
- Optimize kitchen workflow to meet demand during peak hours.
- Maintain strict kitchen hygiene, food safety, and HACCP compliance.
- Ensure all equipment is maintained and functioning efficiently.
- Team Leadership & Staff Management
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- Lead and motivate a diverse kitchen team across both venues.
- Recruit, train, and develop staff to maintain high performance standards.
- Create structured schedules to align with business demands and minimize labour costs.
- Foster a culture of teamwork, efficiency, and continuous improvement.
- Financial & Cost Control
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- Manage kitchen budgets, food costs, and stock control across the hotel and brewery.
- Implement cost-effective measures while maintaining food quality.
- Work with procurement teams to negotiate with suppliers and control wastage.
- Regularly analyze food sales and adjust menus based on profitability.
- Collaboration & Guest Experience
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- Work closely with front-of-house teams to ensure smooth service coordination.
- Develop menu pairings.
- Oversee special events, brewery tastings, and seasonal promotions.
- Compliance & Safety
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- Ensure full compliance with health, safety, and hygiene regulations.
- Conduct regular food safety training for all kitchen staff.
- Maintain a clean and organized kitchen environment.
Key Skills & Competencies:
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- Proven ability to manage high-volume service without compromising quality.
- Strong leadership and team management skills.
- Expertise in both finer dining and casual/brewery-style food offerings.
- Financial acumen with experience in cost control and budgeting.
- Excellent problem-solving skills and ability to perform under pressure.
- Passion for food innovation, sustainability, and local sourcing.
Qualifications & Experience:
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- Formal culinary qualification (e.g., Diploma in Professional Cookery, Cordon Bleu, or equivalent).
- Minimum 5+ years of experience as a Head Chef in a high-volume restaurant, brewery, or hotel.
- Experience managing multiple kitchen concepts (fine dining + casual dining).
- Strong knowledge of food safety standards (HACCP certification preferred).
- Previous experience in beer and food pairings is an advantage.
Working Conditions:
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- On-site role based in Franschhoek, requiring flexible hours, including weekends and holidays.
- Hands-on position in both the hotel’s kitchen and the brewery’s kitchen.
- Ability to manage pressure during peak service times (especially weekends & events).