Head Chef

Franschhoek

Western Cape
South Africa

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:

tanya@tanyaserra.co.za

Key Responsibilities:

  1. Menu Development & Culinary Excellence
    • 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.
  1. High-Volume Kitchen Operations & Efficiency
    • 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.
  1. Team Leadership & Staff Management
    • 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.
  1. Financial & Cost Control
    • 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.
  1. Collaboration & Guest Experience
    • Work closely with front-of-house teams to ensure smooth service coordination.
    • Develop menu pairings.
    • Oversee special events, brewery tastings, and seasonal promotions.
  1. Compliance & Safety
    • 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:

    • 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:

    • 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:

    • 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).