{"id":2547886,"url":"https://alion.io/job/intellistaff-head-chef-2","title":"Head Chef","company":{"id":1173444,"name":"Intellistaff","domain":"intellistaff.ca","url":"https://alion.io/company/intellistaff","size_band":null,"is_staffing_agency":false,"employer_type":"direct","is_intermediary":false,"listed_via":"jobmail.co.za","ats_vendor":null,"truth_index":{"grade":"C","score":68,"open_postings":22,"ghost_share":0.455,"stale_share":0,"repost_share":0.636,"time_to_fill_p50_days":12,"computed_at":"2026-10-25T05:49:26Z"}},"role":"Hospitality","role_family":"Hospitality","seniority":null,"employment_type":"full_time","work_mode":"on_site","remote_scope":null,"remote_scope_basis":null,"remote_working_hours":null,"hiring_geo_confidence":"structured","locations":["Franschhoek, South Africa"],"countries":["ZA"],"hiring_countries":[],"hiring_countries_total":0,"salary":null,"salary_estimate":{"min_usd":9500,"max_usd":18500,"period":"year","method":"role_country_seniority_unknown","sample_n":31},"experience_years_min":null,"visa_sponsorship":false,"relocation_package":false,"has_equity":false,"technologies":[{"name":"Microsoft Office","optional":false}],"status":"live","first_seen_at":"2026-10-14T17:03:51Z","employer_posted_date":"2026-10-18","last_verified_at":"2026-10-18T11:09:26Z","board_verified":false,"closed_at":null,"days_open":11,"trust":{"level":"ok","repost_count":1,"flags":[],"days_open":10},"description":"Location: FranschhoekAbout\nA luxury hospitality portfolio known for sophisticated escapes and unique guest experiences offers dynamic career opportunities to positive, vibrant, and energetic individuals.\nThe Head Chef is responsible for overseeing the entire kitchen operation, 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.\nMain Responsibilities:\nEnsure all guests are cared for individually, meeting specific needs, adhering to dietary requirements, and preparing meals accordingly.\nEnsure food served meets expected standards, maintaining the reputation of the establishment.\nReport complaints, comments, or operational requirements to the Group Operations Manager and Hotel Manager.\nMaintain effective internal communication with other departments.\nEnsure menus are seasonal, fresh, and organic in line with brand vision and standards.\nReview menus and dishes with the Group Operations Manager, Hotel Manager, and Horticulturist seasonally, adhering to deadlines for releasing new menus.\nDesign menus for picnics, braais, conferences, and Chef’s experience meals in cottages to enhance guest experiences.\nEnsure night audit menu preparation and training are completed thoroughly and identify training needs where required.\nConduct weekly meetings with the Hotel Manager for planning and feedback.\nConduct daily briefings to ensure all staff are informed of specials, out-of-stock items, and alternatives.\nLead, train, and develop a skilled and motivated kitchen team.\nConduct performance reviews, provide constructive feedback, and support staff development.\nEnsure adherence to recipes, portion control, and presentation standards.\nManage staff scheduling and ensure adequate coverage during service hours.\nInterview prospective kitchen staff and liaise with Human Resources.\nEnsure adequate staffing levels, manage duty rosters, and delegate responsibilities, including coverage for leave and absenteeism.\nHandle disciplinary matters and grievances in conjunction with Human Resources.\nMonitor and manage kitchen costs, including food, labour, and equipment maintenance, to achieve financial targets.\nControl waste and portion sizes to maximize efficiency and profitability.\nMaintain regular stock checks and provide training on stock-taking and ordering procedures.\nEnsure all kitchen staff follow hygiene and food safety protocols in line with HACCP and local health regulations.\nExperience and Skills:Proven experience as Head Chef in a 5-star hotel or fine dining restaurant\nExcellent knowledge of food and beverage service standards\nStrong knowledge of kitchen management, food costing, and inventory control\nProficiency in MS Office and POS software\nAbility to operate confidently in a fast-paced environment\nStrong leadership and team management skills\n Inherent Requirements:Relevant culinary qualification\nPreference given to candidates from Franschhoek and neighbouring 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