Head Chef

Ensure all guests are cared for individually, meeting all individual needs, strictly adhering to dietary requirements, and preparing meals accordingly.

Check daily and weekly restaurant bookings forecast, including all events/special occasions requests and ensure the proper ordering and planning is done in conjunction with the F&B Manager and Hotel Manager.

Report any complaints, concerns, or operational requirements to the F&B Manager including faulty or new equipment requests to optimise offering and operations within the kitchen team.

Ensure menus are seasonal, fresh, and organic as per vision & standards.

Present seasonal menus timeously according to the tear planner and work closely with the Horticulturist and procurement department for best pricing and produce.

Design menus for picnics, braais, conferences and Chef’s experience meals in cottages to enhance guest experiences.

Ensure that the night audit menu prep and training is meticulously done and identify training needs where required.

Conduct weekly meetings with the F&B Manager for planning and feedback to Group Operations Manager and Hotel Manager. Ensuring a seamless guests experience at all times.

Conduct daily team briefings and ensure all duties are carried out with all staff members duly informed of daily specials, out-of-stock items, and replacements.

Ensure good daily communication between the kitchen and front of house

Lead, train, and develop a skilled and motivated kitchen team.

Conduct regular performance reviews, provide constructive feedback, and support staff development.

Ensure that proper probationary reviews are completed by deadline with the support of the F&B Manager to rectify or escalate any problem areas or misalignment with company goals & culture.

Monitor and manage kitchen costs, including food, labour, and equipment maintenance, to achieve financial targets.

Work closely with procurement to ensure optimal stock levels and supplier relationships.

Assist in budgeting and forecasting for the kitchen operation and capex requirements.

Maintain a regular check on stock and provide training on stock-taking and ordering procedures.

Requirements:

A relevant culinary qualification

Proven experience as Head Chef in a 5* Hotel or fine dining restaurant.

Excellent knowledge of food and beverage service standards.

Strong knowledge of kitchen management, food costing and inventory control.

Proficiency in MS Office and POS software

Ability to confidently operate within a fast-paced environment

Leadership and team management skills

Preference will be given to candidates from Franschhoek and neighbouring areas