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Job Summary
An exciting new restaurant opening soon at the V&A Waterfront is seeking a talented Savoury Head Chef to lead its savoury kitchen operations. This is an opportunity to be part of a brand-new culinary venture, creating menus, building a skilled team, and setting new standards for Cape Town’s vibrant dining scene. The Savoury Head Chef oversees all savoury menu operations, adhering to brand standards while developing new, creative concepts. Reporting to the Chef Operations Manager, Executive Pastry Chef, and Sous Chef from the main production team, this role combines advanced culinary skill, leadership, and strong financial awareness to ensure consistency, quality, and profitability. Key Responsibilities - Menu development: Design and innovate the savoury menu, incorporating seasonal ingredients and culinary trends. Create and standardise recipes for consistent quality and portion control while maintaining the restaurant’s standards and vision. - Kitchen management: Oversee the entire savoury kitchen operation, including preparation, cooking, and plating. - Staff supervision: Train and manage kitchen staff. Delegate tasks, monitor performance, and foster a positive, motivated, and respectful work environment. - Quality control: Inspect and approve all dishes before they are served to ensure they meet the highest standards of taste and presentation. - Financial management: Monitor and control food costs, waste, and inventory. Manage supplier relationships to negotiate pricing and ensure the use of high-quality ingredients. - Compliance: Ensure the kitchen and all staff comply with local health, sanitation, and safety regulations. Maintain a clean, hygienic, and safe working environment. - Equipment maintenance: Oversee the inspection and maintenance of kitchen equipment, arranging for repairs when necessary. Skills & Competencies Proven leadership and communication skills with the ability to train and inspire a team. Highly creative and skilled in modern and classic culinary techniques. Strong attention to detail in flavour, presentation, and hygiene. Excellent financial management and cost-control knowledge. Adaptability under pressure and ability to maintain high standards during peak service. In-depth knowledge of food safety and HACCP requirements. Excellent time management and organisational skills with a collaborative approach across departments. Requirements As a Head Chef or Senior Sous Chef in a premium or fine-dining environment. Recognised Culinary Qualification or Professional Chef Diploma. Proven experience managing kitchen operations, menu development, and team performance. Strong understanding of budgeting, food costing, and supplier management. Passion for creativity, teamwork, and delivering exceptional guest experiences. Availability to work flexible hours, including weekends and public holidays. The Ideal Candidate You are a creative, disciplined, and hands-on culinary leader who can turn inspiration into excellence. With an eye for detail and a passion for flavour, you’ll lead your team to craft a savoury experience that defines one of Cape Town’s most exciting new restaurant openings.
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