Job Summary
Head Chef - 5-Star Boutique Hotel & Restaurant - Plettenberg Bay, Western Cape (Position available from September 2026)
Kendrick Recruitment is currently seeking a talented and creative Head Chef for a well-established 5-star boutique hotel in Plettenberg Bay, forming part of a respected South African boutique hospitality group. The property’s restaurant is a key feature of the guest experience, offering a refined, seasonally driven dining concept with a strong focus on fresh, locally sourced ingredients.
Please note: This position commences in September 2026. Applications are open for early shortlisting.
The Head Chef will take full responsibility for leading the kitchen operation, driving culinary excellence, and delivering a consistently high-end dining experience. The role requires a balance of strong leadership, financial management, and creative menu development, with a focus on seasonal, locally inspired cuisine.
Key Responsibilities:
• Oversee all kitchen operations across the hotel’s dining outlets
• Lead, train, and develop the kitchen brigade to maintain high performance standards
• Ensure consistency, quality, and presentation across all dishes served
• Manage day-to-day kitchen efficiency and workflow
• Design and implement seasonal menus aligned with the property’s culinary vision
• Develop innovative, locally inspired dishes using fresh, seasonal produce
• Continuously refine menus based on guest feedback and industry trends
• Contribute to special dining experiences, private events, and VIP functions
• Manage food costs, stock control, and kitchen budgeting
• Oversee procurement and supplier relationships
• Ensure optimal cost efficiency without compromising quality
• Maintain accurate kitchen records and controls
• Ensure full compliance with HACCP and food safety standards
• Maintain the highest levels of hygiene and kitchen organisation
• Uphold all operational and brand standards consistently
• Work closely with management to enhance the overall guest dining experience
• Coordinate special events, private dining, and bespoke culinary experiences
• Maintain strong communication with front-of-house and management teams
• Formal culinary qualification from a recognised institution
• Minimum 5 years’ experience as a Head Chef or Senior Sous Chef in a luxury or fine dining environment
• Proven experience in seasonal menu development and modern culinary techniques
• Strong background in food costing, stock control, and kitchen financial management
• Experience leading and developing a professional kitchen brigade
• Full knowledge of HACCP and food safety standards
• Stable work history with contactable references and a strong food portfolio
• Passion for fresh, seasonal, and locally sourced ingredients
• Strong leadership and team management abilities
• Creative flair combined with technical culinary excellence
• Ability to perform under pressure in a high-end environment
• Strong organisational and time-management skills
• Excellent communication and interpersonal skills
• Professional, disciplined, and detail-oriented approach
• Market-related salary
• Live-out position
This is an excellent opportunity for a passionate and experienced Head Chef looking to take ownership of a refined culinary offering within a leading boutique hospitality environment.
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