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Job Summary
Location: Stellenbosch About · A luxury hospitality portfolio known for sophisticated escapes and unique guest experiences offers dynamic career opportunities to positive, vibrant, and energetic individuals. · The 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. Main Responsibilities · Ensure all guests are cared for individually, meeting specific dietary needs and requirements, and preparing meals accordingly · Ensure food served meets expected quality and presentation standards, maintaining the reputation of the establishment · Report complaints, feedback, and operational requirements to the Group Operations Manager and Hotel Manager · Maintain effective communication with other departments to ensure smooth service delivery · Ensure menus are seasonal, fresh, and aligned with a natural, organic brand vision · Review and update menus seasonally in collaboration with senior management and relevant stakeholders, adhering to deadlines for new menu releases · Design menus for picnics, braais, conferences, and special dining experiences to enhance guest satisfaction · Oversee night audit menu preparation and ensure staff training is completed effectively · Conduct weekly planning and feedback meetings with the Hotel Manager · Conduct daily kitchen briefings to communicate specials, stock availability, and menu changes · Lead, train, and develop a skilled and motivated kitchen team · Conduct performance reviews and provide constructive feedback to support staff development · Ensure adherence to recipes, portion control, and presentation standards · Manage staff scheduling and ensure adequate kitchen coverage during service periods · Interview and assist in the selection of kitchen staff in collaboration with Human Resources · Manage duty rosters and allocate responsibilities, including leave and absenteeism coverage · Handle disciplinary matters and grievances in coordination with Human Resources · Monitor and control kitchen costs, including food, labour, and equipment maintenance, to achieve financial targets · Control waste and portioning to maximise efficiency and profitability · Maintain regular stock control procedures and train staff in ordering and inventory management · Ensure strict adherence to hygiene, food safety, and HACCP standards in line with local regulations Experience and Skills · Proven experience as Head Chef in a 5-star hotel or fine dining restaurant · Strong knowledge of food and beverage service standards · Excellent kitchen management, food costing, and inventory control skills · Proficiency in MS Office and POS systems · Ability to work confidently in a fast-paced, high-pressure environment · Strong leadership, communication, and team management abilities
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