SUMMARY:
ABOUT POSITION:
A large luxury hospitality property in the Bela Bela region is seeking an experienced and hands-on Head Chef to support the Executive Chef in overseeing a high-volume kitchen operation.
This role is suited to a mature and operationally strong chef with experience in large hospitality properties and high-occupancy environments. The successful candidate will be responsible for managing large kitchen teams, maintaining exceptional food quality and hygiene standards, and ensuring smooth kitchen operations across multiple dining venues.
The property caters predominantly to international guests and operates at consistently high occupancies, requiring a calm, organised, and innovative leader who thrives under pressure and is passionate about uplifting standards and introducing fresh ideas.
POSITION INFO:
REQUIREMENT:
- Minimum 3–5 years’ experience as a Head Chef within a 4* or 5* lodge or hotel environment
- Previous experience in large hospitality properties essential
- Experience managing high-volume buffet operations and multiple dining venues
- Strong leadership and kitchen management skills
- Ability to manage large kitchen teams (30+ staff)
- Excellent knowledge of kitchen controls, stock management, and hygiene standards
- Strong financial acumen including menu costing, procurement, and budgeting
- Experience with buffet and à la carte service styles
- Good computer literacy (MS Office essential)
- Ability to work under pressure in a high-occupancy environment
- Mature, organised, and solutions-driven personality
- Team player with a passion for improving standards and introducing new ideas
- Valid RSA ID
- Driver’s License and own transport advantageous
- Stable employment track record
- Culinary qualification essential
KEY RESPONSIBILITIES:
- Support the Executive Chef in overseeing all kitchen operations
- Manage daily operations across 3 dining venues and 2 kitchens
- Lead and manage a kitchen brigade of 30+ staff members
- Ensure exceptional food quality, presentation, and service standards
- Plan menus and assist with menu development and costing
- Manage purchasing, supplier relationships, and stock control
- Implement and maintain strict kitchen hygiene and food safety standards
- Oversee food storage procedures and FIFO systems
- Monitor food cost controls, wastage, and kitchen budgets
- Ensure all kitchen equipment and facilities are maintained correctly
- Train, mentor, and develop kitchen staff to required standards
- Promote teamwork and interdepartmental cooperation
- Handle guest feedback and kitchen-related complaints professionally
- Maintain accurate kitchen administration and reporting
PACKAGE:
- R20,600 CTC (Negotiable – DOE)
- Live-in accommodation provided
- Provident Fund (compulsory membership)
- Optional Medical Aid contribution
