Head Chef – 4-Star Hotel – Cape Town - Western Cape
South Africa Western Cape Cape Town
ZAR 30000 - 30001 Monthly
Head Chef – 4-Star Hotel – Cape Town - Western Cape
Apply NowSummary
Our client, a well-established 4-star hotel in Cape Town, is seeking an experienced and passionate Head Chef to lead their kitchen team. This is an excellent opportunity for a hands-on culinary professional who can maintain high food quality and hygiene standards while managing a busy hotel kitchen serving both business and leisure guests.
Description
The successful Head Chef will take responsibility for the day-to-day operation of the hotel's kitchen, ensuring consistently high standards across food preparation, presentation, quality and service. The role will include menu planning, food preparation, kitchen supervision, stock control, ordering, portion control and maintaining food cost targets.
You will lead, motivate and develop the kitchen team while ensuring that all dishes are prepared according to established recipes and quality standards. Strong attention to food safety, hygiene and kitchen cleanliness is essential, as is the ability to manage service efficiently during busy periods.
The hotel operates a contemporary restaurant and caters to both leisure and corporate guests, including conference and event requirements. The ideal candidate will therefore be comfortable working across different service requirements and maintaining consistency in a fast-paced hospitality environment.
This is a hands-on leadership position suited to a chef who enjoys being actively involved in the kitchen while also managing people, costs and operational standards.
Salary: R30,000 per month
Minimum Requirements
- Relevant Professional Cookery or Culinary qualification
- Minimum 3–5 years' experience in a Head Chef or senior Sous Chef role
- Previous hotel or hospitality kitchen experience essential
- Strong knowledge of modern food preparation and presentation
- Excellent food cost and stock control knowledge
- Experience with menu planning and recipe costing
- Strong leadership and staff management skills
- Excellent knowledge of food safety and hygiene standards
- Able to work effectively under pressure
- Strong organisational and time-management skills
- Professional communication skills
- Passion for food quality and guest satisfaction
- Flexible to work shifts, weekends and public holidays