About the position
Our Client is looking for a Head Chef/Senior Sous Chef to join their tea.
Location: Stellenbosch
About Job
The successful candidate will be responsible for maintaining exceptional food quality and presentation while ensuring the smooth and efficient operation of the kitchen. This is an excellent opportunity for a driven chef who thrives in a high-pressure hospitality environment and takes pride in developing people and delivering outstanding guest experiences.
Key Responsibilities
- Oversee the day-to-day operations of the kitchen.
- Lead, manage, motivate, and develop the culinary team.
- Ensure consistently high standards of food preparation, quality, presentation, and hygiene.
- Plan menus and contribute creative ideas to the culinary offering.
- Ensure all dishes are prepared according to established recipes and standards.
- Manage food costs, stock levels, ordering, and portion control.
- Monitor kitchen wastage and implement effective cost-control measures.
- Ensure compliance with food safety, hygiene, health and safety, and company standards.
- Conduct regular quality checks and maintain consistent kitchen standards.
- Manage kitchen staff schedules, duties, and performance.
- Train and mentor junior chefs and kitchen staff.
- Assist with recruitment and performance management where required.
- Work closely with the General Manager, Food & Beverage Manager, and front-of-house team.
- Ensure smooth service during busy periods, functions, and special events.
- Maintain a clean, organised, and professional kitchen environment.
- Assist with menu planning, costing, and seasonal menu development.
- Ensure adequate preparation and mise en place for all services.
- Handle kitchen-related guest feedback professionally and effectively.
- Deputise for the Executive/Head Chef when required.
Requirements
- Relevant culinary qualification from a recognised institution.
- Minimum 5–7 years' experience in a professional kitchen environment, preferably within a hotel, lodge, luxury property, or high-end restaurant.
- Previous experience in a Senior Sous Chef, Head Chef, or equivalent leadership position.
- Strong knowledge of modern culinary techniques and food trends.
- Excellent knowledge of food safety, hygiene, and HACCP principles.
- Proven experience managing and developing a kitchen team.
- Strong menu planning and food-costing abilities.
- Good stock control and procurement knowledge.
- Excellent organisational and time-management skills.
- Ability to work effectively under pressure in a fast-paced environment.
- Strong leadership and communication skills.
- High level of attention to detail and presentation.
- Flexibility to work shifts, weekends, public holidays, and evenings as required.
- Own transport may be advantageous depending on the location.
The Ideal Candidate
- Passionate about food and hospitality.
- A natural leader who can inspire and develop a team.
- Hands-on and willing to lead from the front.
- Creative, innovative, and quality-focused.
- Commercially aware with strong cost-control skills.
- Calm and professional under pressure.
- Highly organised and disciplined.
- Committed to delivering exceptional guest experiences.
- Professional, reliable, and passionate about maintaining high culinary standards.
Desired Skills:
- Senior Sous Chef
- Head Chef
- Executive Chef
