Head Chef – Luxury Cape Winelands Hotel We have a unique opportunity for a seasoned and dynamic Head Chef to spearhead the daily kitchen operations of an upmarket Hotel, situated on an iconic Wine Estate in the Stellenbosch region. Key Responsibilities Maximize performance and profitability of the Hotel Kitchen food experience by maintaining the highest standards, reducing wastage, and reducing misuse of products. Ensure all food production and service are managed effectively to maximize sales and profitability. Accountable for ensuring availability of menu items and kitchen services by maintaining inventories and training. Ensure that budgeted food cost targets are achieved and that operational costs are kept to a minimum. Manage stock securely and under the correct conditions to minimise wastage and loss. Assist with preparation and monitoring of the annual operating, CAPEX and O&E budgets, costs, control systems and procedures. Implement sufficient control measures, including systems, processes and checks to mitigate any financial risks. Ensure high levels of guest satisfaction through excellent service, compliance with quality and operational standards, and planning as appropriate. Exceed guest expectations by facilitating, leading, and mentoring a team that is driven for excellence and consistency in their delivery. Propose innovative ideas to increase guest experience. Forecast staffing needs to provide cost‑effective, but sufficient staffing in the kitchen. Set a positive example for and maintain a good working relationship with fellow team members. Give directions and on‑job training to all kitchen staff regarding service procedures and hygiene standards. Conduct performance appraisals and build productivity within the team. Manage and oversee areas with stringent hygiene requirements. Ensure cleaning schedules and checklists are adhered to by team members in their assigned areas before opening and again before closing their shift. Prioritise service deliveries based on operational demands and requests. Oversee inventory and stock takes to be done time‑sensitively and efficiently. Check food standards with production and expiration dates, overages, and shortages of product. Ensure the kitchen is in line with all operational standards set. Respond to special requests and dietary requirements and communicate them before giving confirmation to the guests. Meet regularly with the team to discuss objectives, observations, and progress. Evaluate guest feedback and implement changes where needed. Conduct maintenance checks with the respective chefs and maintenance team to ensure the kitchen is in excellent working condition. Identify training needs and create action plans accordingly. Manage disciplinary processes within the department and ensure they are dealt with as per company policy. Maintain positive working relationships with team members and other operational support areas. Knowledge, Skills & Qualities 8–10 years in kitchen operations with proven experience in a managerial role. Degree or diploma in Culinary Arts desirable. Creative and innovative thinker, willing and able to inspire teams to exceed guest expectations. Strong interpersonal and communication skills with a hands‑on management approach. Ability to work under pressure in a fast‑paced environment, with flexibility to adapt to shifting dynamics. Superlative product knowledge with excellent time‑management skills. Good financial acumen with proven skill in translating the numbers to appropriate action. Strong admin focus with superior organisational skills. Environmentally responsible and willing to learn more. Vibrant and responsible approach with a cheerful and service‑oriented outlook. Valid South African identification and clear criminal record. Remuneration Package Competitive total compensation package, based on experience. #J-18808-Ljbffr