Head Chef

Hospitality Hire is recruiting an experienced, energetic and passionate Head Chef for a busy hospitality operation based in Langebaan on the West Coast.

We are looking for a strong, hands-on culinary leader with proven experience managing a kitchen, leading a team and maintaining consistently high standards across food quality, presentation, hygiene and service delivery.

The Head Chef will be the face of the kitchen and must be confident interacting with guests, management and staff. This role requires someone who can lead from the front, remain calm during busy services, solve problems quickly and think outside the box.

Accommodation is not provided. Candidates should preferably reside in Langebaan or the surrounding area or be willing to relocate and secure their own accommodation.

Minimum Requirements

Formal culinary qualification or recognised professional chef training with relevant certificates

Proven experience as a Head Chef, Executive Chef, Kitchen Manager or in a similar senior kitchen leadership position

Strong experience independently managing the day-to-day operation of a busy kitchen

Previous conference and banqueting experience

Strong experience managing a busy pass and maintaining quality and consistency during high-volume service

Proven experience with menu planning, recipe development and food costings

Experience using systems such as Materials Control, Clubmaster, Micros or similar

Good computer skills, including Microsoft Excel

Strong knowledge of stock control, purchasing and ordering

Sound knowledge of food hygiene, health and safety requirements and kitchen compliance

Experience training, mentoring and developing kitchen staff

Fluent in English

Afrikaans would be an advantage

Valid driver’s licence and own reliable vehicle

Previous experience within a golf estate, golf club or similar environment would be advantageous

Must be well groomed, professional and presentable

Key Responsibilities

Take full responsibility for the efficient day-to-day operation of the kitchen

Lead, manage, motivate and develop the kitchen team

Maintain consistently high standards of food preparation, quality, presentation and service

Manage and coordinate the pass during busy services

Plan and develop menus that meet operational and guest requirements

Develop and maintain standardised recipes and accurate food costings

Monitor food costs, wastage, portion control and kitchen profitability

Manage stock levels, purchasing, supplier orders and stock control procedures

Coordinate food preparation and service for conferences, banqueting, functions and daily operations

Ensure all kitchen hygiene, food safety and compliance standards are maintained

Implement effective kitchen procedures and operational controls

Train and develop kitchen employees to improve skills, performance and consistency

Plan staffing and kitchen operations according to business requirements

Work closely with management and other operational departments

Engage professionally with guests when required and respond effectively to feedback

Identify operational challenges and implement practical solutions

Remain actively involved in service and provide hands-on support to the team when required What We’re Looking For

We are looking for more than a technically strong chef. The successful candidate must be a leader, organiser and problem solver who takes ownership of the kitchen and understands the importance of both the culinary and commercial aspects of the operation.

You should be passionate about food, confident managing people and comfortable working in a busy environment where planning, communication and attention to detail are essential.

A calm, professional approach during high-pressure services, combined with the ability to motivate and develop a team, will be important.

To Apply

Please submit your updated CV, including your current location, culinary qualifications and relevant senior kitchen management experience.

Only candidates who meet the minimum requirements will be contacted