Head Chef - Luxury Boutique Hotel - Winelands

A seasoned and highly skilled Head Chef with Fine Dining Head or Exec Chef Experience is required for a highly sophisticated Restaurant within a world-class luxury boutique hospitality portfolio.

The successful Head Chef will be responsible for delivering flawless, highly individualized culinary experiences for discerning resident guests and day-visitors.

This role requires an exceptional balance of creative culinary vision—specializing in seasonal, fresh, and organic farm-to-table menus—and strict commercial discipline, including meticulous cost control, administrative forecasting, and staff development.

Main Responsibilities1. Bespoke Culinary Excellence & Menu Development

Hyper-Personalised Dining: Ensure all guests are cared for individually, strictly accommodating specific dietary requirements and customizing meals to personal preferences.

Diverse Menu Formats: Design and execute world-class menus spanning formal seasonal à la carte, traditional afternoon teas, upscale picnics, authentic braais, conferences, and exclusive Chef’s experiences inside private guest cottages.

Garden Integration: Work closely with the estate Horticulturist and procurement department to source fresh, organic produce in alignment with the property's vision, adhering strictly to a structured timeline and Year Planner.2. Daily Operations & Cross-Departmental Communication

Forecasting & Planning: Check daily and weekly restaurant booking forecasts, including special occasions and events, to ensure seamless ordering and logistical planning alongside the F&B and Hotel Managers.

Service Alignment: Host daily team briefings to update staff on specials, out-of-stock items, and alternative selections, ensuring open, fluid daily communication between the kitchen and front-of-house teams.

Night Audit Operations: Oversee and meticulously manage night audit menu preparation and associated training protocols.

Infrastructure Care: Monitor kitchen infrastructure, reporting operational requirements or faulty equipment timeously to the F&B Manager, and assisting with Capital Expenditure (CAPEX) requests.3. Financial Control & Administration

Budgetary Targets: Monitor and manage all kitchen costs—including food, labour, and equipment maintenance—to consistently achieve financial targets.

Stock & Systems Management: Use POS software and MS Office tools to conduct regular stock checks, manage optimal inventory levels, build supplier relationships, and train staff on ordering procedures.4. Leadership, HR & Culture

Team Development: Lead, train, and motivate a skilled kitchen team, actively identifying skills gaps and implementing continuous training.

Performance Frameworks: Conduct regular performance reviews and provide constructive feedback. Meticulously complete staff probationary reviews to deadline to address any misalignment with company goals and culture.

Experience, Skills & Inherent Requirements

Qualifications: A relevant, recognized tertiary culinary qualification is essential.

Proven Track Record: Solid experience as a Head Chef within a 5-star hotel, luxury estate, or celebrated fine-dining restaurant environment.

Technical Mastery: Exceptional knowledge of international food and beverage luxury service standards, food costing models, and kitchen inventory systems.

Software Literacy: High proficiency in MS Office and modern POS software platforms.

Attributes: Strong leadership presence, creative flair, and the ability to operate confidently and calmly within a high-stakes, fast-paced luxury ecosystem.