Head Chef at Village n Life

The Role

• As Head Chef, you’ll lead the culinary direction and day-to-day operations of the kitchen, driving creative menu development while ensuring consistency, quality and cost control. You’ll be responsible for delivering bold, well-executed dishes that align with the property’s positioning, maintaining impeccable hygiene standards and leading a skilled, motivated kitchen team.
• This is a leadership role requiring strong operational control, commercial awareness and a hands-on approach to people management.

Key Responsibilities

Kitchen Leadership & Operations

• Lead, train and motivate the kitchen team to meet and exceed food preparation and presentation standards
• Direct daily kitchen operations to ensure smooth, efficient service across all meal periods
• Set and maintain performance standards to ensure high levels of guest satisfaction
• Ensure clear communication within the kitchen and with other departments
• Cascade information from Group Support Services to the kitchen team
• Ensure stores are correctly managed, labelled, secured and maintained

Menu Development & Quality Control

• Develop creative, innovative menus aligned to the property’s culinary vision
• Ensure all recipes can be consistently executed by the kitchen team
• Maintain high standards of presentation, flavour and portion control
• Handle culinary-related guest feedback and complaints professionally

Hygiene, Safety & Compliance

• Ensure strict adherence to hygiene, food safety and kitchen protocols
• Maintain a safe, clean and well-organised kitchen environment at all times
• Ensure food labelling, storage and waste management procedures are followed

Stock, Cost & Financial Control

• Place orders timeously to avoid stock shortages or unnecessary wastage
• Source quality suppliers while monitoring pricing and product consistency
• Control food costs within Group-set parameters
• Ensure menu pricing remains competitive within the property’s compset
• Follow all purchase order and authorisation procedures
• Manage staffing levels and headcounts in line with operational needs and budgets

People Management & HR Responsibilities

• Ensure correct recruitment procedures are followed for kitchen staff
• Provide ongoing on-the-job training, coaching and development
• Conduct probation reviews and performance discussions timeously
• Apply fair, consistent and equitable discipline
• Ensure kitchen dress code and grooming standards are maintained
• Manage staff files and submit HR documentation within deadlines
• You’ll play an active role in the broader hotel operation, including participating in Duty Manager and night shift rotations and supporting management cover when required.

What We’re Looking For

• Matric and a relevant culinary qualification
• Minimum of 2 years’ experience as a Head Chef or in a similar role within a 4 or 5-star hotel environment
• Strong understanding of hotel kitchen operations and service delivery
• Proven leadership and people management capability
• Sound commercial awareness with strong cost control skills
• High standards of hygiene, organisation and attention to detail
• Ability to work under pressure and lead by example