Head Chef- W.Cape at Phoenix Recruitment

• High-end Dining Outlet offering an intimate, seasonal farm-to-fork dining experience based at a Wine Estate close to Franschhoek is looking for a Head Chef.
• The Head Chef is responsible for overseeing the kitchen operations at the outlet. Ensuring the preparation and presentation of high-quality food while maintaining cost control, hygiene, and compliance with health and safety regulations.
• The role requires strong leadership, creativity in menu development, and effective management of kitchen staff to deliver exceptional culinary experiences.
• Staff transport available from Franschhoek, Paarl and Stellenbosch.

Duties:

• Ensure all guests are cared for individually, meeting all individual needs, strictly adhering to dietary requirements, and preparing meals accordingly.
• Check daily and weekly restaurant bookings forecast, including all events/special occasions requests and ensure the proper ordering and planning is done in conjunction with the F&B Manager and Hotel Manager.
• Report any complaints, concerns, or operational requirements to the F&B Manager including faulty or new equipment requests to optimise offering and operations within the kitchen team.
• Ensure menus are seasonal, fresh, and organic as per vision & standards.
• Present seasonal menus timeously according to the tear planner and work closely with the Horticulturist and procurement department for best pricing and produce.
• Design menus for picnics, braais, conferences and Chef’s experience meals in cottages to enhance guest experiences.
• Ensure that the night audit menu prep and training is meticulously done and identify training needs where required.
• Conduct weekly meetings with the F&B Manager for planning and feedback to Group Operations Manager and Hotel Manager. Ensuring a seamless guests experience at all times.
• Conduct daily team briefings and ensure all duties are carried out with all staff members duly informed of daily specials, out-of-stock items, and replacements.
• Ensure good daily communication between the kitchen and front of house
• Lead, train, and develop a skilled and motivated kitchen team.
• Conduct regular performance reviews, provide constructive feedback, and support staff development.
• Ensure that proper probationary reviews are completed by deadline with the support of the F&B Manager to rectify or escalate any problem areas or misalignment with company goals & culture.
• Monitor and manage kitchen costs, including food, labour, and equipment maintenance, to achieve financial targets.
• Work closely with procurement to ensure optimal stock levels and supplier relationships.
• Assist in budgeting and forecasting for the kitchen operation and capex requirements.
• Maintain a regular check on stock and provide training on stock-taking and ordering procedures. 

Requirements:

• A relevant culinary qualification
• Proven experience as Head Chef in a 5* Hotel or fine dining restaurant.
• Excellent knowledge of food and beverage service standards.
• Strong knowledge of kitchen management, food costing and inventory control.
• Proficiency in MS Office and POS software
• Ability to confidently operate within a fast-paced environment
• Leadership and team management skills
• Preference will be given to candidates from Franschhoek and neighbouring areas