Head Chef

We are seeking a highly skilled Executive Sous Chef , ready to step into a Head Chef role, to support the management and operation of the culinary department. The successful candidate will work closely with the Executive Chef to oversee food production, food service, catering, banqueting, and back-of-house operations while upholding the highest standards of culinary excellence across all outlets and events. Critical Criteria (Requirements) Recognised Culinary Diploma or equivalent professional qualification 810 years of progressive culinary experience 35 years in a senior role as Senior Sous Chef, Executive Sous Chef, or Head Chef in a 5-star hotel or luxury resort environment Strong experience in banqueting and large-scale culinary operations Proficiency in MS Office; knowledge of kitchen management systems and financial acumen advantageous Proven ability to lead, motivate, and inspire a diverse culinary team Strong knowledge of HACCP, hygiene regulations, and health & safety compliance South African citizen with a valid ID Flexibility to work weekends, public holidays, and shifts as required Key Competencies 🔹 Culinary Leadership Lead and mentor the kitchen brigade across multiple outlets, banqueting, and in-room dining 🔹 Operational Excellence Ensure smooth operations while maintaining high standards of taste, presentation, and consistency 🔹 Innovation & Creativity Contribute to menu design, seasonal innovations, and culinary trends 🔹 Financial & Resource Management Monitor food costs, portion control, and supplier performance for profitability 🔹 Collaboration & Communication Work closely with F&B, Events, and Procurement teams to deliver seamless operations Duties & Responsibilities Support the Executive Chef in developing and executing the culinary vision aligned with guest expectations and brand standards Lead, motivate, and mentor the kitchen team to achieve operational excellence Contribute to menu design, seasonal innovations, and creative culinary initiatives Oversee food production, service, and banqueting operations across all outlets and events Monitor food costs, portion control, and supplier performance Recruit, train, and develop future culinary leaders Ensure compliance with HACCP, hygiene regulations, and health & safety standards Assist in executing VIP events, banquets, and functions Promote sustainability and eco-friendly sourcing initiatives Engage with guests to gather feedback and enhance culinary experiences Live and promote the hotels values of Teamwork, Respect, Innovation, Accountability, Passion, and Integrity Package on Offer Basic salary (TBA) 50/50 contribution to Pension Company contribution to medical aid Important Application Notes Must hold a valid South African ID Only candidates with proven Executive Sous Chef experience in luxury hotels will be shortlisted Ensure your CV is 100% updated All applicants will attend a virtual introduction interview Recruitment aligns with the companys Employment Equity Plan Lead with creativity, inspire your team, and help define Cape Towns most exceptional culinary experiences at the President Hotel.

Location: Bantry Bay, ZA

Posted Date: 10/7/2025