Head Chef, Plettenberg Bay

Duties 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

Ensure clear communication within the kitchen, management and front of house

Ensure stores are correctly managed, secured and maintained

Menu Development&Quality Control

Develop creative, innovative menus aligned with the restaurant's positioning and ethos

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

Hero craft brewery in menu development and food pairings

Work with our gardeners in making full use of the organic kitchen garden and the production of excess garden produce for our onsite shop

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 set parameters

Manage staffing levels 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

Special Events, Weddings&Outside Catering

Assist management in the timely creation, costing and execution of special event and wedding menus

Maintain high standards of presentation, flavour and service in the delivery thereof

Limit unnecessary wastage and maintain strict cost controls on all special events

Lead, train and motivate the kitchen team in the fulfilment of required preparation and execution of special event requirements

Requirements

Relevant culinary qualification

Minimum of 3 years’ experience as a Head Chef within an a la carte restaurant environment

Strong understanding of high volume, a la carte 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, as a team and lead by example

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