Head Chef

Recruiter

Pronel Personnel

Job Ref

560795202

Date posted

Friday, June 5, 2026

Location

Durban, South Africa

SUMMARY

POSITION INFO

Head Chef – Luxury Hospitality Environment

Location: Central Drakensberg, KwaZulu-Natal

Employment Type: Permanent

About The Role

An exceptional opportunity exists for an experienced and passionate

Head Chef to lead the culinary operations of a prestigious luxury hospitality establishment in the Central Drakensberg. This position is responsible for the overall management, leadership, and performance of the kitchen, ensuring outstanding food quality, exceptional guest experiences, operational efficiency, and cost control.

The successful candidate will be a creative culinary professional with strong leadership abilities and a proven track record in hospitality, lodge, hotel, restaurant, or event catering environments.

Key ResponsibilitiesFood Quality & Guest Experience

• Ensure all meals are prepared and presented to the highest standards.
• Maintain consistency in quality, taste, portion control, and presentation.
• Manage dietary requirements, allergies, and special guest requests.
• Handle food-related guest feedback professionally and effectively.
• Collaborate closely with front-of-house and management teams to deliver exceptional dining experiences.
• Develop innovative food offerings that enhance guest satisfaction and strengthen the establishment's reputation.

Kitchen Leadership & Team Management

• Lead, motivate, train, and supervise kitchen staff.
• Foster a professional, disciplined, and collaborative working environment.
• Ensure compliance with company policies, procedures, and food safety standards.
• Manage staff scheduling to ensure adequate coverage for daily operations and special events.
• Assist with the recruitment, onboarding, and training of new employees.

Menu Planning & Development

• Design and maintain seasonal menus aligned with the brand and guest expectations.
• Create daily and weekly specials.
• Introduce innovative menu items while reviewing and improving existing offerings.
• Develop and maintain standardised recipes and portion specifications.

Inventory, Stock Control & Purchasing

• Manage food inventory and stock levels efficiently.
• Conduct regular stock counts and reconciliations.
• Forecast stock requirements based on occupancy levels, events, and seasonal demand.
• Place and review food orders within approved budgets.
• Monitor stock variances and minimise waste through effective stock rotation practices.
• Verify deliveries and ensure products meet quality and specification requirements.
• Build and maintain strong supplier relationships.

Health, Safety & Compliance

• Ensure compliance with all food safety, hygiene, health, and safety regulations.
• Maintain a clean, organised, and safe kitchen environment.
• Conduct regular food safety checks and audits.
• Ensure proper food handling, storage, labelling, and temperature control procedures.
• Oversee kitchen equipment maintenance and repairs.
• Facilitate ongoing food safety training for kitchen staff.

Events & Functions

• Plan and execute catering services for weddings, conferences, functions, and special events.
• Coordinate menu requirements with management and event coordinators.
• Deliver exceptional food service experiences that exceed client expectations.

Marketing & Brand Support

• Contribute ideas for food promotions and special dining events.
• Provide content and support for social media and marketing campaigns.
• Assist in initiatives that strengthen the dining and hospitality brand.

Minimum Requirements

• Minimum 5 years' experience in a senior kitchen leadership role.
• Previous experience within hospitality, lodge, hotel, restaurant, or event catering environments.
• Proven experience in menu planning, stock control, and kitchen operations management.

Preferred Requirements

• Professional Chef Qualification or Culinary Diploma.
• Experience managing kitchen budgets and food cost percentages within target parameters.

Skills & Competencies

• Strong leadership and people management skills.
• Excellent culinary knowledge and creativity.
• Strong organisational and planning abilities.
• Exceptional attention to detail and quality standards.
• Excellent communication and interpersonal skills.
• Ability to perform effectively under pressure.
• Strong problem-solving and decision-making capabilities.
• Computer literacy and experience with inventory management systems.