Website The President Hotel
The President Hotel is a 4-star hotel located in the exclusive Bantry Bay suburb of Cape Town, South Africa. It offers panoramic views of the Atlantic Ocean and Lion's Head and is known for its relaxed atmosphere and personalized service.
We’re seeking a Head Chef reporting to the Executive Chef to lead our culinary brigade and drive innovation across all our dining outlets. This is an exceptional opportunity for a dynamic leader who embodies creativity, operational excellence, and a passion for gastronomy at the highest level.
Key Responsibilities
Strategic Leadership
- Develop and execute the hotel’s culinary vision and strategy, ensuring alignment with our brand and guest expectations.
Team Management
- Lead, motivate, and mentor the kitchen brigade across restaurants, banqueting, in-room dining, and special events.
Menu Design & Innovation
- Design seasonal, creative menus that blend local and international culinary trends while elevating guest experiences.
Quality Assurance
- Uphold uncompromising standards of taste, presentation, and consistency across all food outlets.
Operational Oversight
- Ensure smooth daily operations, collaborating with Food & Beverage, Events, and Procurement departments.
Cost Control & Budgeting
- Monitor food costs, portion control, and supplier performance to ensure profitability without compromising quality.
Staff Development
- Recruit, train, and inspire kitchen talent, fostering a culture of growth, accountability, and excellence.
Health, Safety & Compliance
- Maintain strict adherence to HACCP, hygiene regulations, and safety standards.
Event Coordination
- Oversee culinary aspects of VIP events, banquets, and functions, ensuring flawless execution.
Sustainability Initiatives
- Champion sustainable practices including waste reduction, responsible sourcing, and eco-friendly kitchen management.
Guest Interaction
- Engage with guests when appropriate, gathering feedback to refine and enhance culinary experiences.
Requirements
- Culinary degree or equivalent professional training
- Minimum 8–10 years of progressive culinary experience
- At least 3–5 years in an Executive Chef or Executive Sous Chef role within a luxury hotel
Preferred Skills
- Visionary leadership with expertise in global cuisines and luxury dining
- Strong organizational, financial, and procurement management skills
- Proficiency in kitchen systems and supplier management platforms
- Creative, innovative, and detail-driven approach
- Exceptional interpersonal and team-building abilities
- Proven success in high-pressure and large-scale service environments
