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HEAD CHEF – 3 KITCHENSSilver Forest Boutique Hotel & SpaSomerset West, Western Cape3 KITCHENS at Silver Forest Boutique Hotel & Spa is seeking a hands-on, disciplined Head Chef to lead our kitchen brigade in a busy bistro-brasserie style restaurant.We operate breakfast, lunch and dinner daily, specialising in grill dishes, wood-fired pizza and Spanish-inspired tapas. We are systems-driven, quality-focused and financially accountable. The RoleYou will lead a team of 7 full-time chefs, taking full responsibility for:Food quality and consistencyFood cost and GP controlLabour management in line with budgetsHygiene standards and complianceKitchen culture and disciplineThis is a leadership role for a chef who understands that great kitchens are built on structure, systems and accountability. Salary & Performance BonusBasic Salary:R20,000 – R25,000 gross per month(Dependent on experience and proven track record)Quarterly Performance Bonus Structure UP TO R10000 BONUS PER QUARTERPerformance bonuses are paid quarterly based on:✔ Food Cost control within company GP targets✔ Labour cost control in line with approved budgets✔ Kitchen hygiene & compliance standards✔ Client feedback and online review performanceHigh performers who consistently hit operational and financial targets will earn meaningful additional income.This role rewards chefs who understand both food and numbers.✅ Minimum RequirementsMinimum 3 years’ experience as Head Chef in a bistro/brasserie environmentProven experience leading a team of 6+ chefsStrong stock control and ordering systemsDemonstrated ability to manage food cost and achieve GP targetsExperience in:Grill & hot sectionWood-fired pizzaBreakfast serviceTapas / brasserie platingMenu design and creationStrong team leadershipStrong leadership and communication skillsMust live near Somerset West and have reliable transport (non-negotiable) Key ResponsibilitiesLead and develop kitchen teamMaintain strict food quality and portion controlManage supplier relationships and stock orderingControl wastage and achieve GP targetsEnsure hygiene compliance at all timesWork closely with restaurant management to deliver smooth serviceWe are looking for a professional who takes pride in running a profitable, organised kitchen — not just cooking.If this sounds like you, please send your CV and short motivation to:jobs@silverforest.co.zaSubject: Head Chef – 3 Kitchens

Somerset West

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We are seeking a passionate and experienced Sous Chef to support and lead culinary operations across our clubhouse kitchen, halfway house, pizza station, and leisure centre outlets. This role is ideal for a driven culinary professional who thrives in high-volume service environments and is committed to excellence, teamwork, and innovation. Key Responsibilities Culinary Leadership & Operations Oversee day-to-day kitchen operations across all outlets.Lead and mentor kitchen staff, ensuring high culinary standards and consistency.Maintain quality, presentation, and portion control standards. Menu Development & Food Production Collaborate on innovative, seasonal menu offerings.Oversee food preparation, cooking, plating, and presentation.Ensure adherence to recipes and quality standards. Staffing & Team Management Develop and manage staff rosters in line with operational needs and budgets.Train, mentor, and develop kitchen team members.Foster a positive, high-performance kitchen culture. Inventory & Cost Control Monitor stock levels and assist with ordering and inventory control.Manage food costs and minimise waste.Support budget adherence and cost-saving initiatives. Safety, Compliance & Quality Control Enforce food safety, hygiene, and sanitation standards in line with ISO and local regulations.Conduct quality inspections and implement corrective actions where necessary.Train staff in safe food handling and cleanliness procedures. Service & Event Support Work closely with Front of House to ensure seamless service delivery.Assist with planning and execution of events, banquets, and catering functions.Respond promptly and professionally to customer feedback. Minimum Requirements Culinary qualification (e.g., International Hotel School or equivalent).Minimum 3 years’ operational experience in a similar role.Valid Code B driver’s licence. Preferred & Desirable Professional culinary membership.Assessor qualification (advantageous for future training initiatives).Food safety & hygiene certification. Skills & Competencies Strong culinary expertise across diverse cuisines and techniques.Proven leadership and team management ability.Knowledge of SOP development and kitchen systems.Strong planning, organisation, and cost-control skills.Excellent communication and teamwork abilities.Ability to thrive under pressure in a fast-paced environment.Flexibility to work evenings, weekends, and holidays. Interested applicants should please send a comprehensive CV to humanresources@stfrancislinks.com by 28 February 2026.

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Port Elizabeth

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"hotel restaurant" in Restaurant Jobs in South Africa

hotel restaurant in South Africa (5 results)

Results for hotel restaurant in "hotel restaurant" in Restaurant Jobs in South Africa in South Africa