Head Chef

HEAD CHEF

We are looking for a well-rounded, experienced Head Chef to lead our kitchen team at an upmarket Korean Steakhouse based in Cape Town City Centre. The ideal candidate should have strong leadership skills, excellent kitchen management abilities and a passion for delivering high-quality food while maintaining the authenticity and standards of Korean-inspired steakhouse cuisine.

Key Responsibilities & Requirements

• Strong leadership skills and the ability to manage and oversee all kitchen operations effectively.
• Excellent communication and management skills to ensure smooth coordination between the Back of House (BOH) and Front of House (FOH) teams.
• Delegate daily preparation duties and responsibilities while ensuring consistency, quality and presentation standards are maintained.
• Work closely with senior management and follow operational guidelines to achieve daily, weekly and monthly objectives.
• Oversee food preparation across all relevant kitchen sections, ensuring efficient workflow and consistent food quality.
• Coordinate daily operations with the Sous Chef and senior kitchen team members.
• Plan daily production requirements and ensure the quality, freshness and consistency of all ingredients and finished dishes.
• Maintain high standards in the preparation, seasoning, cooking and presentation of premium meats, Korean-inspired dishes, side dishes, sauces and accompaniments.
• Demonstrate a strong understanding of steak preparation, meat cuts, portioning, ageing methods where applicable, and cooking temperatures.
• Ensure consistency in grilling techniques and cooking standards, including the preparation of premium beef and other proteins.
• Maintain knowledge of Korean cuisine, traditional flavours, marinades, sauces, banchan and other Korean-inspired menu components.
• Collaborate with management to develop new dishes, seasonal specials and menu concepts that complement the Korean steakhouse experience.
• Ensure food is consistently prepared and presented to the highest standards, with particular attention to flavour, portion control and visual appeal.
• Monitor guest satisfaction, food quality, operating costs and food costs to achieve business targets.
• Manage stock ordering, supplier communication, inventory control, par levels and monthly stocktakes, ensuring accurate stock records.
• Maintain and update recipe cards, standardised recipes, portion specifications and food-cost calculations.
• Ensure all kitchen staff understand menu items, recipes, preparation methods, cooking techniques and presentation standards.
• Maintain strict food safety, hygiene, sanitation and temperature-control procedures during receiving, storage, preparation and service.
• Ensure correct handling and storage of fresh produce, premium meats, seafood, sauces and other ingredients.
• Monitor expiry dates, storage conditions and stock rotation, ensuring FIFO (First In, First Out) procedures are consistently followed.
• Operate and maintain kitchen equipment correctly, including grills and other specialist cooking equipment, and report faults or malfunctions promptly.
• Maintain a clean, organised and safe working environment throughout all kitchen areas.
• Ensure all team members comply with hygiene, food safety, workplace safety and equipment-handling standards.
• Manage kitchen operations during busy service periods, ensuring efficient ticket times, consistent execution and effective communication with the FOH team.
• Work closely with Restaurant Managers and the Executive Chef regarding daily requirements, reservations, functions, special requests and last-minute operational changes.
• Train, guide and develop kitchen staff to maintain high standards of performance, professionalism and teamwork.
• Lead by example, encouraging discipline, accountability, attention to detail and a positive working environment.
• Collect and review feedback from guests and service teams, addressing quality concerns and operational issues promptly.
• Monitor quality control and ensure compliance with the restaurant’s service standards.
• Carry out any additional duties reasonably required by management.

Experience Required

• Minimum of 2–4 years’ experience in a similar Head Chef role.
• Experience in a steakhouse, grill-focused restaurant or premium meat establishment will be advantageous.
• Knowledge of Korean cuisine and Korean-inspired cooking techniques will be highly beneficial.
• Strong understanding of meat preparation, grilling, cooking temperatures and protein portioning.
• Proven experience in kitchen leadership, staff training and managing busy restaurant services.
• Good knowledge of menu development, recipe costing, stock control, ordering and food-cost management.
• Excellent understanding of food safety, hygiene and quality-control standards.

Working Conditions

• Full-time, permanent position.
• Availability to work day shifts, night shifts, weekends, public holidays and double shifts as required.
• Immediate start preferred.

Location & Transport

• Cape Town City Centre, Cape Town, Western Cape.
• Own transport and a valid driver’s licence preferred.
• Candidates must be able to commute to Cape Town or relocate to the area before commencing employment.

Job Type: Full-time, Permanent

Start Date: Immediate

Pay: R18 000,00 - R25 000,00 per month

Work Location: In person