Head Chef / Kitchen Manager - High-Volume Gastro Pub - Southern Suburbs, Cape Town

Head Chef / Kitchen Manager – High-Volume Gastro Pub – Southern Suburbs, Cape Town

Lead the Culinary Operations at a Busy, Upmarket Gastro Pub 

Our client is seeking an experienced and confident Head Chef / Kitchen Manager to run a high-volume kitchen within a well-established, upmarket gastro pub located in the Southern Suburbs of Cape Town. With a seating capacity of up to 1000 guests and a reputation for quality and consistency, this is a role for a strong leader who can manage both people and process in a fast-paced environment.

This is a hands-on leadership role that blends kitchen management with culinary expertise. The ideal candidate will be comfortable running a large team, ensuring service is efficient, presentation is consistent, and quality remains uncompromised — even during peak service hours with dockets streaming through the pass. A key offering includes a popular Sunday Carvery, which requires meticulous preparation and planning.

You’ll be responsible for overseeing stock control, ordering, recipe costing, and daily kitchen operations. Reporting directly to the General Manager and Owner, you’ll play a pivotal role in maintaining the kitchen’s reputation for excellence.

Key Responsibilities:

• Full responsibility for daily kitchen operations in a high-volume environment
• Manage a team of 16 kitchen staff (split into two shifts), including a sous chef
• Oversee recipe costing, portion control, stock ordering and receiving
• Maintain speed, quality, and consistency during busy service periods
• Organise and lead preparation for daily service and Sunday Carvery
• Monitor food safety, hygiene, and kitchen cleanliness
• Ensure accurate recipe entries and costings on the POS system

• Minimum of 5 years’ experience in a similar high-volume, high-pressure kitchen environment
• Tertiary culinary qualification from a recognised institution
• Strong leadership, communication, and organisational skills
• Calm and methodical under pressure, especially during peak service
• Hands-on kitchen experience essential to support and guide the team
• Proven ability to manage food costings and stock efficiently

R30 000 - R40 000 Monthly