Head Chef

2 weeks ago

Cape Town, Western Cape, South Africa Hospitality Hire Full time R120 000 - R180 000 per year
Position: Head Chef - Exciting New Restaurant Opening at the V&A Waterfront

For more than 160 years, Ladurée has represented the height of French patisserie, elegance, and the Parisian art of living.
A symbol of refinement recognised across the globe, Ladurée blends heritage with innovation to create extraordinary culinary experiences that delight guests worldwide.
Now, this legacy is arriving in South Africa.
We are hard at work crafting something world-class at the V&A Waterfront, where French heritage will meet Cape Town's vibrant culinary energy. As we prepare for this landmark opening, we are seeking a talented Savoury Head Chef to lead the savoury kitchen operations in a brand-new, premium dining concept.
This is a rare opportunity to shape an opening that blends global excellence with local creativity.

About the Role
The Savoury Head Chef will lead all savoury menu operations, ensuring that every dish reflects the brand's high standards of quality, artistry, and consistency. You will work closely with the Chef Operations Manager, Executive Pastry Chef, and Sous Chef from the main production team to bring a refined, modern savoury offering to life.
This role is perfectly suited to a driven, disciplined, and creative culinary professional who thrives in a premium, high-expectation environment.

Key Responsibilities
  • Menu Development: Design and innovate the savoury menu, incorporating seasonal ingredients and international culinary trends. Create and standardise recipes for consistency, excellence, and portion control.
  • Kitchen Leadership: Manage the full savoury kitchen operation — preparation, cooking, plating — with precision and artistry.
  • Team Management: Recruit, train, develop, and motivate a skilled team. Maintain a respectful, energised, and performance-driven culture.
  • Quality Assurance: Taste, inspect, and approve all dishes to uphold the exceptional standards associated with the brand.
  • Cost & Inventory Control: Monitor food costs, minimise waste, and manage supplier relationships to ensure premium quality and value.
  • Health & Safety: Enforce rigorous hygiene, HACCP, and safety standards. Maintain a clean, efficient, and compliant kitchen.
  • Equipment Oversight: Ensure kitchen equipment is maintained and serviced, coordinating repairs where required.
Skills & Competencies
  • Strong leadership with the ability to inspire excellence.
  • High-level culinary creativity and mastery of both classic and modern techniques.
  • Exceptional attention to detail in taste, texture, and presentation.
  • Strong understanding of financial controls, food costing, and stock management.
  • Calm, adaptable, and confident under pressure.
  • Deep knowledge of food safety and HACCP.
  • Outstanding time management and organisational ability.
  • Professional collaboration skills across teams and departments.
Requirements
  • Experience as a Head Chef or Senior Sous Chef in a premium or fine-dining environment.
  • Recognised Culinary Qualification or Chef Diploma.
  • Proven ability to lead kitchen operations, develop menus, and manage teams.
  • Strong financial knowledge — budgeting, costing, supplier negotiations.
  • Passion for creativity and delivering exceptional guest experiences.
  • Willingness to work flexible hours, including weekends and public holidays.
The Ideal Candidate
You are a hands-on culinary leader who brings passion, creativity, structure, and finesse to every plate. You see food as an art form. You understand the responsibility of upholding an internationally recognised brand. And you're ready to shape one of Cape Town's most anticipated new restaurant openings.
If you are ready to bring world-class savoury cuisine to the Waterfront, we'd love to hear from you.

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