HEAD CHEF – FRANSCHHOEK – WESTERN CAPE

Main Responsibilities

• Ensure all guests are cared for individually, meeting all individual needs, strictly adhering to dietary requirements, and preparing meals accordingly.
• Report any complaints, comments, or operational requirements to the Group Operations Manager and Hotel Manager.
• Maintain all internal communication with other departments.
• Ensure menus are seasonal, fresh, and organic as per Leeu Collection vision/standards.
• Review menus and dishes with the Group Operations Manager, Hotel Manager & Horticulturist seasonally and adhere to deadlines for releasing new seasonal menus.
• Design menus for picnics, braais, conferences and Chef’s experience meals in cottages to enhance guest experiences.
• Ensure that the night audit menu prep and training is meticulously done and identify training needs where required.
• Conduct weekly meetings with the Hotel Manager for planning and feedback.
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