Relief Head Chef

Position: Temporary Head Chef
Location: Gooderson Natal Spa Hot Springs & Leisure Resort
Employment Type: Temporary / Fixed-Term
Duration: Until the return of the current Head Chef from sick leave
Department: Food & Beverage
Reports To: General Manager / Operations Management

Position Overview

Gooderson Natal Spa Hot Springs & Leisure Resort is looking for an experienced and hands-on Temporary Head Chef to oversee the kitchen operation during the absence of the current Head Chef.

The successful candidate must be able to take responsibility for the day-to-day running of the kitchen, maintain consistent food quality and presentation, control food costs and wastage, and lead the kitchen team in a professional and positive manner.

This is a temporary position and is ideally suited to a chef who can take charge of an existing kitchen operation with minimal supervision and ensure that service continues smoothly.

Key Responsibilities

• Take full responsibility for the daily operation of the kitchen during the temporary period.
• Manage and supervise all kitchen staff and allocate daily duties.
• Ensure all meals are prepared and presented according to the required standards.
• Maintain consistent food quality, portion sizes and presentation.
• Plan menus and daily specials where required, in consultation with management.
• Ensure sufficient preparation is completed before each service.
• Monitor stock levels and ensure that food is ordered according to operational requirements.
• Control food costs, portion control and unnecessary wastage.
• Check deliveries for quality, quantity and freshness.
• Ensure proper stock rotation and adherence to FIFO principles.
• Maintain high standards of cleanliness, hygiene and food safety throughout the kitchen.
• Ensure that all kitchen equipment is used correctly and kept clean and in good working condition.
• Monitor staff performance and address operational issues promptly.
• Train and guide kitchen staff where necessary.
• Work closely with the Restaurant and Food & Beverage teams to ensure smooth service.
• Assist with functions, conferences, groups and busy periods as required.
• Ensure that all health and safety requirements are followed.
• Report maintenance, staffing, stock or operational problems to management.
• Maintain a professional working environment and lead by example.

Requirements

• Minimum 3–5 years' experience in a Head Chef, Sous Chef or senior kitchen management position.
• Relevant culinary qualification would be an advantage.
• Experience in a hotel, resort, lodge or busy restaurant environment.
• Strong knowledge of food preparation, kitchen management and food safety.
• Good understanding of food costing, stock control and portion control.
• Ability to manage and motivate a kitchen team.
• Ability to work independently and take responsibility for the kitchen operation.
• Good communication and organisational skills.
• Ability to remain calm and effective under pressure.
• Must be prepared to work weekends, public holidays and varying shifts as required by the operation.
• A valid driver's licence would be an advantage.

What We Are Looking For

We are looking for someone who is hands-on, reliable and practical, rather than someone who only wants to manage from an office.

The successful candidate must be able to step into the kitchen, assess the current operation, identify problems quickly and ensure that the kitchen continues to deliver a consistent standard of food and service.

Previous experience in a resort or hotel environment will be highly advantageous.

Contract

This is a temporary position to cover the absence of the current Head Chef due to sick leave. The position will continue for the required period and will be subject to the operational requirements of Natal Spa.

Salary: Negotiable, depending on experience and qualifications.

Start Date: As soon as possible.

How to Apply

Interested candidates should submit their CV, including relevant qualifications, previous employment experience and contactable references.

Only candidates with relevant experience will be considered.

Pay: R16 000,00 - R19 000,00 per month

Education:

• Diploma (Required)

Experience:

• Head Chef: 3 years (Required)
• Resort: 5 years (Required)

License/Certification:

• EB (Preferred)

Work Location: In person