Hotel Head Chef

WE ARE HIRING

Join a dynamic culinary team led by our new Culinary Director, Chef Phil Carmichael, whose career spans Michelin-starred kitchens and global restaurant openings. Trained under Albert Roux, Michel Roux Jr., and Gordon Ramsay, Phil’s accolades include leading Maze Prague to a Michelin star and helming London’s acclaimed Berners Tavern. With a passion for simple, ingredient-led cooking, he now brings his vision to Hazendal Wine Estate.

Your Role Will Include:

• Designing exceptional, seasonal menus that reflect creativity and culinary flair


• Leading day-to-day kitchen operations and mentoring a team of passionate professionals


• Overseeing food quality, presentation, and service standards across all meals


• Maintaining impeccable hygiene and food safety practices


• Managing supplier relationships and controlling food costs


• Collaborating with leadership to ensure smooth, guest-focused operations

What We’re Looking For:

• A minimum of 5 years’ experience in senior kitchen roles, ideally within luxury or high-end establishments


• Strong leadership and people management skills


• A wide-ranging culinary skill set — from refined starters to exquisite desserts


• A creative eye, excellent taste, and high attention to detail


• Physical stamina and a resilient, solutions-driven mindset


• A collaborative spirit and a genuine passion for food and service

Head chef skills and qualifications

To perform their role well, a successful head chef should have the following skills and aptitudes

• Strong leadership skills


• A keen eye for detail


• Excellent communication skills


• Creativity to design and plan dishes and menus


• Advanced culinary knowledge and extensive cooking experience


• Physical stamina and dexterity


• An excellent sense of taste and a refined palate

Experience requirements

A head chef is employed to manage the kitchen, so it is essential that they have years of experience in both cooking and in a leadership role before being hired as a head chef. Typically, at least five years of relevant experience in a professional kitchen is required for the role. Most head chefs start as kitchenhands before working their way up the kitchen ladder as cook, commis chef, chef de partie, sous chef and finally head chef. Importantly, a head chef needs to have experience in all areas of the kitchen, from appetisers right through to desserts.