674 Chef jobs in South Africa

SENIOR SOUS CHEF/SOUS CHEF – East London

• Must be willing to work weekends, public holidays, and festive season.
• Diploma in Professional Cookery (City and Guilds or similar)
• Proven experience as a Sous Chef or Senior Sous Chef in a high-volume, quality-driven kitchen.
• Strong culinary skills with knowledge of a wide range of cuisines and cooking techniques.
• Ability to perform under pressure while maintaining standards.
• Good understanding of food costing, stock management, and GP targets.
• Up-to-date knowledge of HACCP, food hygiene, and health & safety
• A creative and proactive approach to menu planning and problem-solving.
• Excellent communication and interpersonal skills
• Ability to oversee kitchen when head chef is not present

• Passionate about food and hospitality.
• Reliable, disciplined, and organized.
• Strong attention to detail.
• Positive and motivational team player.
• Flexible and adaptable to business needs.
• Salary – Market related

Please apply online or mail CV to with SOUSCHEF as a reference. If you don’t hear from us within 4 weeks of your application, please consider your application unsuccessful

SENIOR SOUS CHEF/SOUS CHEF – East London - The selected Candidate MUST BE WILLING to work weekends, public holidays, and festive season.

Skills & Experience Required

Diploma in Professional Cookery (City and Guilds or similar)

Proven experience as a Sous Chef or Senior Sous Chef in a high-volume, quality-driven kitchen.

Strong culinary skills with knowledge of a wide range of cuisines and cooking techniques.

Ability to perform under pressure while maintaining standards.

Good understanding of food costing, stock management, and GP targets.

Up-to-date knowledge of HACCP, food hygiene, and health & safety

A creative and proactive approach to menu planning and problem-solving.

Excellent communication and interpersonal skills

Ability to oversee kitchen when head chef is not present

Personal Attributes

Passionate about food and hospitality.

Reliable, disciplined, and organized.

Strong attention to detail.

Positive and motivational team player.

Flexible and adaptable to business needs.

Salary – Market related

Application Process:

Overview

Our client is a prestigious wine estate in Stellenbosch, known for its serene valley views and historic Cape Dutch architecture. This luxury estate offers fine dining, winemaking tradition, and elegant hospitality, hosting weddings, private events, gourmet picnics, and exclusive tastings with a strong ethos of quality, heritage, and warm South African hospitality. They are seeking a creative and experienced Junior Head Chef to lead the kitchen team and develop refined, locally inspired, seasonal menus to enhance guest experiences.

The successful Chef will lead the estate’s culinary direction—overseeing kitchen operations, developing innovative dishes, and maintaining high standards of presentation and service. The role includes mentoring junior chefs, managing supplier relationships, and ensuring sustainability is woven into food preparation and sourcing.

Job Description : In this role, you will manage a kitchen and staff handling catering for all weddings and functions, as well as a lodge that prepares meals for in-house guests (breakfast, lunch, and dinner).

• Oversee full menu planning, stock control, and costings for the Catering Department as a whole—including restaurants, kitchens, and events.
• Manage kitchen operations and staff for weddings, functions, and lodge service.
• Interact closely with guests to deliver a five-star customer service experience.
• Be a people-centric, friendly, and professional communicator who can effectively engage with clients.
• Plan and organize with attention to detail; be proactive and a good culture fit.

• 2–3 years Head Chef or Senior Sous Chef experience, firsthand experience in a five-star kitchen environment.
• Passionate about food, quality, and new ideas.
• Computer literate.
• Fully bilingual – English and Afrikaans.
• Excellent cooking skills, especially baking.
• Ability to handle a fast-paced kitchen and staff; perform well under pressure.
• Confident communicator with strong people skills.
• Own reliable transport is essential.

Overview

Set in the beautiful landscape of the Cape Winelands, just outside Stellenbosch, VUUR Restaurant is known for its emphasis on fire, flavour, and the primal connection between food and flame. Under the direction of chef-owner Shaun Scrooby, VUUR redefines open fire cooking by using fire both as an ingredient and a technique. The restaurant embodies a deep respect for nature, sustainability, and the purity of elemental cooking, sourcing the finest ingredients from local farmers, butchers, and foragers. A high emphasis is placed on meats but all produce.

This is a full-time on-site role for a Sous Chef at VUUR Restaurant located in Stellenbosch. The Sous Chef will be responsible for supporting the owner in daily kitchen operations, preparing and cooking dishes over open flames, managing food inventory, and ensuring the highest standards of food quality and hygiene. The role also involves training junior kitchen staff, developing new menu items, organizing and operating events, assisting with orders and maintaining a clean and organized kitchen.

• Experience in culinary arts, cooking techniques, and preparing dishes
• Have worked in a High Quality Kitchen for more than 6 years (preferably fine dining kitchens)
• Knowledge of fire-based cooking methods and techniques
• Ability to manage kitchen operations and maintain food inventory
• Strong leadership skills with the ability to train and guide junior kitchen staff
• Excellent attention to detail and commitment to maintaining high standards of food quality and hygiene
• Creativity in developing new menu items
• Relevant culinary training or certification
• Experience in working in a high-pressure kitchen environment
• Thinking out of the box
• Adapt to working in a calm environment

• Mid-Senior level

• Full-time

• Management and Manufacturing

• Restaurants

We are unlocking community knowledge in a new way. This description is focused on the role and requirements for the Sous Chef position at VUUR Restaurant.

Overview

Join to apply for the Sous Chef role at Dream Hotels & Resorts .

About Dream Hotels & Resorts: Dream Hotels & Resorts is a leading hospitality company with a global presence and a commitment to excellence. We value our team members and foster a collaborative and inclusive work environment where everyone can thrive. Our 8 core values are reliability, empathy, sustainability, humanity, trust, dynamism, excellence, and joy, guiding our decision making and operations.

The Resort Sous Chef is a key position in the culinary team of a luxury resort, responsible for assisting in the preparation and cooking of food items in various sections of the kitchen. Under the guidance of the Executive Chef, the Sous Chef plays a crucial role in food production and ensuring smooth kitchen operations.

• Kitchen Management: Oversee all aspects of kitchen operations, including food preparation, cooking, plating, and presentation. Maintain high standards of food quality, taste, and presentation across different dining venues within the resort.
• Staff Supervision: Supervise and coordinate the activities of kitchen staff, providing guidance, training, and support to ensure efficient and effective performance.
• Menu Planning and Development: Collaborate with the Executive Chef in menu planning, recipe development, and creating daily specials. Contribute culinary expertise and creativity to enhance the resort's dining offerings and guest experience.
• Food Safety and Sanitation: Ensure compliance with food safety standards, sanitation regulations, and hygiene practices. Oversee kitchen cleanliness, proper food handling procedures, and safe storage of ingredients to prevent contamination.
• Inventory and Cost Control: Manage kitchen inventory, including ordering supplies, monitoring stock levels, and minimising food wastage. Control food costs, portion sizes, and inventory rotation to optimise kitchen efficiency.
• Quality Assurance: Conduct regular quality checks on ingredients, dishes, and final plating to ensure consistency and adherence to culinary standards. Taste and adjust dishes as needed to maintain quality and flavour profiles.
• Collaboration with Culinary Team: Work closely with other members of the culinary team to coordinate food preparation, timing, and presentation during service times. Effective communication and teamwork are key to a successful kitchen operation.
• Customer Service: Ensure guest satisfaction by delivering high-quality, well-presented dishes that meet or exceed expectations. Interact with guests, receive feedback, and address any concerns related to food quality or presentation.
• Problem Solving: Think quickly on your feet, troubleshoot issues that arise in the kitchen, and make decisions under pressure. Strong problem-solving skills are crucial to addressing challenges effectively during service.
• Leadership and Mentoring: Serve as a leader and mentor to kitchen staff, guiding them in culinary techniques, teamwork, and professional development. Foster a positive work environment that promotes growth, creativity, and excellence in the kitchen.

The ideal candidate for this role will have:

• A minimum of 4 years of experience in a similar senior position in the kitchen in a 4-star environment.
• Proven track record in kitchens, food development, and people management experience.
• Working knowledge of various computer software programmes, including MS Office, restaurant management software, and POS.
• A culinary science or related certificate.
• Up-to-date knowledge of cooking trends and best practices worldwide.
• Ability to spot and resolve problems efficiently.
• Mastery in delegating multiple tasks.
• Strong communication and leadership skills.
• Ability to manage personnel and meet financial targets.
• Guest-oriented and service-minded.
• A culinary school diploma or degree in food service management or a related field.

At Dream Hotels & Resorts, we are committed to fostering a positive and inclusive work environment where everyone can thrive. Our 8 core values guide our operations and decision-making, and we celebrate diversity, prioritise integrity, embrace creativity, pursue quality, and foster a joyful work environment to connect people with our surroundings and each other. We offer competitive salaries, opportunities for growth and development, and a supportive culture that values work-life balance.

Join our team and be a part of creating unforgettable experiences for our guests at our luxury resort.

• Entry level

• Full-time

• Other
• Industries: Caterers, Mobile Food Services, and Restaurants

Join our community and be part of a team that delivers exceptional guest experiences.

Overview

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.

At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

High up on the rocky Witwatersrand is where you’ll find us. Despite being in the middle of South Africa’s largest city, our Westcliff Hotel feels like a chic hillside village, with nine sun-splashed villas woven with courtyards, fountains and gardens. Take a ride up our glass elevator to meet friends for seasonally inspired dishes at Flames, visit our destination day spa that captures the serenity of the region with its nature-inspired treatments, or simply step out onto your room’s balcony to enjoy a quiet moment as you admire the endless treetops that stretch out before you.

Join Our Team at the iconic Four Seasons Hotel the Westcliff, Johannesburg. A stylish urban resort elevated on a hillside with panoramic views across the Johannesburg Zoo and the prestigious neighbourhoods’ of the Parks whilst working on a team that is built on mutual respect, collaboration, excellent service and passion for food and wine.

We seek a highly motivated and service-minded individual to join the Kitchen team as a Sous Chef .

The deeply instilled Four Seasons culture is personified by its employees, people who share a single focus and are inspired to offer great service. Four Seasons Hotels and Resorts has been ranked FORTUNE Magazine’s “100 Best Companies to Work For.”

“The reason for our success is no secret. It comes down to one single principle that transcends time and geography, religion, and culture. It’s the Golden Rule – the simple idea that if you treat people well, the way you would like to be treated, they will do the same.” – Isadore Sharp, Founder and Chairman Four Seasons Hotels and Resorts

Our Kitchen team is dedicated to accommodating guest & employee requests from the ordinary to the extraordinary.

• Be part of a cohesive team with opportunities to build a successful career with global potential.
• Have access to a robust benefit plan.
• Have the opportunity to engage in diverse and challenging work.
• Derive a sense of pride in work well done.
• Be recognized for excellence.

Learn more about what it is like to work at Four Seasons – visit us:

Further information:

Successful candidates must possess legal rights to work in South Africa

Please note that due to the large number of responses we receive, only candidates being considered for the above position will be contacted for an interview. Should you not have heard from us within 10 days of application, please consider your application unsuccessful at this time.

EE candidates including disabled applicants are welcome to apply.

Position: Sous Chef
Location: International placement onboard a cruise line

About the Opportunity:
Crew Life At Sea is recruiting experienced Sous Chefs on behalf of one of our luxury cruise line partners. This role is essential to maintaining world-class culinary operations across multiple dining venues onboard. You will assist the Executive Chef and Executive Sous Chef in managing daily kitchen activities, ensuring premium quality, consistency, and presentation of dishes.

This is an ideal position for culinary professionals with strong leadership skills and experience in 4- or 5-star hotels, fine dining establishments, or luxury cruise ships .

All placements are made directly with the cruise line Crew Life At Sea does not charge any recruitment or placement fees .

• Assist the Executive Sous Chef in managing all galley operations
• Supervise and mentor Chef de Partie, Demi Chefs, and Commis in assigned sections
• Ensure premium food quality, presentation, and portion control
• Oversee production schedules to ensure timely and efficient meal service
• Maintain compliance with food safety, hygiene, and USPH standards
• Assist in menu planning, recipe development, and inventory control
• Monitor food costs, reduce waste, and maintain budget compliance
• Provide training and leadership to maintain a motivated and high-performing team
• Step into the Executive Sous Chef role when required

• Competitive monthly salary paid in USD
• Accommodation and meals provided onboard
• Career development opportunities in luxury hospitality at sea
• Work in a multicultural, high-performance team environment
• Full support with onboarding, certification, and travel arrangements

• Minimum 2-3 years of experience as a Sous Chef in a 4- or 5-star hotel, resort, or on a cruise ship
• Strong knowledge of international cuisine and fine dining standards
• Ability to manage high-volume kitchens with multiple outlets
• Experience with food safety regulations (USPH/HACCP)
• Excellent leadership, communication, and organizational skills
• English proficiency at B2 level or higher

- Assist the Executive Chef in managing the kitchen operations, including food preparation, menu planning, and inventory management

- Supervise and train kitchen staff, ensuring they adhere to all safety and sanitation standards

- Oversee the preparation and presentation of all meals, ensuring they meet the company's high standards of quality and presentation

- Monitor food costs and work with the Executive Chef to develop cost-effective menus

- Collaborate with other departments, such as dining room and bar staff, to ensure a seamless dining experience for our guests

- Maintain a clean and organized kitchen, following all safety and sanitation guidelines

- Adhere to all company policies and procedures, including those related to food safety and hygiene

Qualifications:

- Minimum of 3 years experience as a Sous Chef in a high-volume, fine dining establishment

- Culinary degree or equivalent experience

- Strong knowledge of various cooking techniques and cuisines

- Excellent leadership and communication skills

- Ability to work well under pressure and in a fast-paced environment

- Passion for creating delicious and visually appealing dishes

- Willingness to work long hours and adapt to a flexible schedule

- Fluency in English (additional languages are a plus)

If you have a passion for cooking and a desire to provide exceptional dining experiences to our guests, we would love to hear from you. Apply now to join our team as a Sous Chef on board cruiseships.