498 Chef Internship jobs in South Africa

We are seeking a skilled and passionate Chef to oversee all aspects of food preparation and kitchen operations in our busy restaurant/café environment. The ideal candidate will have a strong understanding of menu planning, cost control, and kitchen management, while ensuring high standards of quality, hygiene, and efficiency.

Key Responsibilities:

• Plan, develop, and update menus in collaboration with management, ensuring cost efficiency and creativity.

• Oversee food preparation and cooking to maintain consistent quality and presentation.

• Monitor and maintain kitchen inventory, stock levels, and food storage standards.

• Ensure full compliance with health, safety, and hygiene regulations.

• Maintain smooth communication between kitchen and front-of-house teams.

• Adapt menus and operations to meet customer feedback and seasonal availability.

• Ensure readiness for service during breakfast, lunch, and dinner shifts.

Requirements:

• Proven experience as a Chef in a restaurant or café environment.

• Strong leadership, organisational, and communication skills.

• In-depth knowledge of food safety regulations and best practices.

• Creative approach to menu design and recipe development.

• Ability to work under pressure and solve problems effectively.

• Flexible to work shifts, including days, nights, Sundays, and public holidays.

• Strong personality with a hands-on approach to management.

• Ensure the quality, presentation, consistency and taste of all meals
• Maintain appropriate hygiene standards of the workstations and kitchen at all times
• Ensure that specifications are correct according to the standard recipes
• Ensure daily and meals and food for functions are prepared timeously
• Ensure the correct accompaniments and condiments are served with all meals
• Control production costs, i.e. no over production, and use of leftovers
• Develop direct reports
• Provide input into the training and development of subordinates
• Assist the Assistant Catering Manager with menus; creativity and innovation

• Assist with the service and presentation of meals

• Grade 12 with a recognised Chef qualification and 3 years' experience

• Thorough knowledge of cookery terminology and preparation methods
• Knowledge of Halaal dietary needs and cultural requirements and constraints
• To oversee the preparation and cooking of all meals served by the Catering Department as per the standard recipes, production schedules and cycle menus

We are currently looking for an experience Chef to oversee the operation of the kitchen. To be responsible for the food that comes out of a kitchen from conception to execution.

As a leading African Integrated Workplace Management Solutions Provider, Tsebo Solutions Group offers clients reduced costs, risk and complexities together with increased quality, efficiency and productivity. We specialise in Catering, Facilities Management, Cleaning and Hygiene, Pest Control, Protection, Energy, Procurement, Workspace Design, Engineering, Remote Camps, and more. Developing our people – the heart of Tsebo – is the foundation of our purpose. The result is a knowledgeable workforce that is in touch with every nuance of our clients' needs. DOWNLOAD OUR ONE-PAGER to find out more about who we are in a nutshell.

• Oversee and maintain hygiene standards in the kitchen – Q PRO specific

• Implement new innovative and creative ideas(on meals and functions)

• Oversee and monitor the quality of food and presentation thereof

• Manage & train staff

• Quality & quantity controls on all food products.

• Keeping an update of market trends and reacting on these effectively and efficiently

• Any other duties as requested by management, within reason

• Interpersonal skills

• Communication skills: verbal/written

• Customer centric

• Commitment and excellence

• Initiative

• Organising/planning skills

• Productivity driven

• Cost awareness

• Computer literacy

• Business acumen

• Matric and tertiary qualification in Culinary Studies & Upmarket Cooking Skills

• Previous experience in similar position essential.

Chef Job Requirements:

• Previous kitchen experience at least 2 years.
• Passionate about food, eager to learn, and enthusiastic .
• Reliable, hardworking, and a great team player.
• Comfortable working in a fast-paced kitchen environment.
• Available to work weekdays and weekends.

Job Type: Full-time

Pay: R8 500,00 - R12 500,00 per month

Education:

• Diploma (Preferred)

Language:

• English and Afrikaans (Required)

Work Location: In person

Tasks:

The position is located in Burgundy Estate, Cape Town.

Take complete control of the kitchen.

Adhere to guidelines and work within the scope and limitations given.

Handle kitchen's daily operations (listed, but not limited to – opening and closing procedures/stock control & orders/flow of service/general communication/health, safety and hygiene) from opening to close of business.

Follow the Code of Conduct and Company Policies & Procedures.

Report to Manager on shift updates, stock required and challenges within your allocated section.

Ensure communication within the kitchen is clear and open.

Assist with Safety, Security and Maintenance of the premises, co-workers and kitchen operating equipment.

Maintain and improve Standard Operating Procedures/Recipes to ensure culinary excellence and

Consistency.

Assist with on-going kitchen staff training and motivation.

Conduct daily, weekly, monthly stocktakes.

Quality control – ensure portioning and freshness of all servings.

Stock control – ensure par stock levels are maintained in the kitchen.

Health & Safety control – includes personal hygiene / fridge & freezer management / food prep & storage.

Handover/pre-planning – ensure everything is in place in the kitchen before off days / holidays.

Job Type: Full-time

Pay: R32,00 - R34,00 per hour

Ability to commute/relocate:

• Malmesbury, Western Cape: Reliably commute or planning to relocate before starting work (Required)

Work Location: In person

Company Description

We suggest you enter details here

Role Description

This is a full-time on-site role for a Chef located in Johannesburg. The Chef will be responsible for preparing and cooking a wide variety of dishes, ensuring the highest quality standards in food presentation and taste. Day-to-day tasks include maintaining kitchen inventory, collaborating with kitchen staff, developing new menu items, and adhering to food safety and sanitation guidelines. The Chef will also be responsible for managing kitchen operations, including overseeing kitchen staff and ensuring efficient workflow.

Qualifications

• Proficiency in various cooking techniques and cuisines
• Experience in kitchen management and operations
• Knowledge of food safety and sanitation regulations
• Ability to develop and create new recipes
• Strong organizational and multitasking skills
• Excellent communication and teamwork skills
• Relevant culinary degree or certification is a plus
• Previous experience as a Chef or in a similar culinary role

Globaltrack is looking for a passionate and motivated chef who is hungry to learn and

eager to grow. This role is designed for someone who wants to move beyond just

cooking, gaining hands-on experience across all aspects of being a chef — in a

supportive, creative, and professional environment.

Department

University of Venda -> Vice Chancellor and Principal -> Deputy Vice Chancellor: Teaching and Learning -> Faculty of Health Sciences

Job Title

CHEF (SOUS CHEF)

Post Level

Grade 12

Job Type

Support - Univen Funded

Closing Date

Job Requirements

• A National Diploma in Culinary Studies, Professional Cookery, Food Service Management, Hospitality Management, or a related field.
• A minimum of two years' experience as a Sous Chef
• A valid driver's licence is required.
• Experience in mass catering will be an added advantage.
• Strong written and verbal communication skills.
• Excellent problem-solving abilities.
• Effective leadership and interpersonal skills.
• Proficient in computer literacy.

Duties

• Plan menus and coordinate the procurement of ingredients.
• Oversee food preparation and service.
• Ensure compliance with hygiene, health, and safety standards.
• Manage staff and handle general administrative tasks.
• Assist in the training of students.