110 Chef Manager jobs in South Africa

We're looking for a Head Chef/BOH Manager to join our dynamic team at our upmarket restaurant situated in Hermanus. We strive for perfection daily, and we only employ self-motivated and happy individuals.

The successful applicant must have

• A formal chef's qualification
• A minimum of three years of experience leading a kitchen/back-of-house team in an upmarket environment
• Strong administrative skills,
• Excellent stock management skills,
• Team leadership qualities,
• Proven cost management skills,
• organisational skills and an eye for detail,
• contactable references,
• own transport

Job Type: Full-time

Pay: R22 000,00 - R28 000,00 per month

Ability to commute/relocate:

• Hermanus, Western Cape 7200: Reliably commute or planning to relocate before starting work (Preferred)

Experience:

• Chef: 5 years (Required)

Location:

• Hermanus, Western Cape 7200 (Required)

Work Location: In person

Head Chef / Kitchen Manager

Location: Johannesburg, South Africa

Employment Type: Full-time

Salary Range: R30,000 – R35,000 (depending on experience)

Start Date: Immediate

Job Summary:

Che Argentine Grill is looking for an experienced Head Chef / Kitchen Manager to lead our kitchen operations. This role requires strong leadership, organizational skills, and the ability to oversee both kitchen production and grill operations while ensuring consistency, quality, and cost control.

Key Responsibilities:

• Oversee all kitchen operations, including grill and kitchen stations.
• Manage and train kitchen staff, ensuring high standards of performance.
• Maintain stock control, ordering, and supplier relationships.
• Ensure consistent food quality, presentation, and portioning.
• Implement hygiene, safety, and operational procedures.
• Develop menus and specials in collaboration with management.
• Support service during busy shifts and ensure smooth pass operations.
• Track kitchen costs, monitor waste, and meet cost-of-sales targets.

Requirements:

• Minimum 5–7 years of experience in a senior kitchen role.
• Strong leadership and communication skills.
• Proven ability to manage costs, stock, and supplier relationships.
• Experience in high-volume restaurants.
• Organized, proactive, and committed to team development.
• Culinary diploma or equivalent qualification preferred.

Job Types: Full-time, Permanent

Pay: R30 000,00 - R35 000,00 per month

Work Location: In person

Chef / Kitchen Manager required for a reputable restaurant based in East London 

Key Responsibilities may include but are not limited to the following: 

• Lead, inspire, and manage the kitchen team to deliver consistently exceptional cuisine.

• Plan, design, and execute seasonal and innovative menus aligned with our restaurant’s fine dining standards.

• Oversee stock control, supplier relationships, and cost management to ensure efficiency and profitability.

• Maintain the highest levels of hygiene, food safety, and compliance with all health regulations.

• Train, mentor, and develop kitchen staff to uphold service excellence and team cohesion.

• Work closely with front-of-house management to ensure seamless service and guest satisfaction.

Requirements

• At least 3 - 5 years experience as a Head Chef / Sous Chef in a fine dining or luxury hospitality environment ESSENTIAL

• At least 3 years general kitchen manager experience ESSENTIAL

• Strong leadership and people management skills.

• Exceptional culinary skills with a flair for creativity and presentation.

• Excellent organizational and multitasking abilities.

• In-depth knowledge of food safety, kitchen operations, and stock control.

• Ability to work under pressure while maintaining high standards.

Only shortlisted candidates will be contacted. Should you not receive a response within 14 days please consider your application unsuccessful. We will keep your CV on our database for any other relevant roles that may arise.

A new restaurant opening in Bedfordview is currently looking for a Head Chef / Kitchen Manager. The ideal candidate should possess a minimum of 6 years of relevant experience in both chef and kitchen management roles, with a strong background in a la carte restaurant environment. The ability to effectively coordinate and manage a busy kitchen operation is essential. Key responsibilities will include stock management, variances, and stock reporting. The successful applicant must possess excellent staff management skills and be capable of leading a kitchen brigade. Additionally, the ideal candidate should have experience in food cost, kitchen hygiene, and administration. The restaurant is seeking a senior candidate with a hands-on management style and the ability to multitask. Must also have strong cooking abilities. Must be creative and able to create new dishes. Salary R 20 - 25 K net depending on experience. Quote Reference RA154 when applying.

Fedics is in search of a Chef Manager to oversee the day-to-day operational management of a Key Account. The successful candidate will be responsible for maintaining a high-quality standard of deliverables in line with site-specific SLAs, managing client relations, performing site visits, and supporting and developing site management. Overall responsibility is to ensure the site is managed according to budgeted costings and growth targets and to ensure all standards are adhered to in line with best practices.

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.

• Proactively manage the Food Safety Management Systems, ensure compliance with OHSAct as well as manage Tsebo's Good Manufacturing Practices
• Menu planning and design; research and design; Innovation
• Ensure high quality of food preparation, presentation and service is up to Tsebo Catering Solutions standards by meeting all quality/star grading standards in all areas of responsibility.
• Organising, preparing & co-ordinating functions for the Unit
• Management of all administration, finances, debtors, budgets, HR-related practices, etc.
• To ensure the provision of quality food and service, to the requirements and satisfaction of the company.
• This includes all meals, functions, and resale items.
• To plan and cost menus, ensure that budgetary limits and prescribed menus are adhered to.
• To ensure correct and timely completion of all administrative work.
• To ensure that cash-up procedures are strictly adhered to.
• Ensure that all monies are banked following laid-down procedures.
• Ensure that staff records are up to date and kept in accordance with company and statutory requirements.
• Hire, train, and schedule catering staff, and be actively involved in developing existing catering staff in service techniques, menu presentation, policies, and procedures.
• Additional responsibilities include the reporting of operating statements, reports, and operational budgets, and the review of the collection of receivables.
• Menu development & costing, marketing functions as they relate to the catering department.
• To ensure that hygiene standards comply with company and statutory requirements.
• To ensure effective security in all areas under your control.
• To be aware of and respond to the needs of your staff, including induction, monitoring performance, coaching, and ensuring that appropriate training is affected.
• To carry out On-the-Job Training as requested by the company.
• To ensure that regular fire drills are held, evacuation procedures are understood and effected.
• To ensure that HACCP and NOSA regulations are adhered to.
• To complete and submit all necessary, relevant documentation in the event of fire, theft, burglary, or accident.
• To ensure that staff are correctly dressed at all times.
• To recruit, interview, and manage subordinates complying with company and statutory procedures.
• To constantly be aware of the needs of the customer, continuously striving to create the right environment.

• Strong Business Acumen
• Interpersonal skills
• Time Management skills
• Computer Skills
• Honest and reliable
• Attention to detail
• Innovative approach to streamlining systems
• Communication & organizational skills
• Accuracy

• Diploma in Food Production or Culinary Tertiary qualifications.

• 3 years experience managing a corporate kitchen

• Minimum 4 years experience in the catering and/or restaurant industry on a managerial.

• Own Vehicle

We are seeking a qualified and experienced Chef Manager to lead and oversee the culinary operations across various food service contracts within our organization. This is a dynamic role suited for a passionate professional with a strong blend of culinary expertise, leadership, and operational management.

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.

Culinary Leadership

• Design and implement innovative, seasonal menus that meet high standards of taste, presentation, and nutritional value.
• Ensure all meals are prepared and presented in line with established recipes and quality benchmarks.
• Oversee food preparation, cooking, and plating to maintain consistency and excellence.

• Train and supervise kitchen staff across multiple locations.
• Develop rosters and coordinate daily operations to ensure optimal staffing and productivity.
• Conduct performance evaluations and provide ongoing coaching and support.
• Take ownership of existing and new food sites, ensuring smooth integration and operational readiness.

• Maintain a safe, clean, and hygienic kitchen environment in accordance with health and safety regulations.
• Implement and monitor food safety protocols and ensure compliance across all sites.

• Manage kitchen budgets and control food costs effectively.
• Monitor margins and implement cost-saving initiatives without compromising quality.
• Analyze food cost reports and recommend adjustments to improve profitability.

• Engage with clients and customers to ensure satisfaction and address feedback promptly.
• Uphold high standards of customer service and food quality across all contracts.

.

Skills:

• Proven leadership and team management abilities across multi-site operations.
• Strong organizational and time management skills, with the ability to prioritize effectively.
• Excellent communication and interpersonal skills for engaging with staff, clients, and stakeholders.
• Proficiency in kitchen equipment, tools, and modern culinary techniques.
• Solid financial acumen, including budget oversight, food costing, and margin management.
• Deep understanding of health, safety, and hygiene regulations.
• Strategic thinking and adaptability to support the growth of new food sites.
• Minimum of 3 years' experience in a senior kitchen or chef management role.
• Proven experience in multi-site food service operations is highly advantageous.

• Matric
• Degree or diploma in Culinary Arts or related field