507 Chef Positions jobs in South Africa

• Manage the daily operations of the kitchen and supervise kitchen staff.
• Plan, develop, and execute menus for all guest meals.
• Organise and maintain the kitchen, stock room, and pantry.
• Manage stock orders, stock takes, and inventory control using Excel.
• Handle lodge shopping trips as required.
• Ensure compliance with hygiene, health, and safety standards.
• Maintain high culinary standards and consistency in all meals.

• Previous lodge experience is essential.
• Must be stable, reliable, and professional.
• Non-smoker and non-drinker.
• Valid drivers licence.
• Strong organisational and leadership skills.
• Traceable references.

• Salary: R18,000 R23,000 (negotiable)
• Live-in accommodation provided
• Meals on duty

Position Purpose
The Head Chef leads and manages all culinary operations to deliver exceptional dining experiences aligned with the standards of a luxury safari lodge. This includes innovative menu development, kitchen team leadership, operational efficiency, hygiene compliance, and financial performance, while upholding the brand's values and guest experience promise.

Key Performance Areas & Responsibilities
Kitchen Operations & Food Preparation

• Lead and train the kitchen team to deliver consistent, high-quality meals in line with lodge and brand expectations.
• Design and implement seasonal, innovative, and globally inspired menus that reflect both local culture and guest preferences.
• Ensure strict portion control and presentation consistency to meet fine dining standards.
• Oversee food preparation, ensuring efficiency, hygiene, and attention to dietary and allergy requirements.
• Conduct quality checks on food taste, appearance, and service timeliness.

Guest Experience & Service

• Engage with guests to understand preferences, gather feedback, and accommodate special dietary requirements.
• Ensure guest meals (plated and buffet) are presented beautifully, in keeping with luxury lodge aesthetics.
• Collaborate with Front of House and Management to personalise culinary offerings based on guest profiles.
• Proactively manage guest complaints, preferences, and feedback loops to continuously improve.

Team Leadership & Staff Development

• Identify high-potential team members and mentor them for future growth within the MORE group.
• Implement training plans using internal and external trainers; maintain a culture of continuous development.
• Conduct quarterly performance appraisals with meaningful feedback and action plans.
• Enforce discipline and maintain professional standards in line with company HR policies.

Kitchen Administration & Financial Management

• Assume full responsibility for all kitchen stock, wastage, variances, cost control, and reporting.
• Ensure daily, weekly, and monthly food costs meet budgetary targets without compromising quality.
• Conduct accurate stocktakes and ensure compliance with procurement and inventory policies.
• Prepare annual departmental budgets and monitor monthly performance against forecast.

Health, Safety & Hygiene

• Enforce hygiene and HACCP protocols across all kitchen operations.
• Ensure cleanliness and functionality of kitchen equipment; report and follow up on maintenance issues.
• Train staff on safe use of chemicals and food handling practices.
• Uphold fire safety, health, and hygiene policies and ensure full team compliance.

Sustainability & Community Impact

• Champion sustainable practices in food sourcing, waste management, and energy use.
• Promote local sourcing and support of nearby farmers and artisans where possible.
• Encourage staff and guests to engage in the property's environmental and community programmes.

Human Resources & Scheduling

• Monitor and manage team leave, overtime, and attendance.
• Support staff in other departments as required, based on lodge priorities.
• Stay abreast of local labour law and ensure compliance in rostering and performance management.

Leadership & Culture

• Set the tone for a positive, respectful, and driven team culture.
• Act as a role model for professional appearance, time management, and guest engagement.
• Foster collaboration across departments and between sister properties.
• Remain flexible to operational needs, including schedule changes and inter-department support.

Knowledge & Competencies

• Advanced culinary knowledge including international cuisine, fine dining, and dietary requirements.
• Stock and supply chain procedures, food safety, HACCP, and cost control.
• Menu engineering and sustainability in culinary operations.
• Financial principles including budget forecasting and P&L interpretation.
• Written documentation, SOPs, and training material creation.

Skills

• Leadership and mentoring of diverse culinary teams.
• Attention to detail in food preparation, presentation, and hygiene.
• Strong interpersonal and communication skills.
• High adaptability, creativity, and problem-solving ability.
• Proficiency in Microsoft Office and POS stock control systems.

Qualifications & Experience

• Formal Chef qualification (Diploma or higher).
• Minimum 5 years in a similar Head Chef role, preferably in a luxury lodge or fine-dining setting.
• Excellent time management and ability to work under pressure.
• Demonstrated experience in menu design, budgeting, and team development

Please Add FOOD PORTFOLIO

An exciting career opportunity has been created at The President Hotel to handle the growing demand as we continue our journey towards being recognised as a true luxury destination.

Our purpose is simple yet powerful: to create and inspire memorable experiences.

Our vision: to become Cape Towns most loved hotel.

Set in the heart of Bantry Bay, between Cape Towns vibrant city life and the Atlantic Ocean, The President Hotel is renowned as the Mother Citys most loved destination hotel. With 349 stylish rooms, apartments, and suites, breathtaking views, a palm-lined infinity pool, world-class restaurants, and state-of-the-art conference and event venues, The President offers an iconic working environment where excellence meets opportunity.

Were seeking a Head Chef to lead our culinary brigade and drive innovation across all our dining outlets. This is an exceptional opportunity for a dynamic leader who embodies creativity, operational excellence, and a passion for gastronomy at the highest level.

Strategic Leadership

Develop and execute the hotels culinary vision and strategy, ensuring alignment with our brand and guest expectations.

Team Management

Lead, motivate, and mentor the kitchen brigade across restaurants, banqueting, in-room dining, and special events.

Menu Design & Innovation

Design seasonal, creative menus that blend local and international culinary trends while elevating guest experiences.

Quality Assurance

Uphold uncompromising standards of taste, presentation, and consistency across all food outlets.

Operational Oversight

Ensure smooth daily operations, collaborating with Food & Beverage, Events, and Procurement departments.

Cost Control & Budgeting

Monitor food costs, portion control, and supplier performance to ensure profitability without compromising quality.

Staff Development

Recruit, train, and inspire kitchen talent, fostering a culture of growth, accountability, and excellence.

Health, Safety & Compliance

Maintain strict adherence to HACCP, hygiene regulations, and safety standards.

Event Coordination

Oversee culinary aspects of VIP events, banquets, and functions, ensuring flawless execution.

Sustainability Initiatives

Champion sustainable practices including waste reduction, responsible sourcing, and eco-friendly kitchen management.

Guest Interaction

Engage with guests when appropriate, gathering feedback to refine and enhance culinary experiences.

Culinary degree or equivalent professional training

Minimum 810 years of progressive culinary experience

At least 35 years in an Executive Chef or Executive Sous Chef role within a luxury hotel

Visionary leadership with expertise in global cuisines and luxury dining

Strong organizational, financial, and procurement management skills

Proficiency in kitchen systems and supplier management platforms

Creative, innovative, and detail-driven approach

Exceptional interpersonal and team-building abilities

Proven success in high-pressure and large-scale service environments

Competitive market-related salary

50/50 contribution to provident fund

Company contribution to medical aid

Opportunity to work in one of Cape Towns most iconic hotels

Applicants must hold a valid South African ID

Only candidates with relevant luxury hotel experience will be shortlisted

Ensure your CV is fully updated

All shortlisted applicants will be invited to a virtual introduction interview

Join us on our exciting journey and help shape unforgettable culinary experiences at The President Hotel - where excellence meets passion.

Thank you to everyone who applies. While wed love to respond personally, only shortlisted candidates will be contacted.

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 Advertisement – Head Chef

Location: Accra - Ghana

Start Date: ASAP

We are excited to announce the opening of our brand-new aparthotel and are looking for a passionate, creative, and experienced Head Chef to lead our kitchen team. This is a unique opportunity to be part of a growing hospitality brand from the very beginning and to put your signature on a fresh, modern culinary offering.

Key Responsibilities:

• Oversee the daily operations of the kitchen, ensuring high standards of food quality, presentation, and service.
• Design and develop innovative menus that complement the aparthotel's concept and appeal to both short- and long-term guests.
• Manage kitchen staff, including recruitment, training, and scheduling.
• Monitor stock levels, place orders, and control costs to maintain profitability.
• Ensure compliance with health, safety, and hygiene standards.
• Collaborate with management to support events, functions, and guest experiences.

Requirements:

• Proven experience as a Head Chef or Senior Sous Chef in hotels, aparthotels, or restaurants.
• Strong leadership skills with the ability to inspire and manage a team.
• Excellent knowledge of modern culinary trends, techniques, and dietary requirements.
• Strong organizational and financial management skills.
• A passion for food innovation and delivering exceptional guest experiences.

What We Offer:

• The opportunity to shape the culinary identity of a new and exciting brand.
• A supportive and dynamic working environment.
• Career growth opportunities within a growing hospitality group.

If you are ready to bring your creativity and expertise to a new chapter in hospitality, we would love to hear from you.

Job Type: Full-time

Work Location: In person

Company Description

Hotel & Caterer

Role Description

This is a contract on-site role for a Head Chef at TABLES Catering in the City of Johannesburg. Full time position will be offered to the right candidate. The Head Chef will be responsible for overseeing the kitchen operations, designing menus, training kitchen staff, and ensuring high-quality food preparation and presentation.

Qualifications

• Culinary Arts, Menu Planning, and Food Preparation skills
• Team Management and Training skills
• Creativity and Attention to Detail
• Knowledge of Food Safety and Sanitation regulations
• Excellent Time Management and Organizational skills
• Experience working in a catering or restaurant environment
• Ability to work in a fast-paced and high-pressure, high volume environment
• Culinary degree or relevant certification / experience

Company Description

The Wine Glass is a restaurant with a central theme revolving around great wine. We offer more than 100 wines on our menu, all available by the glass, which allows endless combinations to satisfy your appetite. Our food menu has a distinctly Mediterranean format, with a strong focus on seafood. We prioritize quality and provenance of ingredients, supporting local suppliers where possible. Our cooking style is sophisticated bistro, providing a wholesome, unfussy dining experience with clean and healthy flavors and textures.

Role Description

This is a full-time, on-site role for a Head Chef located in Stellenbosch. The Head Chef will be responsible for overseeing the daily kitchen operations, managing kitchen staff, ensuring the quality and consistency of dishes, and maintaining high standards of cleanliness and food safety. Additional responsibilities include sourcing ingredients, managing food costs, and collaborating with the restaurant management team to provide exceptional dining experiences.

Qualifications

• Proven experience as a Head Chef or similar role in a busy kitchen environment
• Excellent leadership and management skills
• Strong organizational and time management skills
• Proficiency in sourcing ingredients and managing food costs
• Ability to work well under pressure and in a fast-paced environment
• Knowledge of food safety and sanitation regulations
• Culinary degree or equivalent is preferred
• Passion for wine and the ability to pair wines with dishes is a plus

HEAD CHEF – NEW RESTAURANT OPENING IN LANGEBAAN

Langebaan, West Coast, Western Cape

Full-Time | Hospitality Environment

Competitive Rates

We're searching for a talented
Head Chef
to take charge of our kitchen operations and set the tone for quality, creativity, and consistency. You'll lead a motivated team, oversee menu execution, and craft dishes that leave a lasting impression on every guest.

Requirements:

• 5+ years' experience in a similar role

• Strong leadership and mentoring abilities

• Skilled in stock control, hygiene, and cost management

• Creative flair with a commitment to presentation and quality

Apply Now:
Send your CV to

Brief description

The main purpose of this position is to manage the culinary multiple aspects of the South African Reserve Bank (SARB) overseeing kitchen and restaurant operations, managing staff, inventory, food preparation and serving.

Detailed description

The successful candidate will be responsible for, among other tasks, the following key performance areas:

• Plan and execute work for self and others to ensure that work allocated is completed within set time and defined standards.
• Actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the food and beverage operation and ensure that good quality and safe meals are produced.
• Supervise the administration for inventory requests and stock control process.
• Ensure expenditure within prescribed limits (when planning and preparing client menus) and recovery of service request costs.
• Coordinate scheduled maintenance and report unplanned repairs to equipment to ensure continuous service delivery.
• Take responsibility for the ordering of hospitality commodities to ensure there are sufficient stock levels within the kitchen.
• Compile and provide manager and senior personal in the department with monthly Opex budget variance report and the quarterly forecasting report.
• Supervise adherence to food safety and hygiene standards in accordance with relevant standards and legislations.
• Implement, report, and communicate the sustainability initiative results and provide recommendations as well as review initiatives where necessary.
• Stay current with developments within hospitality industry and advice on new products and/or services in the market and run awareness campaigns.
• Identify and propose improvements to methods, practices, procedures and processes.
• Lead engagements with internal, including events coordination and customer satisfaction and external stakeholders (outsourced partners) to ensure efficient and effective service delivery.
• Compile and provide management information through periodic integrated reporting to manager and other senior personnel in the department.
• Be part of the tender panel and processes for all Hospitality services commodities.
• Manage the performance and development of team members.
• Train, develop and motivate kitchen staff and manage kitchen staff activities.
• Identify position gaps, recruit, and sit in interviews for kitchen.