625 Chef Positions jobs in South Africa

• Minimum 35 years experience in a senior kitchen role
• Formal culinary qualification advantageous
• Proven ability to lead, train, and motivate kitchen teams
• Strong knowledge of food costing, stock management, and menu planning
• Commitment to hygiene, food safety, and HACCP compliance
• Creativity, attention to detail, and passion for culinary excellence
• South African citizen with a valid ID

• Culinary Expertise Execute and oversee high-quality cooking and presentation across all outlets
• Leadership & Team Management Supervise, train, and inspire kitchen staff to perform at their best
• Menu Development Assist in designing innovative, seasonal, and guest-focused menus
• Inventory & Cost Control Monitor stock levels, manage orders, and optimise food costs
• Health, Safety & Hygiene Ensure strict adherence to hygiene, safety, and regulatory standards
• Event & Banquet Support Contribute to successful culinary execution for functions and special events

• Assist the Executive Chef with planning and executing daily kitchen operations
• Supervise and support kitchen staff across all sections, providing guidance, mentorship, and training
• Contribute to seasonal menu planning, recipe development, and presentation standards
• Monitor and maintain food quality, portion control, and consistency in all dishes
• Manage inventory, stock levels, ordering, and control food costs
• Ensure all hygiene, health, and safety standards are strictly followed in the kitchen
• Support culinary operations for banquets, events, and special functions
• Collaborate with other departments to ensure smooth service and guest satisfaction
• Uphold the hotels values of Teamwork, Respect, Innovation, Accountability, Passion, and Integrity

• Must hold a valid South African ID
• Only candidates with relevant kitchen experience will be shortlisted
• Ensure your CV is 100% updated
• All applicants will attend a virtual introduction interview
• Recruitment aligns with the companys Employment Equity Plan

Kendrick Recruitment is seeking a passionate and experienced Lodge Chef / Head Chef to join a well-established luxury lodge in the heart of the Limpopo bushveld. This live-in role is ideal for a dedicated culinary professional who enjoys working in remote locations and creating memorable dining experiences for both local and international guests.

Key Responsibilities:

Prepare and present meals of a high standard for lodge guests (breakfast, lunch, dinner, bush dinners, etc.).

Plan weekly menus based on guest preferences, dietary requirements, and available ingredients.

Manage kitchen stock, place grocery orders, and maintain supplier relationships.

Maintain hygiene, food safety, and cleanliness standards in the kitchen.

Coordinate with lodge management and service staff to ensure a seamless guest experience.

Oversee kitchen assistants and ensure smooth daily kitchen operations.

Create special dining experiences, including boma dinners and bush breakfasts.

Lead, train, and supervise kitchen staff to maintain high culinary standards.

Innovate and develop seasonal or themed menus to enhance the guest experience.

Requirements:

Minimum 3 years’ experience as a Chef in a lodge, hotel, or safari camp environment.

Skilled in bush cuisine and creative menu planning with limited resources.

Strong understanding of plated and buffet-style service.

Experience accommodating dietary restrictions (vegan, gluten-free, etc.).

Formal culinary training or equivalent experience preferred.

Ability to work in a remote environment and live on-site.

Strong organisational, leadership, and communication skills.

Team player with a “can-do” attitude and attention to detail.

Passionate about hospitality and delivering exceptional guest experiences.

Package Offered:

Competitive salary (R10,000 – R15,000 depending on experience).

Live-in accommodation provided.

Work cycle: 21 days on / 7 days off.

Gratuities and tips directly from guests.

Opportunity to work in a beautiful, conservation-focused environment.

This is an excellent opportunity for a skilled and motivated Chef to lead a lodge kitchen, creating exceptional culinary experiences in a stunning bushveld setting.

Overview

As the Lodge Head Chef, you hold a senior leadership position in the culinary team of a lodge, overseeing all aspects of food preparation, menu planning, kitchen operations, and culinary experiences for guests.

• Menu Development: Create innovative and appealing menus that align with the culinary vision and concept of the establishment. Stay abreast of industry trends, ensuring the menu remains current and competitive.
• Kitchen Management: Lead and manage the kitchen staff, including chefs, cooks, and kitchen assistants. Organize and supervise food preparation, ensuring quality and consistency.
• Food Quality and Presentation: Maintain high standards of food quality, taste, and presentation. Conduct regular quality checks to ensure consistency and adherence to recipes.
• Cost Control: Manage food costs through efficient menu planning, inventory control, and waste reduction. Collaborate with the management team to set and achieve budgetary targets.
• Staff Training and Development: Train, mentor, and develop kitchen staff to enhance their skills and performance. Foster a positive and collaborative work environment within the kitchen.
• Health and Safety Compliance: Ensure compliance with all health and safety regulations and sanitation standards. Conduct regular inspections to maintain a clean and safe working environment.
• Supplier Relations: Establish and maintain relationships with food suppliers and vendors. Source high-quality ingredients at competitive prices.
• Creativity and Innovation: Bring creativity and innovation to the kitchen, introducing new dishes and culinary techniques. Stay informed about culinary trends and incorporate them into the menu when appropriate.
• Customer Satisfaction: Collaborate with the front-of-house staff to ensure a seamless and enjoyable dining experience for guests. Address customer feedback and strive for continuous improvement.
• Event Planning and Catering: Contribute to the planning and execution of special events, private functions, and catering services.
• Adherence to Regulations: Ensure compliance with food safety regulations, licensing requirements, and other relevant industry standards.
• Inventory Management: Oversee the management of kitchen inventory, including ordering, receiving, and storage of food supplies.

• A minimum of 4 years running a kitchen as an executive chef in a 4-star environment.
• Culinary school diploma or degree in Food service management, related field
• Proven Track record in kitchens, food development and people management experience
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
• Keep up with cooking trends and best practices worldwide
• Ability to spot and resolve problems efficiently.
• Mastery in delegating multiple tasks
• Communication and leadership skills
• Up to date with food and beverages trends and best practices
• Ability to manage personnel and meet financial targets.

Tucked in the heart of the Elephant Coast, this 4-star lakeside getaway is on track to becoming one of the most sought-after destinations in northern KwaZulu-Natal. Weve got big plans in the pipeline and need talented individuals to help steer us in the right direction.

The Lodgeis an anchor property of the group, a mixed-use accommodation group working towards greater accountability and local impact. Together, were on a mission to actively create a brighter future.

Remuneration is based on Experience and Merit but we invite also young up and coming star chefs to apply as you could be the next big thing

Please take note of the the position is in Kwa-Zulu Natal.

Overview

To develop and plan menus, establish recipes and food purchase specifications, coordinate, execute, supervise and evaluate all the food production activities of a fast-paced operation. The Head Chef must be qualified and will assist in the management of strategic and day-to-day operations.

• Relevant tertiary qualification in hospitality or the relevant experience in the industry
• Must be a qualified chef
• Knowledge of the catering environment ranging from fine dining to restaurant dining
• Knowledge of South African and industry-specific law
• Strong financial acumen, proven budgetary and food control practices

• To develop and plan menus
• Establish recipes and food purchase specifications
• Coordinate, execute, supervise and evaluate all food production activities of a fast-paced operation
• Assist in the management of the strategic and day to day operations of the operation
• Management of the production team includes:
  • Overseeing, implementation and responsibility for all Occupational Health and Safety across the site in the food production areas
  • Assisting the manager to uphold the customer service standards in daily trading
  • Providing tasteful, well designed menus with costings to ensure the business operates at its optimum GP% requirements
  • Food innovation and promotional menus that includes the latest trends in visual display and grab & go items
  • Placing orders for kitchen production and menus
  • Accurate compliance with daily tie backs, stock control and waste recordings
  • Keeping the necessary stock par levels to ensure efficiency and preventing stock wastage
  • Ensuring that the teams abides by the working hours and break times
  • Ensuring that the company disciplinary guidelines are followed

Head Chef Luxury Property Group Thabazimbi

Kendrick Recruitment is currently seeking a highly skilled and passionate Head Chef for a prestigious luxury property group based in Thabazimbi. This is a live-in role with a negotiable salary depending on experience. The successful candidate will be guest-facing have a vibrant personality and be confident leading a team in a dynamic and hands-on environment.

Position : Head Chef

Location : Thabazimbi

Property Type : Luxury Property Group

Salary : Negotiable DOE (Live-in)

Key Focus Areas :

Kitchen Operations & Financial Control

Oversee effective kitchen administration to minimise shortages and wastage

Full accountability for stock control variances and cost management

Implement robust stock systems and cost-saving measures

Manage kitchen assets and ensure maintenance standards are upheld

Analyse monthly accounts and take corrective action where necessary

Maintain profitability of the kitchen department

Hygiene Standards & Food Quality

Ensure cleanliness and hygiene in all kitchen areas

Maintain and monitor fridges and stores at correct levels

Monitor food quality taste and presentation across all outlets

Control portion sizes and ensure consistent plating

Maintain high standards of preparation and food safety

Guest Interaction & Service Delivery

Engage with guests ensuring culinary experiences align with expectations

Be present on the kitchen floor leading service by example

Collaborate effectively with Front of House and Management

Team Training & Development

Identify team members with potential for growth

Implement structured training programmes using internal and external resources

Provide mentorship guidance and regular performance appraisals

Drive performance management and succession planning initiatives

Menu Design & Innovation

Design and implement menus suited to various outlets and dietary needs

Remain current with international culinary trends and guest preferences

Use creativity to enhance culinary offerings and guest satisfaction

Requirements :

Relevant culinary qualifications and certifications

Strong background in 5-star hospitality and remote property environments

Knowledge of dietary cultural and religious food requirements

Proven track record in kitchen management budgeting and reporting

Excellent communication time management and problem-solving skills

Ability to work well under pressure and maintain high standards

Strong leadership skills with a focus on team development and training

Energetic guest-focused hands-on approach to operations

This role offers an exciting opportunity for a talented chef looking to deliver world-class cuisine in a luxury bush setting while playing a key role in team development and guest satisfaction. Apply now to be part of a renowned property group committed to culinary excellence.

Key Skills

Culinary Experience,Food Handling,Restaurant Experience,Kitchen Management Experience,Food Preparation Experience,Kitchen Experience,Food Industry,Cooking,Cost Control,Baking,Sanitation,Leadership Experience

Employment Type : Full Time

Experience : years

Vacancy : 1

Overview

Purpose of the role: To develop and plan menus, establish recipes and food purchase specifications, coordinate, execute, supervise and evaluate all the food production activities of a fast-paced operation. The Head Chef must be qualified and will assist in the management of strategic and day-to-day operations.

• Relevant tertiary qualification in hospitality or the relevant experience in the industry
• Must be a qualified chef
• Knowledge of the catering environment ranging from fine dining to restaurant dining
• Knowledge of South African and industry-specific law
• Strong financial acumen, proven budgetary and food control practices

• To develop and plan menus
• Establish recipes and food purchase specifications
• Coordinate, execute, supervise and evaluate all food production activities of a fast-paced operation
• Assist in the management of the strategic and day to day operations of the operation
• Overseeing, implementation and responsibility for all Occupational Health and Safety across the site in the food production areas
• Assisting the manager to uphold the customer service standards in daily trading
• Providing tasteful, well designed menus with costings to ensure the business operates at its optimum GP% requirements
• Food innovation and promotional menus that includes the latest trends in visual display and grab & go items
• Placing orders for kitchen production and menus
• Accurate compliance with daily tie backs, stock control and waste recordings
• Keeping the necessary stock par levels to ensure efficiency and preventing stock wastage
• Management of the production team includes: ensuring that the teams abides by the working hours and break times
• Management of the production team includes: ensuring that the company disciplinary guidelines are followed

Overview

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.

• 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

Overview

Dream Hotels & Resorts lives by its 8 core values. Our team is dedicated to being reliable and accountable, fostering empathy to understand others' feelings and collaboratively find solutions, and prioritizing sustainability in environmental, financial, and social aspects. Rooted in humanity, trust, dynamism, excellence, and joy, we celebrate diversity, prioritize integrity, embrace creativity, pursue quality, and foster a joyful work environment to connect people with our surroundings and each other. These play a part in our day-to-day decision making & operation requirements.

As the Head Chef, you will hold a senior leadership position in the culinary team of our lodge. Your role will involve overseeing all aspects of food preparation, menu planning, maintaining a 34% costing, kitchen operations, FCS compliance and training, staff training, and culinary experiences for guests.

• Menu Development: Create innovative and appealing menus that align with the culinary vision and concept of the establishment.
• Kitchen Management: Lead and manage the kitchen staff, including chefs, cooks, and kitchen assistants.
• Food Quality and Presentation: Maintain high standards of food quality, taste, and presentation.
• Cost Control: Manage food costs through efficient menu planning, inventory control, and waste reduction.
• Staff Training and Development: Train, mentor, and develop kitchen staff to enhance their skills and performance.
• Health and Safety Compliance: Ensure compliance with all health and safety regulations and standards.
• Supplier Relations: Establish and maintain relationships with food suppliers and vendors to ensure high-quality ingredients and supplies.
• Creativity and Innovation: Bring creativity and innovation to the kitchen, introducing new dishes and culinary techniques.
• Customer Satisfaction: Collaborate with the front-of-house staff to ensure a seamless and enjoyable dining experience for guests.
• Event Planning and Catering: Contribute to the planning and execution of special events, private functions, and catering services.
• Adherence to Regulations: Ensure compliance with food safety regulations, licencing requirements, and other relevant industry standards, including training.
• Inventory Management: Oversee the management of kitchen inventory, including ordering, receiving, and storage of food supplies.

• A minimum of 3 years of experience running a kitchen as a head chef in a 3-star environment.
• Proven track record in kitchen management and food development experience.
• Strong understanding of team dynamics and customer satisfaction.
• Working knowledge of various computer software programmes, such as MS Office, restaurant management software, and POS systems.
• Culinary science or related certificate.
• Ability to keep up with cooking trends and best practises worldwide.

Overview

Our Client, a family-run lodge, is seeking a talented and passionate Head Chef to lead our culinary team. The Head Chef will be responsible for creating exceptional dining experiences for our guests while ensuring the highest standards of food quality, hygiene, and presentation. This role requires a strong leadership presence and creativity in menu development.

• Designing and preparing seasonal menus and accommodating dietary restrictions and preferences.
• Managing kitchen operations, including supervising and training kitchen staff, scheduling, and ensuring efficient workflow.
• Maintaining high standards of food quality, taste, and presentation in all dishes.
• Overseeing inventory control, including ordering, storage, and waste management, while minimizing costs.
• Providing exceptional service and engaging with guests to receive feedback.
• Ensure the kitchen adheres to all local health and safety regulations, implementing best practices for food safety and hygiene.

• Proven experience as a Head Chef or Sous Chef in a high-quality restaurant, lodge or hospitality setting.
• Culinary degree or equivalent qualification is preferred.
• Strong knowledge of various cooking techniques, cuisines, and dietary needs.
• Excellent leadership and communication skills, with the ability to work collaboratively in a team environment.
• Passion for wildlife and conservation, with an understanding of the safari camp experience is a plus.

Should meet the above criteria, we invite you to apply directly to the advertisement. Should you not hear back from us within 2 weeks of application, kindly consider your application as unsuccessful.