56 Chef Positions jobs in Cape Town

We are seeking a skilled and efficient Demi Chef to join our client’s fine dining restaurant in the Northern Suburbs of Cape Town. The ideal candidate will work closely with the Executive Chef, assisting with meal preparation and overall kitchen operations.

• Please note: The restaurant is not located on a public transport route – own reliable transport is essential .
  Fine dining experience is a must.

Key Responsibilities

• Take responsibility for all dishes prepared in your section, ensuring high standards of quality and consistency.

• Oversee line or station cooks within your production area (e.g., potager, saucier, vegetable, or pastry section).

• Manage preparation, cooking, and plating to ensure excellent presentation and timely service.

• Collaborate with the Executive Chef and team to maintain smooth kitchen operations.

Requirements

• Formal Culinary Arts certification.

• Proven experience in a fine dining kitchen.

• Strong understanding of food health and safety regulations.

• Ability to work under pressure and stand for extended periods.

• Excellent organizational and communication skills.

• Creative approach to problem-solving when faced with limited ingredients or resources.

If you do not hear from us within 14 days, please consider your application for this role unsuccessful. By submitting your application for this position, you consent to the retention of your personal information in our database for future employment opportunities. You also grant permission for your details to be reviewed by third parties solely for recruitment and employment purposes. Additionally, you confirm that all information provided is accurate and truthful.

We are seeking a dedicated and efficient Commis Chef to join our client’s team. The successful candidate will assist the Chef de Partie with meal preparation and various kitchen duties, ensuring the smooth operation of a busy, professional kitchen.

Newly qualified culinary graduates are encouraged to apply.

• Please note: The restaurant is located in the Northern Suburbs of Cape Town, and there is no access to public transport . Own reliable transport is essential to secure an interview.

Key Responsibilities

• Assist in preparing meal ingredients, including seasoning meats and washing, peeling, and chopping fruits and vegetables.

• Prepare basic salads, sauces, and other dishes as directed by the Chef de Partie.

• Receive and check deliveries, ensuring all items are of the correct quantity and quality.

• Monitor stock levels and report low or depleted supplies to the supervisor.

• Discard expired or spoiled food items in accordance with food safety guidelines.

• Maintain a clean and sanitized workstation and perform general cleaning duties as required.

Requirements

• Certification in Culinary Arts (or equivalent qualification).

• Previous experience in a commercial kitchen environment.

• Strong knowledge of food health and safety standards.

• Ability to stand for extended periods and work under pressure.

• Excellent organizational and multitasking skills.

If you do not hear from us within 14 days, please consider your application for this role unsuccessful. By submitting your application for this position, you consent to the retention of your personal information in our database for future employment opportunities. You also grant permission for your details to be reviewed by third parties solely for recruitment and employment purposes. Additionally, you confirm that all information provided is accurate and truthful.

Sous Chef – Job Description

Position Summary:

Pepper Club Hotel is seeking a skilled and motivated Sous Chef to support our Executive Chef in managing kitchen operations, ensuring food quality, and maintaining a safe and productive culinary environment. The Sous Chef plays a pivotal role in leading kitchen staff, developing menus, and upholding hygiene and safety standards.

Key Responsibilities:

1. Overseeing Kitchen Staff

• Supervise and coordinate daily activities of cooks and other kitchen staff.

• Train, mentor, and support junior kitchen employees.

• Schedule staff shifts to ensure optimal kitchen coverage at all times.

2. Menu Planning and Development

• Collaborate with the Head Chef on menu creation and recipe development.

• Evaluate ingredients and prepared dishes for quality, cost-efficiency (COS), and consistency.

• Innovate with new recipes and refine existing offerings to enhance the dining experience.

3. Maintaining Hygiene and Safety Standards

• Ensure full compliance with food safety and hygiene regulations.

• Maintain cleanliness and organization of kitchen work areas and equipment.

• Conduct routine inspections to uphold health and safety standards.

Essential Skills and Qualifications:

Culinary Expertise

• In-depth knowledge of diverse cooking techniques, ingredients, and kitchen tools.

• Proven ability to prepare and present a wide range of cuisines with creativity and consistency.

Leadership and Communication

• Strong leadership skills to inspire and manage a team effectively.

• Excellent verbal and written communication skills for coordinating with staff and other departments.

Time Management and Organization

• Ability to multitask efficiently in a high-pressure, fast-paced environment.

• Highly organized with a detail-oriented approach to culinary operations.

Educational and Professional Background

• Degree or diploma from a recognized culinary institution.

• Several years of hands-on experience in a professional kitchen setting.

• Valid certifications in food safety and hygiene practices.

• Manages the day to day delivery of the food production operation and culinary team within a specific outlet with the objectives of delivering quality culinary products,
• maximising revenue through controlling operational efficiencies and productivities,
• operating equipment and stock, in line with Company standards.

• 3-Year Culinary Diploma or equivalent National Culinary Qualification at a Diploma level
• Membership with South African Chefs Association and other relevant culinary accreditation
• 5-6 years experience and track record in a similarly graded hotel / restaurant kitchen environment of which at least 2 years experience must have been as a chef de partie

About the Company

Responsible for the implementation of innovative, creative menu’s and recipes that are of the highest quality, presentation and flavour that suits the gastronomical mark of the property within the price range set by Group Support Service. Excellent guest satisfaction can only be achieved through the smooth running of an extremely hygienic kitchen and preparation area, waste and stock control and well-trained employees.

About the Role

Responsible for the implementation of innovative, creative menu’s and recipes that are of the highest quality, presentation and flavour that suits the gastronomical mark of the property within the price range set by Group Support Service.

Responsibilities

Culinary:

• Check the quality of raw and cooked food products to ensure that standards are met.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Check the quantity and quality of received products.
• Order or requisition food and other supplies needed to ensure efficient operation.
• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Inspect supplies, equipment, and work areas to ensure conformance to established standards.
• Determine how food should be presented and create decorative food displays.
• Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
• Keep control of the ordering from delivery to issuing to different departments.
• Maintain food quality and presentation standards.
• To ensure food is prepared promptly.
• Report necessary problems and shortages.
• Liaise with group food custodian on all new ideas and suggestions.
• Always be available to help with stock-taking measures and assist with the capturing of it.
• Ensure that all HACCP standards are maintained.
• Ensure that the kitchen equipment is clean and in working order at all times.
• To ensure minimum wastage of raw and cooked materials.
• Keep up to date with current promotions and new products.
• Make sure all Village N Life rules and regulations are implemented at all times throughout the kitchen.
• Supervise the quality of food, work, and produce in the kitchen.

Management:

• Maintain uniform standards.
• Roster Employees.
• Manage HR-related issues within Kitchen.
• Manage the hygiene of kitchen staff Keeping cleaning rosters, timesheets, order sheets, and maintenance rosters up to date and implemented.
• Maintain correct staffing levels.
• Correct disciplinary procedures and actions to be enforced at all times.
• To ensure that all staffing issues are dealt with in the correct manner.
• To maintain the status quo in the kitchen environment thus assisting to eliminate uncalled disciplinary problems.
• Keep staff personal information up to date in their files.
• Carry out instructions given by management.
• Maintain the tidiness of all storerooms, fridges, and freezers.
• Kitchen is in a hygienic, clean and orderly fashion at all times.
• Ensure that the facilities file is up to date and being correctly implemented.
• Have detailed documents on opening and closing procedures of the kitchens.
• To contribute and be involved in meetings and daily handovers.

Qualifications

• Grade 12 or Equivalent.
• Professional Cookery Certificate/ Culinary Diploma is essential.

Experience:

• Previous experience in the same or similar position in a 4/5 star hotel.
• Familiar with all duties and procedures in the Kitchen.

Personal attributes:

• Reliable, responsible, and dependable to fulfil obligations.
• Attention to detail.
• Willingness to lead, take charge and offer direction.
• Ability to multitask.
• Show initiative by taking control of a task.
• Excellent communication skills.
• Friendly and service orientated.
• Good Managerial and Leadership Skills.
• Able to work Shifts.

We're Hiring: Demi Chef (Sea Point, Cape Town)

Are you a passionate cook with a bubbly personality and a love for great food?

A vibrant and fast-growing restaurant in Sea Point, is looking for a Demi Chef to join our energetic kitchen team

What we're looking for:

• Must have proven experience in operational kitchens
• A positive, can-do attitude with a bubbly personality
• Strong English reading and speaking skills
• Excellent team player who thrives in a fast-paced environment
• Attention to detail with high standards of hygiene and food safety

Additional must-haves:

• Reliability and punctuality – we need someone we can count on
• Ability to work clean under pressure in an open kitchen and stick to procedures consistency
• Creativity and willingness to learn new skills
• Flexibility to work shifts, including evenings, weekends, and public holidays
• A passion for customer satisfaction through quality food

Job Types: Full-time, Permanent

Application Question(s):

• Where are you currently employed ?
• Where do you reside ?

Experience:

• Chef: 3 years (Required)

Work Location: In person

A dynamic and growing restaurant in the heart of Sea Point, is looking for a skilled and motivated Sous Chef to join our team This is a fantastic opportunity for someone who loves food, thrives in a fast-paced kitchen, and is ready to take on a leadership role.

What we're looking for:

• Proven experience as a Sous Chef or in a similar leadership role (3–5 years in a professional kitchen)
• Strong cooking skills and confidence across multiple stations
• A bubbly personality with excellent communication skills
• Strong English reading and speaking skills
• Ability to lead by example and motivate the kitchen team
• High standards of discipline, quality, and speed

Additional must-haves:

• Reliability and punctuality – leading from the front matters
• Excellent time management and organizational skills
• Ability to manage kitchen workflow and support the Head Chef
• Strong focus on food safety, hygiene, and consistency
• Problem-solving skills under pressure
• Willingness to work shifts, including evenings, weekends, and public holidays
• Own reliable transport

Job Types: Full-time, Permanent

Experience:

• Sous Chef: 3 years (Required)

Work Location: In person

Ground Culture has 2 food trucks and is planning on opening another 2 this year. We are looking for chefs to help with this expansion. We are looking for full time chefs (responsible for grilling and plating 150 burgers per day). You will need to smash burgers, plate burgers and talk to customers. You must be a vibe.

The name Ground Culture comes from the factor that we as Africans walk the same ground, so we should try to create the same culture, regardless of race, language, culture or environment.

This is an opportunity for a grill or chef that is tired of working for someone else, and wants to take up ownership in the next thing they do. If you prove yourself to be a hard worker and fast learner, we will offer opportunities for you to be a partner in your own burger truck in the future.

We need someone to join us to lead the cooking side of the team and help us level up our cooking systems, recipes and ingredients. The pay is basic at the start, but if you help us to grow, you will grow with us. We've got our eyes on opening multiple locations, but we need a rock solid team to take us there. We're open to offering shares in future locations, if you prove to be exceptional addition to our team. Are you that person?

Skills Required:

• Griller/Cooking Experience (2 -3 Years)
• Manager Experience (Extra Points)
• Clean operator
• Understand how to use excel and order stock
• Must be reliable
• Must have correct papers to work in South Africa.
• Lives in Cape Town, preferably closer to town

If you're willing to work your ass off and join a hardworking team, then this is the place for you. Please do not apply if you are not willing to commit at least a year to this job.

Job Types: Full-time, Temp to perm

Contract length: 6 months

Pay: From R8 000,00 per month

Application Question(s):

• What area in Cape Town do you live?
• Are you currently working for someone?
• Where have you cooked burgers before? Name the company that you worked for.

Education:

• High School (matric) (Preferred)

Experience:

• restaurant: 1 year (Required)
• Chef/Griller: 2 years (Required)

Work Location: In person

Job Summary: The Commis Chef assists in the preparation, cooking, and presentation of food under the supervision of senior kitchen staff. This entry-level position is ideal for individuals beginning their culinary career and looking to gain hands-on experience in a professional kitchen.
--- Key Responsibilities: Assist in the preparation and cooking of menu items as directed by the Chef de Partie or Sous Chef. Maintain high standards of hygiene and cleanliness in the kitchen area. Measure, mix, and prepare ingredients as per recipes and hotel standards. Support the kitchen team in mise en place (preparation work) before service. Ensure all food is prepared to the highest standards of quality and presentation. Store food correctly to prevent spoilage and ensure food safety. Follow all hotel and kitchen SOPs, health and safety, and food hygiene regulations. Learn and adapt to new cooking techniques and styles as guided by senior chefs. Report any equipment maintenance or safety issues to the Chef or management.
--- Qualifications & Skills: Culinary diploma or relevant certification (preferred but not always required). Basic knowledge of kitchen operations and food preparation. Willingness to learn and grow in a fast-paced kitchen environment. Strong attention to detail and organizational skills. Ability to work well in a team and follow instructions. Flexibility to work shifts, including weekends and holidays.

Job Types: Full-time, Permanent

Pay: From R5 500,00 per month

Work Location: In person