103 Chef Positions jobs in Cape Town

Responsibilities

• Develop and plan menus that cater to a diverse range of tastes and dietary requirements
• Oversee food preparation and ensure all dishes are prepared to the highest standard
• Manage inventory and ordering to maintain adequate supplies and minimize waste
• Train and supervise kitchen staff, including scheduling and performance evaluations
• Ensure compliance with all food safety and sanitation regulations
• Collaborate with the Executive Chef to develop and implement new menu items and concepts
• Monitor and maintain kitchen equipment to ensure proper functioning and safety
• Manage food costs and labor expenses to meet budgetary targets
• Foster a positive and collaborative work environment within the kitchen team

• Minimum of 5 years experience as a Head Chef or in a similar role
• Extensive knowledge of culinary techniques and food preparation
• Strong leadership and management skills
• Excellent communication and interpersonal abilities
• Ability to work in a fast-paced and high-pressure environment
• Knowledge of food safety and sanitation regulations
• Experience with menu planning and inventory management
• Culinary degree or equivalent experience preferred
• Must be able to work flexible hours, including evenings, weekends, and holidays
• Previous experience in the cruise industry is a plus

SUMMARY

Responsible for developing and implementing high-quality, innovative menus and recipes that reflect the property's culinary identity within price guidelines set by Group Support Services. Ensures guest satisfaction through excellent kitchen hygiene, stock and waste control, and a well-trained team.

MINIMUM REQUIREMENTS

QUALIFICATION : Matric & relevant Culinary Qualification

EXPERIENCE : At least 2 years in a similar role within a 4 / 5-star hotel

KNOWLEDGE : All aspects of hotel kitchen operations

COMPETENCIES

Communication : Verbal, comprehension

Cognition : Analysis, decision-making

Personal Effectiveness : Self-management, stress tolerance, attention to detail

Teamwork & Leadership : Collaboration, influencing others

Management : Strategic vision, business alignment

KEY RESPONSIBILITIES Management

Train, develop, and motivate kitchen staff

Enforce hygiene and safety protocols

Lead by example with professionalism and positive conduct

Oversee all culinary operations for smooth service delivery

Set performance standards for guest satisfaction

Manage kitchen supervisors : coaching, performance, discipline

Ensure clear communication across kitchen and departments

Share and implement Group Support updates

Report operational incidents that may impact other properties

Ensure proper storage and inventory standards

Operations

Develop consistent, high-quality recipes and menus aligned with the property’s brand and pricing

Maintain comprehensive hygiene practices

Address guest complaints promptly and professionally

Administration

Order stock timeously to prevent shortages and waste

Source best-value products

Maintain food labelling and storage standards

Financial

Implement waste management to control costs

Keep food costs within budget

Price menus competitively based on market and compset

Adhere to purchase order protocols

Manage headcount and productivity to align with budget

Human Resources

Oversee recruitment and onboarding in line with procedures

Conduct training, coaching, and performance reviews

Submit accurate HR documentation on time

Enforce dress code and hygiene standards

Apply fair discipline practices

Maintain up-to-date staff files

GENERAL

Participate in Duty and Night Manager shifts as required

Be available telephonically and via email at all times

Duties may evolve with business and operational needs

REVIEW CRITERIA

Professional appearance

Staff communication

Financial performance

Job knowledge

Urgency and initiative

Problem-solving ability

SUMMARY

Responsible for developing and implementing high-quality, innovative menus and recipes that reflect the property's culinary identity within price guidelines set by Group Support Services. Ensures guest satisfaction through excellent kitchen hygiene, stock and waste control, and a well-trained team.

MINIMUM REQUIREMENTS

QUALIFICATION: Matric & relevant Culinary Qualification
EXPERIENCE: At least 2 years in a similar role within a 4/5-star hotel
KNOWLEDGE: All aspects of hotel kitchen operations

COMPETENCIES

• Communication: Verbal, comprehension

• Cognition: Analysis, decision-making

• Personal Effectiveness: Self-management, stress tolerance, attention to detail

• Teamwork & Leadership: Collaboration, influencing others

• Management: Strategic vision, business alignment

KEY RESPONSIBILITIES Management

• Train, develop, and motivate kitchen staff

• Enforce hygiene and safety protocols

• Lead by example with professionalism and positive conduct

• Oversee all culinary operations for smooth service delivery

• Set performance standards for guest satisfaction

• Manage kitchen supervisors: coaching, performance, discipline

• Ensure clear communication across kitchen and departments

• Share and implement Group Support updates

• Report operational incidents that may impact other properties

• Ensure proper storage and inventory standards

Operations

• Develop consistent, high-quality recipes and menus aligned with the property’s brand and pricing

• Maintain comprehensive hygiene practices

• Address guest complaints promptly and professionally

Administration

• Order stock timeously to prevent shortages and waste

• Source best-value products

• Maintain food labelling and storage standards

Financial

• Implement waste management to control costs

• Keep food costs within budget

• Price menus competitively based on market and compset

• Adhere to purchase order protocols

• Manage headcount and productivity to align with budget

Human Resources

• Oversee recruitment and onboarding in line with procedures

• Conduct training, coaching, and performance reviews

• Submit accurate HR documentation on time

• Enforce dress code and hygiene standards

• Apply fair discipline practices

• Maintain up-to-date staff files

GENERAL

• Participate in Duty and Night Manager shifts as required

• Be available telephonically and via email at all times

• Duties may evolve with business and operational needs

REVIEW CRITERIA

• Professional appearance

• Staff communication

• Financial performance

• Job knowledge

• Urgency and initiative

• Problem-solving ability

• Recognised Culinary Diploma or equivalent professional qualification
• 810 years of progressive culinary experience
• 35 years in a senior role as Senior Sous Chef, Executive Sous Chef, or Head Chef in a 5-star hotel or luxury resort environment
• Strong experience in banqueting and large-scale culinary operations
• Proficiency in MS Office; knowledge of kitchen management systems and financial acumen advantageous
• Proven ability to lead, motivate, and inspire a diverse culinary team
• Strong knowledge of HACCP, hygiene regulations, and health & safety compliance
• South African citizen with a valid ID
• Flexibility to work weekends, public holidays, and shifts as required

• Support the Executive Chef in developing and executing the culinary vision aligned with guest expectations and brand standards
• Lead, motivate, and mentor the kitchen team to achieve operational excellence
• Contribute to menu design, seasonal innovations, and creative culinary initiatives
• Oversee food production, service, and banqueting operations across all outlets and events
• Monitor food costs, portion control, and supplier performance
• Recruit, train, and develop future culinary leaders
• Ensure compliance with HACCP, hygiene regulations, and health & safety standards
• Assist in executing VIP events, banquets, and functions
• Promote sustainability and eco-friendly sourcing initiatives
• Engage with guests to gather feedback and enhance culinary experiences
• Live and promote the hotels values of Teamwork, Respect, Innovation, Accountability, Passion, and Integrity

• Basic salary (TBA)
• 50/50 contribution to Pension
• Company contribution to medical aid

• Must hold a valid South African ID
• Only candidates with proven Executive Sous Chef experience in luxury hotels 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

SUMMARY

Responsible for the development and 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.

MINIMUM REQUIREMENTS

QUALIFICATION:

Matric. Relevant Culinary Qualification.

EXPERIENCE:

Minimum of 2 years’ experience in the same or similar position in a 4/5-star hotel.

Familiar with all the duties of a hotel kitchen

COMPETENCIES

COMMUNICATION:

Verbal Communication

Comprehension

COGNITION/THINKING:

Analysis/Reasoning

Decision making & judgement

PERSONAL EFFECTIVENESS: Self-Management

Stress Tolerance

Attention to detail

INTERACTION WITH OTHERS: Influencing other

Teamwork

MANAGEMENT QUALTIES: Business Alignment

Strategic Vision

DUTIES AND RESPONSIBILITIES

Management

• Trains, develops, and motivates all staff within the kitchen to meet and exceed established food preparation standards on a continuous basis
• Ensures that hygiene protocols are put in place and implemented without deviation.
• Displays exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management
• Directs the operations witing the Kitchen to ensure the smooth running of all aspects of the culinary department.
• Setting and implementing performance standards that will ensure absolute guest satisfaction
• Maintain the management of supervisors within the kitchen with regards to performance management, discipline, coaching and development
• Ensure effective communication amongst the individuals of the kitchen as well as between other departments of the property
• Ensure that all information is cascaded down from Group Support Services is shared with all employees reporting to you
• Ensure that Group Support services is aware of incidents or changed on the property that might affect other part of the company or properties.
• Ensure that all stores are managed, classified, labelled, secured, and packed as per the set standards Operations
• Develop recipes that can be consistently prepared by all staff within the kitchen, that are of the highest quality, well-presented, flavourful, creative and innovative
• Develops menus that suit the mark of the property within the price ranges set by Group Support Services
• Ensure that the hygiene protocols are comprehensive and leaves no risk to the kitchen staff or the guests
• Deals with the Culinary guest complaints efficiently and effectively

Administration

• Ensure that orders are placed timeously and with sufficient quantities to avoid wastage and out of stocks
• Compare the prices and quality of suppliers to always ensure the best products used in the recipes
• Maintain the food labelling and storage protocols within the kitchen

Financial

• Ensure that the waste-management programs are put in place and implemented to reduce unnecessary costs
• Ensure that food costs are kept within the boundaries as set by Group Services.
• Ensure the menu items are priced competitively according to the compset of the property.
• Ensure that purchase order procedures are followed – quote, authorisation, delivery and payment
• Ensure that the Package potentials and headcounts withing your division are always within optimal levels to ensure maximum productivity within the budget

Human Resources

• Ensure that the correct recruitment process is followed for all new recruits within the kitchen
• To hold regular on-the-job training and coaching sessions to ensure staff perform their duties effectively and efficiently
• Conduct probationary and performance revies timeously
• Accurately complete HR status forms and submit them before the deadline
• Ensure that the dress code procedures for the kitchen is in place and all employees are neat and tidy
• To ensure that fair and equitable discipline is applied
• Manager your staff files.

As a senior manager within the company, you will be expected to perform Duty Manager shifts, night shifts and stand in for other managers as and when required.

You will be expected to always be available telephonically and always have access to read and respond to your emails.

Your duties as per the above should not be read in isolation, but may change as the business, its policies and procedures, and operational requirements evolve.

REVIEW CRITERIA:

• Appearance
• Staff communication
• Financial wellbeing of the business
• General knowledge to complete duties
• Urgency
• Pro-active
• Problem solving

Ready to Join? If you're ready to take your career to new heights and be part of something truly special, we want to hear from you! Apply now or send your resume to