233 Chefs jobs in South Africa

Responsibilities:
• Ensure adherence to Health and Safety regulations and appropriate hygiene practices. This means that the chef should be appropriately clothed in line with H&S prescriptions. It also means that the kitchen area and food preparation and cooking should take place in a hygienic manner.
• Inspect and constantly ensure that food preparation areas are clean and well-maintained. This includes cooking equipment and work surfaces, to ensure safe and sanitary food-handling practices and conformance to established standards.
• Report any operational problems (faulty/damaged equipment) that could hinder daily operations.
• Estimates amounts of required supplies, such as food and ingredients. Understanding of portion ratio and costing.
• Submit daily requisitions to order stock required for the day, taking into account trends, and busy week periods/peak periods. Ensure the stock requisition process is followed for all food items and spices required for food preparation.
• Check the quantity and quality of received stock, sign for, and take accountability of food stock received.
• Ensure that the stock received is of good quality to ensure the quality of meals. Able to report on food stock usage as per required as well as account for variances. Ensure that all the stock in food manufacturing and preparation is accounted for.

Education, experience and competencies required: SOUS CHEF

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

Salary Range: R252 R270 TCOE (depending on the quality and experience level of the candidates who meet the criteria)

MUST BE AVAILABLE IMMEDIATELY

Our client is seeking an energetic and creative Kitchen Manager/Sous Chef to perform the following.

• Work closely with kitchen staff
• Menu planning
• Ensure preparation, quality control, plating and presentation standards are maintained.
• Forecast supply needs and estimating costs
• Strong planning skills and able to meet deadlines in a fast-paced environment
• Ensure the restaurant meets all regulations, including sanitary and safety guidelines.
• Ensure continued efficiency of the kitchen
• Handle queries and complaints

Requirements

• Must have at least 3+ years Management/Head Chef experience in a fast paced restaurant
• Must be able to coordinate and manage a busy kitchen operation.
• Must have a Matric qualification (or equivalent), as well as a post-Matric qualification relating to the field.
• Own transport
• Be prepared to work shifts

JOB DESCRIPTION:

The Kitchen Manager is responsible for overseeing all aspects of the kitchen operations within a travel, leisure, tourism, and hospitality setting. The individual in this role will manage a team of kitchen staff, ensure the quality and consistency of food production, and maintain high standards of cleanliness and hygiene in the kitchen area.

• Manage and supervise kitchen staff, including recruitment, training, and performance evaluation
• Plan and coordinate menu creation, ensuring variety and quality of dishes
• Monitor food preparation, cooking, and presentation to meet quality standards
• Ensure compliance with health and safety regulations in the kitchen
• Manage inventory, ordering, and stock control of kitchen supplies
• Develop and implement kitchen policies and procedures

• Proven experience as a Kitchen Manager or similar role in the hospitality industry
• Knowledge of food safety regulations and kitchen operations
• Excellent leadership and interpersonal skills
• Strong organisational and time-management abilities

Relevant qualification in Hospitality or Culinary Arts

Minimum of 3 years of experience in a kitchen management role

• Understanding of menu planning and food cost control
• Ability to work effectively in a fast-paced environment
• Strong communication and problem-solving skills

• Food Hygiene and Safety Certification
• Previous experience in a similar kitchen management role within the travel and hospitality industry

The Kitchen Manager is expected to work full-time hours in a fast-paced kitchen environment within the travel, leisure, tourism, and hospitality industry. The role may involve working evenings, weekends, and public holidays as required.

Kitchen Manager Duties Daily Operations

• Oversee all kitchen activities and ensure smooth workflow during service hours
• Monitor food preparation and cooking processes to maintain quality standards
• Ensure compliance with food safety, sanitation, and hygiene regulations
• Conduct regular kitchen inspections and maintain cleanliness standards
• Coordinate with front-of-house staff to ensure timely meal delivery

Staff Management

• Recruit, hire, train, and supervise kitchen staff including chefs, cooks, and kitchen assistants
• Create and manage staff schedules to ensure adequate coverage
• Conduct performance evaluations and provide ongoing coaching and feedback
• Address staff conflicts and maintain a positive work environment
• Assign daily tasks and responsibilities to team members

Inventory and Supply Management

• Monitor inventory levels and order food supplies, equipment, and other necessities
• Establish relationships with vendors and negotiate pricing
• Conduct regular inventory counts and minimize waste
• Ensure proper storage of food items and supplies
• Track food costs and work to stay within budget parameters

Menu and Food Quality

• Collaborate with chefs on menu planning and development
• Ensure consistency in food quality, taste, and presentation
• Test new recipes and dishes
• Monitor portion control to maintain cost efficiency
• Address customer complaints related to food quality

Financial Responsibilities

• Develop and manage the kitchen budget
• Control food and labor costs
• Analyze financial reports and identify cost-saving opportunities
• Price menu items appropriately to maintain profitability
• Track and reduce food waste

Compliance and Safety

• Ensure compliance with health department regulations and food safety standards
• Maintain proper documentation for inspections
• Implement and enforce safety procedures to prevent accidents
• Ensure all equipment is properly maintained and in working order
• Keep updated on local health codes and regulations

Position Overview

The Kitchen Manager is responsible for the overall management, supervision, and performance of the kitchen team. This role ensures that all dishes are prepared and served with consistent quality, accuracy, and efficiency, while maintaining the highest standards of hygiene, stock control, and cost management. The Kitchen Manager must lead with authority, fairness, and discipline to create a productive and respectful kitchen environment.

Key Responsibilities

Food Quality & Consistency

• Ensure all menu items leaving the pass meet company standards for taste, presentation, and portion size.
• Monitor portioning, recipe adherence, and measuring procedures to minimize wastage and maintain profitability.
• Implement systems for quality checks before food leaves the kitchen.

Team Leadership & Communication

• Lead, train, and motivate kitchen staff to deliver exceptional service under pressure.
• Maintain constant communication with chefs, scullers, front-of-house staff, and management.
• Uphold discipline in the kitchen, demanding respect and ensuring staff accountability.

Stock & Equipment Management

• Provide management with accurate order sheets for food, beverages, and kitchen supplies.
• Monitor cutlery, crockery, and equipment to prevent theft, misuse, or unnecessary breakages.
• Ensure sufficient stock levels to avoid running out of critical items during service.

Cost Control & Efficiency

• Minimize food wastage through strict control of portioning and storage.
• Track kitchen costs against sales and highlight variances to management.
• Identify inefficiencies and implement corrective actions.

Health, Safety & Hygiene

• Enforce compliance with food safety, health, and hygiene regulations at all times.
• Conduct regular checks of kitchen cleanliness, equipment safety, and staff hygiene practices.

Key Skills & Attributes

• Strong leadership skills with the ability to command respect and manage a diverse team.
• Excellent organizational and communication abilities.
• Ability to remain calm, decisive, and professional under pressure.
• Strong attention to detail and commitment to high standards.
• Problem-solving mindset with the ability to prevent and resolve operational challenges.
• Integrity and resilience, with the ability to avoid manipulation or undue influence from staff

Qualifications & Experience

• Minimum 3–5 years of experience in a kitchen supervisory or managerial role.
• Strong knowledge of food preparation, portioning, and stock management.
• Familiarity with health and safety regulations in the hospitality industry.
• Culinary qualifications preferred but not essential if supported by experience.
• Proven track record of reducing wastage and improving kitchen efficiency.

Role Description

This is a full-time role for a Kitchen Manager, located on-site in Groenkloof Pretoria - high end luxuary restaurant . The Kitchen Manager will oversee daily kitchen operations, ensure food quality, and lead the culinary team. Responsibilities include food preparation, cooking, and managing food and beverage services. The role also involves inventory management, maintaining hygiene standards, and ensuring a positive dining experience for customers.

Qualifications

• Skills in Food Preparation and Cooking
• Experience with Food & Beverage services
• Knowledge in Food Quality management
• Proficiency in Culinary Management
• Strong leadership and team management skills
• Excellent organizational and time-management abilities
• Experience in a similar role is a plus
• Restaurant management experience required

Faircape Restaurant & Catering

Where passion for food meets excellence in care.

Faircape Restaurant and Catering, part of
Faircape Life's collection of luxury retirement villages
, delivers
exceptional dining experiences
across six premium locations in the Western Cape. From freshly prepared restaurant-quality meals for our residents to nutritious dishes for patients in our on-site subacute healthcare centres — we take pride in combining
comfort, care, and culinary excellence
on every plate.

We are looking for two
experienced, motivated, and hands-on Kitchen Managers
to join our team. One will be for our flagship facility,
Tokai Estate
, situated in the heart of
the Southern Suburbs and the second role for Noordhoek Manor, situated on silvermine road

This is an opportunity to lead a talented kitchen team in a world-class environment where quality, care, and attention to detail are at the heart of everything we do.

Why Join Faircape?

• Above-market salaries
  – we reward excellence and experience
• Work-life balance
  – structured hours
• Prestigious setting
  – modern facilities, supportive culture, luxury environment
• Career growth
  – opportunities across six high-end facilities within the Faircape Group.

Key Responsibilities

Stock & Kitchen Operations

• Implement and uphold all Standard Operating Procedures (SOPs).
• Oversee daily stock control of food, beverages, and equipment.
• Conduct and reconcile weekly/monthly stock counts.
• Manage procurement and ensure accurate reporting.
• Reduce wastage through efficient stock management and portion control.
• Maintain equipment, monitor food storage, and ensure compliance with hygiene and temperature standards.

Health, Safety & Compliance

• Lead HACCP implementation and promote a strong safety culture.
• Conduct regular hygiene inspections and attend monthly Health & Safety meetings.
• Ensure compliance with the Department of Health and internal standards.
• Promptly report and investigate all incidents or hazards.

Team Leadership & Training

• Supervise and mentor scullers and kitchen staff.
• Conduct regular check-ins and provide constructive feedback.
• Train team members on SOPs, hygiene standards, and safe kitchen practices.
• Oversee onboarding and induction of new employees.

Administration & Reporting

• Complete and submit accurate operational reports.
• Manage kitchen assets, utensils, and equipment.
• Drive process improvements and efficiency initiatives.

Qualifications

• Matric (essential)
• Degree/Diploma in
  Hospitality Management
  or
  Culinary Arts
• Advanced Certificate in
  Kitchen Management
  (advantageous)
• Food Safety/Hygiene Certification
  (required)

Experience & Skills

• Previous experience in
  kitchen or hospitality management
• Strong knowledge of
  food service operations and health & safety
• Computer literate (Google, particularly Excel)
• Exceptional leadership, communication, and organisational skills
• Ability to manage under pressure and maintain high standards
• Professional appearance and attitude with excellent customer service

Working Hours

Monday to Friday:
07h30 – 17h00

Every alternate Saturday:
08h00 – 13h00

Attributes

• Reliable, organised, and detail-oriented
• Calm under pressure and proactive in problem-solving
• Compassionate and respectful in working with elderly residents

Additional Requirements

• Clear health, criminal, and credit record
• Own reliable transport
• Two written references

If you're passionate about great food, exceptional service, and leading by example — this is your opportunity to grow your career with a trusted, high-end hospitality brand.

Apply now and be part of the Faircape excellence.