55 Chefs jobs in Cape Town

Minimum Requirements

• Matric
• Completed diploma in Professional Cookery
• Proven experience as a Kitchen Manager or similar role (minimum 5 years)
• The ability to communicate and collaborate effectively with team members and client
• Strong knowledge of food safety and sanitation standards
• Excellent leadership and organizational skills
• Ability to work in a fast-paced environment under pressure
• Culinary expertise and cooking techniques knowledge
• Financial management and cost control abilities
• Communication and interpersonal skills
• Technology proficiency for inventory and reporting systems
• Physical stamina for kitchen operations
• Good knowledge of plus point system.
• Great knowledge of food cost and menu planning
• Strong management skills
• Strong conferencing experience is essential

• Coach, mentor, train, and supervise kitchen staff including sous chefs, cooks, and kitchen assistants
• Schedule shifts and delegate tasks effectively to optimize productivity
• Monitor staff performance and provide constructive feedback
• Conduct performance evaluations and development planning
• Implement training programs for culinary skills and safety protocols
• Foster a positive and collaborative kitchen environment
• Manage disciplinary actions when necessary
• Build team morale and maintain high engagement levels

• Ensure consistent food quality and presentation standards
• Maintain compliance with health and safety regulations
• Oversee food preparation and cooking processes
• Apply all Brand Standards as per SOPs
• Monitor kitchen workflow and efficiency
• Implement quality control systems
• Coordinate with restaurant management for service excellence
• Maintain recipe standardization and portion control

• Manage inventory levels and order supplies as needed
• Monitor food costs and minimize waste through effective controls
• Work within budget constraints and optimize kitchen efficiency
• Negotiate with suppliers for optimal pricing and quality
• Track key performance indicators for cost management
• Implement inventory rotation systems
• Analyse usage patterns and adjust procurement accordingly
• Prepare cost analysis reports

• Enforce cleanliness and hygiene standards throughout kitchen operations
• Conduct regular inspections and maintain comprehensive records
• Ensure proper food storage and labelling protocols
• Implement HACCP principles and food safety management systems
• Coordinate equipment maintenance and cleaning schedules
• Monitor temperature controls and food safety procedures
• Train staff on safety protocols and emergency procedures
• Ensure compliance with local health department regulations

• Coordinate with front-of-house staff for smooth service delivery
• Communicate effectively with vendors and suppliers
• Report to upper management on kitchen performance metrics
• Support special events and catering requirements
• Participate in management meetings and strategic planning

• Implement new recipes and cooking techniques
• Monitor food trends and guest preferences
• Conduct cost analysis for menu items
• Support promotional activities and special events
• Ensure menu compliance with dietary requirements
• Maintain recipe documentation and specifications

• Maintain accurate records and documentation systems
• Prepare operational reports and performance metrics
• Manage kitchen equipment and maintenance schedules
• Ensure regulatory compliance and audit readiness
• Monitor labor costs and productivity measures
• Implement standard operating procedures
• Coordinate with other hotel departments

Summary

Position : Sous Chef

• Hotel - Bantry Bay, Cape Town

We are seeking an experienced Sous Chef to join the culinary leadership team, supporting the Executive Chef in planning, managing, and executing all kitchen operations. The successful candidate will play a key role in menu development, staff supervision, and maintaining the highest standards of food quality, consistency, and presentation across all hotel outlets.

• Minimum 3–5 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 hotel’s 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 company’s Employment Equity Plan

The President Hotel is on a journey to be recognised as a true luxury destination.

Our purpose : to create and inspire memorable experiences.

Our vision : to become Cape Town’s most loved hotel.

Set in the heart of Bantry Bay, between Cape Town’s vibrant city life and the Atlantic Ocean, the hotel offers 349 stylish rooms, suites, and apartments, breathtaking views, a palm-lined infinity pool, world-class restaurants, and state-of-the-art conference and event venues. The property provides an iconic working environment where excellence meets opportunity.

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Seaweed & Salt is a signature dining venue within the iconic Brass Bell Restaurant Complex — a collection of unique seaside spaces in the heart of Kalk Bay. Our restaurant celebrates the essence of coastal living with a focus on fresh, local ingredients, refined flavours, and beautifully plated dishes. From elegant seafood and handcrafted sushi to our signature cocktails and curated wine list, Seaweed & Salt offers a premium yet relaxed dining experience right on the ocean’s edge.

We’re looking for an adriven, creative, and disciplined Sous Chef to join our culinary team. You’ll work alongside our Head Chef to ensure consistent quality, operational excellence, and continued innovation in our kitchen.

• Support the Head Chef in daily kitchen operations, including prep, service, and closing.
• Maintain the highest standards of food quality, presentation, and consistency.
• Assist in menu development, costing, and seasonal updates aligned with the Seaweed & Salt brand.
• Lead by example in upholding hygiene, safety, and compliance with HACCP standards.
• Train, motivate, and mentor junior kitchen staff to foster a cohesive, high-performing team.
• Manage stock control, ordering, and supplier relations in coordination with the Brass Bell’s purchasing protocols.
• Contribute to the creative direction of specials, events, and new menu launches.

• Minimum 3–5 years’ experience as a Sous Chef or Senior CDP in a high-volume or premium dining environment.
• Strong knowledge of seafood, modern plating techniques, and international flavours.
• Proven ability to lead a team and perform under pressure in a fast-paced kitchen.
• Excellent organizational, communication, and problem‑solving skills.
• Culinary qualification or equivalent professional experience preferred.

• Work as part of one of Cape Town’s most iconic seaside restaurant groups.
• Opportunity for professional growth within a diverse portfolio of venues.
• Dynamic, creative environment that values innovation, teamwork, and excellence.
• Competitive remuneration and staff benefits.

Bookkeeper

Cape Town – Kraaifontein: My client, a reputable company specialising in premium culinary essentials, is looking for a highly efficient and proactive Bookkeeper to join its Finance Team.

Purpose of the Role : The Bookkeeper will support the finance team by maintaining accurate and reliable financial records, assisting with reconciliations, and ensuring that all processes run smoothly and in line with company objectives.

Key Responsibilities include but are not limited to:

• Capture and process journal entries
• Manage daily bank reconciliations and process debtor and creditor transactions
• Reconcile and process company credit card transactions and documentation
• Import and reconcile retail store bank statements
• Reconcile courier accounts and resolve outstanding queries
• Maintain general ledger accounts and follow up on discrepancies
• File and organise financial records in both paper and electronic format
• Prepare and submit supporting documents for monthly VAT201 returns
• Assist with month-end procedures, timetables and financial checklists
• Process and reconcile intercompany invoices, payments and credit notes
• Oversee receipt of goods at retail stores and ensure GRV process is completed
• Address and resolve daily stock queries with store managers
• Process cash and till deposits for retail outlets and perform reconciliations
• Prepare and reconcile retail store bank accounts and cash vaults
• Verify accuracy and correct allocation of all financial transactions
• Provide administrative and finance support where required
• Assist with processing of salaries and wages

Criteria

• Qualification in bookkeeping or accounting (Diploma in Accounting/Bookkeeping or BCom Accounting/Finance)
• A minimum 5 years’ relevant experience
• Strong attention to detail and accuracy
• Advanced Excel and strong analytical ability
• Proficient in both English and Afrikaans
• Reside in the Northern Suburbs of Cape Town

Candidates who currently reside in close proximity to Kraaifontein are invited to apply for this position

Overview

Sous Chef

Our Client located in Stellenbosch, is a signature fine-dining restaurant. We offer the opportunity to a highly experienced and committed individual to join our exceptional team as a Sous Chef.

The perfect individual is highly self-motivated, someone with a strong background relating to Fine Dine Cuisine with exceptional culinary skills, passionate about food, experienced in a sophisticated and focused kitchen environment, quality driven, a leader, and able to perform under pressure.

• Monitor activities of individuals to ensure safety or compliance with rules.
• Check quality of foods or supplies.
• Coordinate timing of food production activities.
• Coordinate activities of food service staff.
• Create new recipes or food presentations.
• Determine prices for menu items.
• Train food preparation or food service personnel.
• Cook foods.
• Perform human resources activities.
• Order materials, supplies, or equipment.
• Manage food service operations or parts of operations.
• Estimate supplies, ingredients, or staff requirements for food preparation activities.
• Inspect facilities, equipment or supplies to ensure conformance to standards.
• Record operational or production data.
• Schedule equipment maintenance.
• Plan menu options.
• Communicate with customers to resolve complaints or ensure satisfaction.
• Plan special events.

• A formal Culinary Education
• Experience as a Sous Chef, in a highly motivated kitchen team, with a love for sophisticated dining
• It is essential that you have experience working in a 4 / 5 establishment
• Stable and solid track record with contactable references
• International culinary experience will be advantageous
• Knowledge of food trends local & international
• Excellent record of kitchen management
• Own reliable transport

• The position requires a creative and hands-on approach to food preparation and cooking
• Creative and passionate about the culinary industry
• Strong operational and management skills
• Ability to lead and manage a team of people effectively
• Excellent interpersonal skills
• Excellent problem-solving skills
• Resourceful, creative and forward-thinking
• Adaptable to change
• Computer literate

A competitive remuneration package will be offered.

Candidates, who are reside in Cape Town or Stellenbosch will have preference. We can only consider South African Citizens or applicants who hold a valid South African Permanent Residence. Applicants, who live in other provinces of South Africa still need to attend personal interviews and if requested to do any cook-offs, will do so completely at their own expense.

We handle high volumes of applications daily and will only be able to reply, via e-mail, to candidates who have met our clients’ requirements. Only shortlisted candidates will be contacted.

• Updated CV with contactable references
• Tertiary Educational documents
• Professional Written References
• 1x Recent presentable profile photo in chef’s uniform
• Your best 5-star food pictures

Email us at

If you have not heard back from our team within 3 weeks regarding your application, please consider your application as unsuccessful.

Overview

Sous Chef — Luxury Boutique Hotel – Atlantic Seaboard, Cape Town. My client, a five-star boutique hotel overlooking Cape Town’s iconic Atlantic Seaboard, is seeking an exceptional Sous Chef to bring creativity, precision, and leadership to its intimate culinary team.

This is an outstanding opportunity for a talented professional who is eager to step confidently toward a Head Chef position while showcasing signature flair in a fine-dining environment.

• Formal culinary qualification (ICA, Silwood, Capsicum, or equivalent)
• Proven track record of excellence in the culinary field with verifiable references
• Solid experience in an upmarket or fine-dining restaurant environment
• Proven fine-dining experience with a keen eye for modern plating and presentation
• Solid Sous Chef background or strong senior-chef training with the drive to step up
• Skilled in kitchen management, stock control, menu planning, and costings
• Confident computer literacy for administrative and menu tasks
• Fluent in English and Afrikaans (additional languages an advantage)
• Collaborative, positive leader with a passion for mentoring a small team

Sous Chef – Job Description

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.

• 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.

• 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.

• 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.

• 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.

• Strong leadership skills to inspire and manage a team effectively.
• Excellent verbal and written communication skills for coordinating with staff and other departments.

• Ability to multitask efficiently in a high-pressure, fast-paced environment.
• Highly organized with a detail-oriented approach to culinary operations.

• 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.

- Assist the Executive Chef in managing the kitchen operations, including food preparation, menu planning, and inventory management

- Supervise and train kitchen staff, ensuring they adhere to all safety and sanitation standards

- Oversee the preparation and presentation of all meals, ensuring they meet the company's high standards of quality and presentation

- Monitor food costs and work with the Executive Chef to develop cost-effective menus

- Collaborate with other departments, such as dining room and bar staff, to ensure a seamless dining experience for our guests

- Maintain a clean and organized kitchen, following all safety and sanitation guidelines

- Adhere to all company policies and procedures, including those related to food safety and hygiene

Qualifications:

- Minimum of 3 years experience as a Sous Chef in a high-volume, fine dining establishment

- Culinary degree or equivalent experience

- Strong knowledge of various cooking techniques and cuisines

- Excellent leadership and communication skills

- Ability to work well under pressure and in a fast-paced environment

- Passion for creating delicious and visually appealing dishes

- Willingness to work long hours and adapt to a flexible schedule

- Fluency in English (additional languages are a plus)

If you have a passion for cooking and a desire to provide exceptional dining experiences to our guests, we would love to hear from you. Apply now to join our team as a Sous Chef on board cruiseships.

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.

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.

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.

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

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

• 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.

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 and embark on a journey filled with excitement, growth, and endless possibilities.

Due to the large number of CV's received, only candidates that meet the minimum requirements will be contacted. If you have not heard back from us in 2 weeks, please consider your application as unsuccessful.