44 Chefs jobs in Johannesburg

Join to apply for the Lecturer : Culinary Arts role at Invictus Education Group

The International Hotel School Pretoria Campus is looking for a Chef Lecturer to join our academic team. The purpose of the role is to teach and share your passion for the culinary industry with eager young students, helping them grow individually, and ultimately playing a role in their career paths and success in life.

• Teach culinary arts and share industry experience with students
• Contribute to program delivery and assessment, including vocational, POE and practical assessment
• Mentor and support students in developing their careers

• NQF 5 qualification in culinary arts / hospitality
• City and Guilds Diploma in Food Preparation and Cooking / Patisserie beneficial
• CATHSSETA scoping beneficial
• Certified as an Assessor
• A minimum of 5 years relevant, practical industry experience
• A minimum of 2 years lecturing / teaching experience
• Vocational, POE and practical assessment experience

• Knowledge of academic compliance within the vocational educational sector
• Vocational, POE and practical assessment implementation and management experience
• Proficient in computer software, apps, social media, and technology in general

• Passion – for the company’s mission
• Positive attitude and endurance
• Extreme attention to detail
• Organised, efficient, and accurate in performance
• Skilled Communicator
• Patient and helpful

• Mid-Senior level

• Full-time

• Education and Training
• Industries: Education

Overview

The International Hotel School Pretoria Campus is looking for a Chef Lecturer to join our academic team. The purpose of the role is to teach and share your passion for the culinary industry with eager young students; helping them grow individually, and ultimately playing a role in their career paths and success in life.

• Teach culinary subjects and related coursework to students
• Support student growth and success through mentorship and practical training
• Contribute to the development and delivery of vocational education in the culinary arts

• NQF 5 qualification in culinary arts / hospitality
• City and Guilds Diploma in Food Prep and Cooking / Patisserie beneficial
• CATHSSETA scoping beneficial
• Certified as an Assessor
• A minimum of 5 years relevant, practical industry experience
• A minimum of 2 years lecturing / teaching experience
• Vocational, POE and practical assessment experience

• Knowledge of academic compliance within the vocational educational sector
• Vocational, POE and practical assessment implementation and management experience
• Proficient in computer software, apps, social media, and technology in general

• Passion – for the company’s mission
• Positive attitude and endurance
• Extreme attention to detail
• Organised, efficient, and accurate in performance
• Skilled Communicator
• Patient and helpful

To apply, visit our online application page.

The International Hotel School Sunninghill Campus is seeking a Chef Lecturer to join our academic team.

Role Purpose: To teach and share your passion for the culinary industry with eager students, helping them grow and succeed in their careers. This role offers a challenging yet rewarding experience for dedicated individuals.

Requirements

Essential Qualifications & Experience:

• NQF 5 qualification in culinary arts or hospitality
• City and Guilds Diploma in Food Preparation and Cooking or Patisserie (beneficial)
• CATHSSETA scoping (beneficial)
• Certified as an Assessor
• Minimum of 5 years relevant industry experience
• At least 2 years of lecturing or teaching experience
• Experience with vocational, POE, and practical assessments
• Knowledge of academic compliance within the vocational education sector
• Experience in implementing and managing vocational assessments
• Proficient in computer software, apps, social media, and technology

Qualities:

• Passion for the company's mission
• Positive attitude and resilience
• Organized, efficient, and accurate
• Effective communicator
• Patient and helpful

To apply, visit our online application page.

Company Description

NH Hotels offers trustworthy experiences based on three main pillars: value for money, the best location to connect with the city, and service with a human touch. NH Hotels’ remarkable products and services meet the expectations of the guests looking for functional urban hotels with a natural and fresh style and friendly service that makes the experience both surprising and enjoyable.

NH Hotels employees always find new ways to look after the business, their guests, and their colleagues. Within this, the key responsibilities for this position are:

Planning and Organising :

• To work with the Executive Chef in completing the Food & Beverage department input into the overall hotel strategic plans.

Operations and Product Quality:

• Analyse local-market needs and trends, and support the definition of the hotel’s overall Food & Beverage offering
• Manage menu preparation and pricing in line with the stated F&B objectives of the hotel and the brand.
• Develop new menus and food items to meet the taste and dining requirements of the guests. Maintain sensitivity to local cultural traditions and adhere to religious beliefs in preparation and services of all food on premises.
• Oversee the preparation and presentation of food products to ensure maximum quality at all times.
• Implement procedures to minimise wastage and over-production.
• Ensure standards of presentation and preparation of food items meet hotel & brand standards
• Lead Task Force Missions on behalf of the hotel, to support the opening of new NH Hotels/MINT properties, and other special events catered by Minor International

Departmental Leadership – with the Executive Chef:

• Ensure that that Kitchen professionals are fully aware of hotel F&B strategy, and that their products meet these requirements
• Direct and coordinate the daily activities of all the hotel’s kitchens.
• Coach and guide new members of the team, putting in place proper orientation training and ongoing training and development for team members.
• Manage relationships and contracts with suppliers.
• Support and facilitate staff participation in local, national and international competitions.

Health, Hygiene & Safety:

• Maintain the highest standards of Food Hygiene, and adherence with all Health and Safety standards.
• Report and take appropriate action to correct any health or safety hazard.
• Liaise with Engineering regarding maintenance and repairs of equipment
• Check and ensure the proper storage of raw and processed food items including the condition of food in freezers.
• Instruct staff on all emergency measures in case of accident and have a first aid kit available and stocked in the kitchens, in collaboration with hotel’s clinic
• Ensure all work areas in the kitchen are kept tidy and clean.

Working with Others:

• They always try to anticipate and exceed the needs of customers and colleagues
• They use their own initiative and good judgement to solve problems in a calm and efficient way
• They enjoy working with others to achieve common goals. They volunteer as required to ensure the success of the team
• They act with personal professionalism and integrity at all times

Taking Responsibility:

• They always conduct business honestly and fairly. They keep sensitive information confidential.
• They can prioritise their workload effectively and be organised and structured at work
• They manage their time and pay attention to detail. They know their jobs,and are able to work without close supervision.
• They display a positive attitude, even under pressure. They personally check their work to ensure its accuracy.

Delivering Results:

• They are committed to meeting and exceeding all performance standards
• They constantly look to develop their own professional skills and abilities
• They perform job tasks in line with established policies and procedures
• They always try to provide a top-quality experience to all our guests.

Diploma in Hospitality or Culinary Qualification

+- 3 years Excetuvie Sous Chef Expirience

3. Job Specifications:

Proficiency in English and computer literate

Ability to make sound decisions in a manner consistent with the essential job functions.

Be self-motivated, a strong team player and enable to work under pressure

Work location: at the head office but should be able to travel upcountry occasionally

Able to communicate and work effectively with others

Enthusiastic and efficient

Able to solve spontaneous problems

Fair and honest in work

Able to legally work in South Africa

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Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands, and more than 1,460 hotels in operation and under development in 95+ countries. The Group’s overarching brand promise is Every Moment Matters with a signature Yes I Can! service ethos.



People are at the core of our business success and future. Our people are true Moment Makers and together we bring the culture, spirit, environment and opportunities that empower you to be your best, every day, everywhere, every time. Together, we make Every Moment Matter.

Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands, and more than 1,460 hotels in operation and under development in 95+ countries. The Group’s overarching brand promise is Every Moment Matters with a signature Yes I Can! service ethos.



People are at the core of our business success and future. Our people are true Moment Makers and together we bring the culture, spirit, environment and opportunities that empower you to be your best, every day, everywhere, every time. Together, we make Every Moment Matter.

Are you passionate about crafting culinary delights that leave a lasting impression?

We are currently seeking an Executive Sous Chef to join our vibrant team at Radisson Hotel & Convention Centre Johannesburg, OR Tambo; you infuse our culinary team with a distinctive blend of creativity, precision and a deep-seated commitment to culinary excellence. Your role is pivotal in orchestrating the symphony of flavors that defines our dining experiences, contributing to the heartbeat of our renowned hospitality.

• Supports the smooth running of the kitchen department, where all aspects of the guest dining experience throughout the whole Hotel are delivered to the highest level.
• Works as part of a team that maximizes guest satisfaction and comfort, delivering a positive and timely response to enquiries and problem resolution.
• Takes responsibility for the duties and tasks assigned to the role, ensuring that all work is carried out in a timely and professional manner.
• Delivers on departmental plans and objectives, where hotel initiatives & targets are achieved.
• Collaborates with their immediate report, ensuring that costs and inventory are controlled, that productivity and performance levels are attained.
• Builds and maintains effective working relationships whilst promoting the company culture and values.
• Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered, and documented for internal and external audit, performing follow-up as required.
  
  

• Proven experience as an Executive Sous Chef or similar role
• Excellent communication and the ability to lead and work well with others
• Hands-on approach with a can-do work style
• Commitment to delivering exceptional guest service with a passion for the hospitality industry.
• Ability to find creative solutions taking ownership for duties and tasks assigned.
• Personal integrity, with the ability to work in an environment that demands excellence.
• Experience of working with IT systems on various platforms
  
  

Why Join Radisson Hotel Group?

Live the Magic of Hospitality - Be part of a team that creates exceptional experiences and memorable moments every day. Let your Yes I Can! spirit shine as you bring hospitality to life.

Build a Great Career - No matter your background or experience, we invest in your growth, learning, and career development —helping you reach your full potential.

Experience the Team Spirit - Join a workplace that’s inclusive, fun, and meaningful . We celebrate diversity, support one another and foster a sense of belonging through our Employee Resource Groups and inclusion initiatives .

Lead with Your Ambition - Your ideas, passion and drive matter! We empower you to make a difference —in hospitality, your community and beyond.

Enjoy Global & Local Perks - No matter where you’re located, you’ll enjoy exclusive global benefits - like special hotel rates for you and your loved ones at our hotels worldwide. Plus, you’ll have access to local perks and rewards tailored to your country, making your experience even more rewarding!

Join us in shaping the future of hospitality! If you’re ready to bring your talent, energy, and passion , we’d love to hear from you.

Apply now and let’s make every moment matter.

We welcome applicants from all backgrounds, abilities, and experiences . If you need any adjustments during the application process, please let us know.

• Seniority level Not Applicable

• Employment type Full-time

• Job function Other
• Industries Hospitality

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Job Summary

Our Kitchen team is dedicated to accommodating guest & employee requests from the ordinary to the extraordinary.

• Be part of a cohesive team with opportunities to build a successful career with global potential.

• Have access to a robust benefit plan.

• Have the opportunity to engage in diverse and challenging work.

• Derive a sense of pride in work well done.

• Be recognized for excellence.

About Four Seasons Hotel, The Westcliff, Johannesburg: Join Our Team at the iconic Four Seasons Hotel the Westcliff, Johannesburg. A stylish urban resort elevated on a hillside with panoramic views across the Johannesburg Zoo and the prestigious neighbourhoods’ of the Parks whilst working on a team that is built on mutual respect, collaboration, excellent service and passion for food and wine.

Join Four Seasons as a Sous Chef in the Kitchen team.

The deeply instilled Four Seasons culture is personified by its employees, people who share a single focus and are inspired to offer great service. Four Seasons Hotels and Resorts has been ranked FORTUNE Magazine’s “100 Best Companies to Work For.”

“The reason for our success is no secret. It comes down to one single principle that transcends time and geography, religion, and culture. It’s the Golden Rule – the simple idea that if you treat people well, the way you would like to be treated, they will do the same.” – Isadore Sharp, Founder and Chairman Four Seasons Hotels and Resorts

Successful candidates must possess legal rights to work in South Africa.

Please note that due to the large number of responses we receive, only candidates being considered for the above position will be contacted for an interview. Should you not have heard from us within 10 days of application, please consider your application unsuccessful at this time.

EE candidates including disabled applicants are welcome to apply.