29 Chefs jobs in Randburg

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.

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

Company Description

The Local Kitchen and Fu-Bar is dedicated to working closely with local producers and purveyors to source food and cocktails with great flavor and soul. We are passionate about using fresh, locally sourced ingredients to create unique and delicious dishes for our guests. Join us in delivering exceptional dining experiences that reflect the vibrant local community.

Role Description

This is a full-time on-site role for a Kitchen Manager located in Bryanston. The Kitchen Manager will be responsible for overseeing daily kitchen operations, ensuring food quality and safety, and managing food preparation and cooking processes. Additional responsibilities include training and supervising kitchen staff, managing inventory and supplies, and collaborating with the management team to develop and execute menu items. The Kitchen Manager will also be responsible for maintaining a clean and organized kitchen environment.

Qualifications

• Food Preparation and Cooking skills
• Experience in Food & Beverage management
• Knowledge of Food Quality standards and practices
• Culinary Management skills
• Strong leadership and team management abilities
• Excellent organizational and time management skills
• Ability to work in a fast-paced environment
• Relevant culinary certifications or degrees are a plus

Head Chef / Kitchen Manager

Location: Johannesburg, South Africa

Employment Type: Full-time

Salary Range: R30,000 – R35,000 (depending on experience)

Start Date: Immediate

Job Summary:

Che Argentine Grill is looking for an experienced Head Chef / Kitchen Manager to lead our kitchen operations. This role requires strong leadership, organizational skills, and the ability to oversee both kitchen production and grill operations while ensuring consistency, quality, and cost control.

Key Responsibilities:

• Oversee all kitchen operations, including grill and kitchen stations.
• Manage and train kitchen staff, ensuring high standards of performance.
• Maintain stock control, ordering, and supplier relationships.
• Ensure consistent food quality, presentation, and portioning.
• Implement hygiene, safety, and operational procedures.
• Develop menus and specials in collaboration with management.
• Support service during busy shifts and ensure smooth pass operations.
• Track kitchen costs, monitor waste, and meet cost-of-sales targets.

Requirements:

• Minimum 5–7 years of experience in a senior kitchen role.
• Strong leadership and communication skills.
• Proven ability to manage costs, stock, and supplier relationships.
• Experience in high-volume restaurants.
• Organized, proactive, and committed to team development.
• Culinary diploma or equivalent qualification preferred.

Job Types: Full-time, Permanent

Pay: R30 000,00 - R35 000,00 per month

Work Location: In person

A new restaurant opening in Bedfordview is currently looking for a Head Chef / Kitchen Manager. The ideal candidate should possess a minimum of 6 years of relevant experience in both chef and kitchen management roles, with a strong background in a la carte restaurant environment. The ability to effectively coordinate and manage a busy kitchen operation is essential. Key responsibilities will include stock management, variances, and stock reporting. The successful applicant must possess excellent staff management skills and be capable of leading a kitchen brigade. Additionally, the ideal candidate should have experience in food cost, kitchen hygiene, and administration. The restaurant is seeking a senior candidate with a hands-on management style and the ability to multitask. Must also have strong cooking abilities. Must be creative and able to create new dishes. Salary R 20 - 25 K net depending on experience. Quote Reference RA154 when applying.

Minimum 2 years experience | Culinary diploma essential | Expertise in à la carte, seasonal menus & breakfast buffet service | Passion for refined, bistro-style dining

Craft. Lead. Inspire.
Hospitality Hire is recruiting on behalf of an elegantly designed bistro in Melrose Arch. This stylish dining destination offers a contemporary yet relaxed atmosphere, delivering beautifully plated, flavour-forward dishes that celebrate fresh, seasonal produce. We are seeking an experienced and creative Sous Chef to support the Head Chef in leading the kitchen, driving consistency, and elevating the guest experience.

The Role
As the Sous Chef, you will assist in overseeing daily kitchen operations, ensure premium food quality, and inspire a talented brigade. This role is ideal for a chef who thrives in a refined yet dynamic environment and understands the art of modern bistro dining.
Key Responsibilities

• Support the Head Chef in managing all aspects of kitchen operations
• Lead and mentor the culinary team, fostering creativity and precision
• Deliver consistently excellent à la carte, seasonal, and breakfast buffet offerings
• Collaborate on menu development, daily specials, and seasonal updates
• Oversee stock control, purchasing, and supplier relations
• Maintain strict hygiene, safety, and compliance standards
• Manage kitchen scheduling and labour costs efficiently
• Deputise for the Head Chef during absences

• Diploma or formal culinary qualification from a recognised institution
• Valid food safety and hygiene certification
• Minimum 2 years experience as Senior Sous Chef / Sous Chef in an upmarket bistro, or fine dining restuarant
• Proven expertise in à la carte service, seasonal menu creation, and breakfast buffet presentation
• Strong leadership and team development skills
• Solid knowledge of menu costing, GP%, and stock management
• South African citizenship or valid residency (no work permits offered)
• Excellent communication, time management, and organisational abilities