68 Culinary Chef jobs in South Africa

Job category: Other; Hospitality, Hotel, Catering, Tourism and Travel

Location: Cape Town

Contract: Permanent

Remuneration: Market Related

EE position: No

This role involves running and owning the preparation and presentation of focused and innovative products and ranges, including BIIC, Food services, Projects, catering, external Events, and Workshops.

Responsibilities include:

1. Managing all catering functions, meeting briefs and budgets.
2. Managing external hiring of props, equipment, supplies, and products for functions.
3. Providing world-class culinary inspiration through demos, workshops, and presentations.
4. Showcasing and educating the food group on new ingredients and their practical applications.
5. Managing and updating the green kitchen (Sustainable kitchen model).
6. Exploring new cooking technologies and trends, working closely with the trends and projects team.
7. Training and developing hospitality staff for food service menus and recipes.
8. Managing projects, BIIC, re-setting standards, and workshops.
9. Managing students and junior innovation chefs.
10. Setting quality standards within the food group and supply base.
11. Assisting the R & D Manager with product strategy and presentations.
12. Maintaining kitchen and equipment upkeep.
13. Accepting briefs from departments on product preparation and presentation.
14. Complying with the Good Food Journey and sustainable product development.
15. Implementing packaging recycling and compostable initiatives to meet targets.
16. Increasing local procurement.

Qualifications and experience required:

• Relevant diploma or degree with a focus on food service/hospitality.
• Minimum 3-5 years’ experience in food service/hospitality industry.
• Chef experience is essential.
• Coaching and facilitation skills.
• Experience working in a team.
• Deep understanding of the food service/hospitality industry, both locally and internationally.
• Sensory evaluation skills and taste discernment.
• Creativity and innovation in food development.
• Product development skills with commercial aptitude.
• Understanding of business processes and legislation (e.g., BEE, GBJ, strategy development).
• Thorough understanding of technically led product innovation.
• Passion for food and awareness of current food trends.

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

Dream Hotels & Resorts lives by its 8 core values. Our team is dedicated to being reliable and accountable, fostering empathy to understand others' feelings and collaboratively find solutions, and prioritizing sustainability in environmental, financial, and social aspects. Rooted in humanity, trust, dynamism, excellence, and joy, we celebrate diversity, prioritize -integrity, embrace creativity, pursue quality, and foster a joyful work environment to connect people with our surroundings and each other. These play a part in our day-to-day decision making & operational requirements.

Job Overview

As the Head Chef, you will hold a senior leadership position in the culinary team of our lodge. Your role will involve overseeing all aspects of food preparation, menu planning, maintaining a 34% costing, kitchen operations, FCS compliance and training, staff training, and culinary experiences for guests.

Key Responsibilities

• Menu Development: Create innovative and appealing menus that align with the culinary vision and concept of the establishment.
• Kitchen Management:Lead and manage the kitchen staff, including chefs, cooks, and kitchen assistants.
• Food Quality and Presentation: Maintain high standards of food quality, taste, and presentation.
• Cost Control: Manage food costs through efficient menu planning, inventory control, and waste reduction.
• Staff Training and Development: Train, mentor, and develop kitchen staff to enhance their skills and performance.
• Health and Safety Compliance: Ensure compliance with all health and safety regulations and standards.
• Supplier Relations: Establish and maintain relationships with food suppliers and vendors to ensure high-quality ingredients and supplies.
• Creativity and Innovation: Bring creativity and innovation to the kitchen, introducing new dishes and culinary techniques.
• Customer Satisfaction: Collaborate with the front-of-house staff to ensure a seamless and enjoyable dining experience for guests.
• Event Planning and Catering: Contribute to the planning and execution of special events, private functions, and catering services.
• Adherence to Regulations: Ensure compliance with food safety regulations, licencing requirements, and other relevant industry standards, including training.
• Inventory Management: Oversee the management of kitchen inventory, including ordering, receiving, and storage of food supplies.
  
  

• A minimum of 3 years of experience running a kitchen as a head chef in a 3-star environment.
• Proven track record in kitchen management and food development experience.
• Strong understanding of team dynamics and customer satisfaction.
• Working knowledge of various computer software programmes, such as MS Office, restaurant management software, and POS systems.
• Culinary science or related certificate.
• Ability to keep up with cooking trends and best practises worldwide.

Job title : Head Chef

Job Location : Western Cape, Cape Town Deadline : September 22, 2025 Quick Recommended Links

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Key Performance Areas & Responsibilities

Kitchen Operations & Food Preparation

Guest Experience & Service

Team Leadership & Staff Development

Kitchen Administration & Financial Management

Health, Safety & Hygiene

Sustainability & Community Engagement

Human Resources & Scheduling

Leadership & Culture

Qualifications & Experience

Silvan Safari is a proudly Relais & Châteaux-affiliated lodge in the heart of the Sabi Sand Game Reserve, renowned for delivering world-class luxury and unforgettable African wilderness experiences.

We’re looking for an exceptional Head Chef to lead our culinary team and drive the creative direction of our food offering. This is a unique opportunity to take charge of our kitchen, shaping innovative and guest-focused menus that elevate our culinary reputation and align with Relais & Châteaux standards.

If you're inspired by local ingredients, guest experience and pushing creative boundaries within a luxury safari setting, we’d love to hear from you.

WHAT YOU’LL DO :

• Oversee full kitchen operations, including menu development, high quality ingredient sourcing, food preparation and kitchen administration
• Lead and inspire a high-performing kitchen team
• Maintain high hygiene and safety standards
• Manage stock, ordering and cost control efficiently
• Collaborate with chef consultants and senior chefs to maintain consistency, refine recipes and introduce creative, guest-pleasing ideas
• Curate and execute menus aligned with Relais & Châteaux standards
• Drive culinary innovation across bush breakfasts, in-suite dining, wine pairings & more
• Ensure flawless kitchen operations and exceptional daily service delivery that consistently meet the highest standards of guest satisfaction

WHO YOU ARE :

• A seasoned culinary leader with a passion for excellence
• Skilled in creative menu design, team development & guest engagement
• Committed to delivering elevated, memorable dining moments in a remote setting

REQUIREMENTS :

• National Senior Certificate (Matric)
• Accredited culinary qualification from a reputable institution
• 3-5 years’ experience as a Head Chef or similar senior position, at a luxury 5-star establishment
• Demonstrated strong leadership abilities
• Passion for mentoring, collaboration and excellence is essential
• Ability to thrive in high-pressure environments
• Proficiency in waste management protocols and procedures

BENEFITS

At Silvan Safari, there’s a smorgasbord of added delights. With us, you would :

• Make an impact - for every 7 people we bring to Africa, we create one permanent job in the tourism industry
• Earn an attractive remuneration package including a competitive salary, pension fund contribution and 21 days of paid vacation per year
• When on-site, carry out your craft at a gorgeous safari lodge in the heart of the Sabi Sand Game Reserve
• Work under visionary leaders who encourage a family culture, open and direct communication and honest feedback
• Collaborate with a diverse and talented high-performance team

Your expertise will shape our Relais & Chateaux standard menus, elevate guest experiences with innovative dining concepts, and ensure operational excellence in every aspect of our luxury lodge.

If you're inspired by the magic of the wild and thrive in exclusive, high-end environments, we'd love to hear from you.

Silvan Safari is an equal opportunities employer. Applicants from previously disadvantaged groups and people with disabilities will be given preference. Please note that this position is only available to SA citizens.

Apply now to be part of something extraordinary.

Silvan Safari – Where luxury meets the wild.

APPLY NOW

Core Focus Areas

• Kitchen operations, food service, and staff meals
• Budgeting, procurement, and cost control
• Menu planning and guest satisfaction
• Compliance with health and hygiene standards
• Team development and training

Minimum Requirements

Key Responsibilities

Only shortlisted applicants will be contacted for interviews. All shortlisted applicants will attend a virtual introduction interview.

Head Chef Luxury Property Group Thabazimbi

Kendrick Recruitment is currently seeking a highly skilled and passionate Head Chef for a prestigious luxury property group based in Thabazimbi. This is a live-in role with a negotiable salary depending on experience. The successful candidate will be guest-facing have a vibrant personality and be confident leading a team in a dynamic and hands-on environment.

Position : Head Chef

Location : Thabazimbi

Property Type : Luxury Property Group

Salary : Negotiable DOE (Live-in)

Key Focus Areas :

Kitchen Operations & Financial Control

Oversee effective kitchen administration to minimise shortages and wastage

Full accountability for stock control variances and cost management

Implement robust stock systems and cost-saving measures

Manage kitchen assets and ensure maintenance standards are upheld

Analyse monthly accounts and take corrective action where necessary

Maintain profitability of the kitchen department

Hygiene Standards & Food Quality

Ensure cleanliness and hygiene in all kitchen areas

Maintain and monitor fridges and stores at correct levels

Monitor food quality taste and presentation across all outlets

Control portion sizes and ensure consistent plating

Maintain high standards of preparation and food safety

Guest Interaction & Service Delivery

Engage with guests ensuring culinary experiences align with expectations

Be present on the kitchen floor leading service by example

Collaborate effectively with Front of House and Management

Team Training & Development

Identify team members with potential for growth

Implement structured training programmes using internal and external resources

Provide mentorship guidance and regular performance appraisals

Drive performance management and succession planning initiatives

Menu Design & Innovation

Design and implement menus suited to various outlets and dietary needs

Remain current with international culinary trends and guest preferences

Use creativity to enhance culinary offerings and guest satisfaction

Requirements :

Relevant culinary qualifications and certifications

Strong background in 5-star hospitality and remote property environments

Knowledge of dietary cultural and religious food requirements

Proven track record in kitchen management budgeting and reporting

Excellent communication time management and problem-solving skills

Ability to work well under pressure and maintain high standards

Strong leadership skills with a focus on team development and training

Energetic guest-focused hands-on approach to operations

This role offers an exciting opportunity for a talented chef looking to deliver world-class cuisine in a luxury bush setting while playing a key role in team development and guest satisfaction. Apply now to be part of a renowned property group committed to culinary excellence.

Key Skills

Culinary Experience,Food Handling,Restaurant Experience,Kitchen Management Experience,Food Preparation Experience,Kitchen Experience,Food Industry,Cooking,Cost Control,Baking,Sanitation,Leadership Experience

Employment Type : Full Time

Experience : years

Vacancy : 1

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Responsibilities
Accountable for overall success of the daily kitchen operations.
Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.
Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility.
Supervises all kitchen areas to ensure a consistent, high quality product is produced.
Must ensure sanitation and food standards are achieved.

Qualifications
2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major;
4 years experience in the culinary, food and beverage, or related professional area.

• Seniority level Mid-Senior level

• Employment type Full-time

• Job function Management and Manufacturing
• Industries Hospitality

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