93 Culinary Leaders jobs in South Africa

Minimum requirements

• Diploma or formal culinary qualification from a recognised institution
• Valid food safety and hygiene certification
• First aid and fire safety training (advantageous)
• Minimum 5 years in a head chef or executive chef role within a fast-paced, premium restaurant or hotel
• Proven ability to manage, mentor, and train a kitchen team
• Strong understanding of GP%, food margins, stock control, and menu costing
• South African citizenship or valid residency no work permits offered
• Excellent communication, planning, and leadership skills

Key responsibilities

Only shortlisted candidates who meet the minimum criteria will be contacted.

To develop and plan menus, establish recipes and food purchase specifications, coordinate, execute, supervise and evaluate all the food production activities of a fast-paced operation. The Head Chef must be qualified and will assist in the management of strategic and day-to-day operations.

Purpose of the role:


To develop and plan menus, establish recipes and food purchase specifications, coordinate, execute, supervise and evaluate all the food production activities of a fast-paced operation. The Head Chef must be qualified and will assist in the management of strategic and day-to-day operations.

Education and Experience:

• Relevant Tertiary qualification in hospitality or the relevant experience in the industry
• Must be a qualified chef
• Knowledge of the catering environment ranging from fine dining to restaurant dining
• Knowledge of South African and industry-specific law
• Strong financial acumen, proven budgetary and food control practices

Key Areas of Responsibility:

• To develop and plan menus
• Establish recipes and food purchase specifications
• Coordinate, execute, supervise and evaluate all food production activities of a fast-paced operation
• Assist in the management of the strategic and day to day operations of the operation
• • Overseeing, implementation and responsibility for all Occupational Health and Safety across the site in the food production areas
  • Assisting the manager to uphold the customer service standards in daily trading
  • Providing tasteful, well designed menus with costings to ensure the business operates at its optimum GP% requirements
  • Food innovation and promotional menus that includes the latest trends in visual display and grab & go items
  • Placing orders for kitchen production and menus
  • Accurate compliance with daily tie backs, stock control and waste recordings
  • Keeping the necessary stock par levels to ensure efficiency and preventing stock wastage
  • Management of the production team includes:
• Ensuring that the teams abides by the working hours and break times
• Ensuring that the company disciplinary guidelines are followed

1 person has applied for this job. 109 people have viewed this job.

Head Chef Luxury Restaurant Group (Port Elizabeth)

Salary : R25000 (Negotiable DOE)

Kendrick Recruitment is seeking a Head Chef for a prestigious luxury restaurant group based in Port Elizabeth. This is an exciting opportunity for a talented and driven individual to take the lead in a dynamic and creative kitchen environment.

Key Responsibilities :

Oversee the overall kitchen operations and team management

Design and implement innovative menus with a focus on quality and presentation

Maintain the highest standards of hygiene safety and cleanliness in the kitchen

Ensure consistency in food quality and delivery

Control stock levels and food costs ensuring efficiency and minimal wastage

Train and mentor junior kitchen staff

Host and facilitate interactive cooking classes for guests and clients

Work closely with front-of-house teams to deliver a seamless guest experience

Requirements :

Proven experience as a Head Chef in a high-end or fine dining restaurant

Strong leadership and kitchen management skills

Creative flair with a passion for developing new dishes and culinary experiences

Ability to conduct and lead professional cooking classes

Excellent organisational and time-management abilities

Strong understanding of food cost control and kitchen operations

Culinary qualifications preferred

Professional and guest-focused attitude

This role is ideal for a passionate and experienced chef who thrives in a fast-paced high-standard culinary environment and enjoys engaging with guests through cooking experiences.

Interested candidates are encouraged to send their CVs to Kendrick Recruitment to apply for this exceptional opportunity.

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

Monthly Salary Salary : 25000 - 25000

As the Lodge Head Chef, you hold a senior leadership position in the culinary team of a lodge, overseeing all aspects of food preparation, menu planning, kitchen operations, and culinary experiences for guests.

Responsibilities:

1. Menu Development: Create innovative and appealing menus that align with the culinary vision and concept of the establishment. Stay abreast of industry trends to ensure the menu remains current and competitive.
2. Kitchen Management: Lead and manage the kitchen staff, including chefs, cooks, and kitchen assistants. Organize and supervise food preparation, ensuring quality and consistency.
3. Food Quality and Presentation: Maintain high standards of food quality, taste, and presentation. Conduct regular quality checks to ensure consistency and adherence to recipes.
4. Cost Control: Manage food costs through efficient menu planning, inventory control, and waste reduction. Collaborate with the management team to set and achieve budgetary targets.
5. Staff Training and Development: Train, mentor, and develop kitchen staff to enhance their skills and performance. Foster a positive and collaborative work environment within the kitchen.
6. Health and Safety Compliance: Ensure compliance with all health and safety regulations and sanitation standards. Conduct regular inspections to maintain a clean and safe working environment.
7. Supplier Relations: Establish and maintain relationships with food suppliers and vendors. Source high-quality ingredients at competitive prices.
8. Creativity and Innovation: Bring creativity and innovation to the kitchen, introducing new dishes and culinary techniques. Stay informed about culinary trends and incorporate them into the menu when appropriate.
9. Customer Satisfaction: Collaborate with front-of-house staff to ensure a seamless and enjoyable dining experience for guests. Address customer feedback and strive for continuous improvement.
10. Event Planning and Catering: Contribute to the planning and execution of special events, private functions, and catering services.
11. Adherence to Regulations: Ensure compliance with food safety regulations, licensing requirements, and other relevant industry standards.
12. Inventory Management: Oversee the management of kitchen inventory, including ordering, receiving, and storage of food supplies.

Experience:

• Minimum of 4 years experience as an executive chef in a 4-star environment.
• Culinary school diploma or degree in Food Service Management or related field.
• Proven track record in kitchen management, food development, and team leadership.
• Working knowledge of computer software such as MS Office, restaurant management software, and POS systems.
• Knowledge of current cooking trends and best practices worldwide.
• Ability to identify and resolve problems efficiently.
• Mastery in delegating multiple tasks.
• Strong communication and leadership skills.
• Up-to-date with food and beverage trends and industry standards.
• Ability to manage personnel and meet financial targets.

Company Description:

Located in the heart of the Elephant Coast, this 4-star lakeside lodge is becoming one of the most sought-after destinations in northern KwaZulu-Natal. We have ambitious plans and seek talented individuals to help us achieve them.

The Lodge is a key property of our group, a mixed-use accommodation provider committed to accountability and local impact. We aim to actively create a brighter future.

Remuneration is based on experience and merit. We also welcome young, talented star chefs to apply, as you could be the next big thing.

Please note, the position is based in KwaZulu-Natal.

To develop and plan menus, establish recipes and food purchase specifications, coordinate, execute, supervise, and evaluate all food production activities of a fast-paced operation. The Head Chef will assist in managing strategic and day-to-day operations.

• Relevant tertiary qualification in hospitality or equivalent industry experience
• Knowledge of the catering environment, ranging from fine dining to restaurant dining
• Knowledge of South African law and industry-specific regulations
• Strong financial acumen with proven budgetary and food control practices

• Develop and plan menus
• Establish recipes and food purchase specifications
• Coordinate, execute, supervise, and evaluate all food production activities
• Assist in managing strategic and daily operations

Empact Group is committed to Employment Equity in line with legislation and will give first preference to candidates as per Equity requirements.

By applying for a role within Empact Group (Proprietary) Limited, all personal information provided will be securely stored and handled in accordance with the Protection of Personal Information Act, 4 of 2013 (“POPI”).

We are looking for an experienced and qualified Head Chef to organise the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment. You will construct menus with new or existing culinary creations ensuring the variety and quality of servings. Be fully in charge of hiring, managing and training kitchen staff as well as oversee work of subordinates.

• Report all maintenance issues and follow through to conclusion
• All kitchen staff are trained on and adhering to SOP’s.
• Adequate stocks are kept daily for fluctuating demand.
• Adequate portions of food items are kept.
• Manage staff cost within department.
• Food quality is consistently at a high standard.
• Control of operational costs gas, water, electricity and non-food

• Interprets information effectively and grasps the essence of the problem
• Notices discrepancies and inconsistencies in available information
• Ask appropriate questions in order to establish the relevant facts

• Works productively in a pressurised environment.
• Maintains a professional demeanour in stressful and difficult situations
• Maintains concentration & optimism when faced with irate guests or deadlines
• Effectively handles distractions or interruptions at work.
• Keeps emotions under control in stressful situations
• Responds constructively and positively to setbacks (e.g., identifies lessons learned, looks for other opportunities to succeed)

• Makes quick, clear and timeous decisions
• Takes into consideration resources and constraints and suggests alternatives
• Provides rationale/motivation for recommendations/decisions
• Decisions taken are informed by relevant facts/criteria

• Creates strong morale, energy and spirit in a team.
• Consistently fosters and leverages collaborative relationships within and across teams.
• Acknowledges people for their contributions
• Provides necessary resources or helps to remove obstacles to team accomplishments
• Defines success in terms of the whole team
• Creates a feeling of belonging in the team.

• Persuades others to take action or change their perception so as to achieve desired results.
• Looks for win-win solutions
• Uses a range of influencing styles to gain commitment
• Offers trade-offs or exchanges to gain commitment
• Identifies and proposes solutions that benefit all parties involved in a situation

• Has a clear vision of the organisation’s future
• Adopts a long term perspective on the organisation
• Takes different internal and external factors into account
• Puts forward competitive, innovative strategies and plans
• Anticipates potential threats or opportunities
• Proposed strategies are linked to concrete outputs and growth for the organisation

• Proven experience as Head Chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes
• Good understanding of useful computer programs (MS Office, restaurant management software, POS)
• Credentials in health and safety trainingDegree in Culinary science or related certificate

Join a premium hospitality establishment nestled in the scenic KwaZulu-Natal Midlands. The company is looking for an accomplished Head Chef to lead its kitchen team, to design innovative menus combining local ingredients with modern flair, ensuring exemplary culinary standards and a memorable dining experience.

The ideal candidate is both creative and structured, capable of balancing artistry with consistency, cost-control, and team development

Salary: R22 000 to R25 000 per month + Accommodation.

Requirements:

• Valid driver’s licence and reliable transport
• Culinary diploma or equivalent professional certification
• Minimum 2 years of progressive kitchen experience
• Proven ability to craft and manage diverse menus (à la carte, banquets, Buffets, dietary requirements)
• Solid understanding of food costing, inventory processes, and supplier negotiations
• Excellent kitchen leadership skills and a track record of building/managing team performance
• Full comprehension of HACCP and all relevant health & safety standards
• Excellent communication skills

Duties and Responsibilities:

• Lead kitchen operations: ensure high-quality food production consistently
• Design seasonal menus and special event offerings to reflect regional ingredients and guest expectations
• Oversee food purchasing, cost management, ordering, stock rotation, and waste reduction
• Recruit, train, and mentor kitchen staff; develop rosters and support professional growth
• Guarantee full compliance with hygiene, food safety, and health standards (inspections, documentation)
• Collaborate with front-of-house to align on service flow, menu launches, and special requests
• Maintain kitchen equipment and liaise with maintenance/suppliers for repairs
• Manage daily kitchen P&L; monitor food cost percentages and implement improvements
• Engage with local producers to source fresh, sustainable ingredients and foster supplier relationships

Position Purpose

The Head Chef leads and manages all culinary operations to deliver exceptional dining experiences aligned with the standards of a luxury safari lodge. This includes innovative menu development, kitchen team leadership, operational efficiency, hygiene compliance, and financial performance, while upholding the brand's values and guest experience promise.

Key Performance Areas & Responsibilities

Kitchen Operations & Food Preparation

• Lead and train the kitchen team to deliver consistent, high-quality meals in line with lodge and brand expectations.
• Design and implement seasonal, innovative, and globally inspired menus that reflect both local culture and guest preferences.
• Ensure strict portion control and presentation consistency to meet fine dining standards.
• Oversee food preparation, ensuring efficiency, hygiene, and attention to dietary and allergy requirements.
• Conduct quality checks on food taste, appearance, and service timeliness.
  
  

• Engage with guests to understand preferences, gather feedback, and accommodate special dietary requirements.
• Ensure guest meals (plated and buffet) are presented beautifully, in keeping with luxury lodge aesthetics.
• Collaborate with Front of House and Management to personalise culinary offerings based on guest profiles.
• Proactively manage guest complaints, preferences, and feedback loops to continuously improve.
  
  

• Identify high-potential team members and mentor them for future growth within the MORE group.
• Implement training plans using internal and external trainers; maintain a culture of continuous development.
• Conduct quarterly performance appraisals with meaningful feedback and action plans.
• Enforce discipline and maintain professional standards in line with company HR policies.
  
  

• Assume full responsibility for all kitchen stock, wastage, variances, cost control, and reporting.
• Ensure daily, weekly, and monthly food costs meet budgetary targets without compromising quality.
• Conduct accurate stocktakes and ensure compliance with procurement and inventory policies.
• Prepare annual departmental budgets and monitor monthly performance against forecast.
  
  

• Enforce hygiene and HACCP protocols across all kitchen operations.
• Ensure cleanliness and functionality of kitchen equipment; report and follow up on maintenance issues.
• Train staff on safe use of chemicals and food handling practices.
• Uphold fire safety, health, and hygiene policies and ensure full team compliance.
  
  

• Champion sustainable practices in food sourcing, waste management, and energy use.
• Promote local sourcing and support of nearby farmers and artisans where possible.
• Encourage staff and guests to engage in the property’s environmental and community programmes.
  
  

• Monitor and manage team leave, overtime, and attendance.
• Support staff in other departments as required, based on lodge priorities.
• Stay abreast of local labour law and ensure compliance in rostering and performance management.
  
  

• Set the tone for a positive, respectful, and driven team culture.
• Act as a role model for professional appearance, time management, and guest engagement.
• Foster collaboration across departments and between sister properties.
• Remain flexible to operational needs, including schedule changes and inter-department support.

Knowledge & Competencies

• Advanced culinary knowledge including international cuisine, fine dining, and dietary requirements.
• Stock and supply chain procedures, food safety, HACCP, and cost control.
• Menu engineering and sustainability in culinary operations.
• Financial principles including budget forecasting and P&L interpretation.
• Written documentation, SOPs, and training material creation.

Skills

• Leadership and mentoring of diverse culinary teams.
• Attention to detail in food preparation, presentation, and hygiene.
• Strong interpersonal and communication skills.
• High adaptability, creativity, and problem-solving ability.
• Proficiency in Microsoft Office and POS stock control systems.

Qualifications & Experience

• Formal Chef qualification (Diploma or higher).
• Minimum 5 years in a similar Head Chef role, preferably in a luxury lodge or fine-dining setting.
• Excellent time management and ability to work under pressure.
• Demonstrated experience in menu design, budgeting, and team development.

MAXIMIZING YOUR IMPACT AS A MEMBER OF THE MORE FAMILY COLLECTION

• Excellent attention to detail.
• Guest focus philosophy, living the MORE brand and driving the MORE experience.
• Excellent communication skills (written and verbal), practicing honest communication.
• Team player with positive attitude, enthusiasm, and emotional control.
• Excellent time management and self-discipline, interpersonal & solution seeking skills.
• Proactive, use initiative and creative flair when required.
• Committed and loyal, adaptable, and flexible.
• Must work accurately under pressure.
• People skills – tolerance, patience, and care, ability to receive constructive feedback openly.

We create opportunities and experiences for people to enrich their lives.

Our values guide our behaviours and how we act, and they help us find the right partnerships for growth:

Be AWARE (the “thoughtful” value)

Eyes and ears open

Arrive ready

Be human

Respond GENEROUSLY (the “more” value)Always respond

Give more, do more

Have a mindset of abundance

Strength in DIVERSITY (the “family” value)Act in harmony

Work together

Act inclusively

Make it BETTER (the “continuous improvement” value)

Positively influence

Keep learning

Own it

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As the Head Chef, you will hold a senior leadership position in the culinary team of our lodge.

HR Genie

HeadChef_Olifants

Thursday, June 19, 2025

Middelburg, South Africa

Market related

Dream Hotels & Resorts lives by its 8 core values, emphasizing reliability, accountability, empathy, sustainability, trust, dynamism, excellence, and joy. We celebrate diversity, integrity, creativity, quality, and foster a joyful work environment, guiding our daily decisions and operations.

1. Menu Development: Create innovative menus aligning with our culinary vision.
2. Kitchen Management: Lead and manage kitchen staff including chefs and assistants.
3. Food Quality: Maintain high standards of food quality, taste, and presentation.
4. Cost Control: Manage food costs via efficient menu planning and inventory control.
5. Staff Training: Mentor and develop kitchen team members.
6. Health & Safety: Ensure compliance with all safety regulations.
7. Supplier Relations: Maintain good relationships with suppliers for quality ingredients.
8. Innovation: Introduce new dishes and culinary techniques.
9. Customer Satisfaction: Collaborate with front-of-house staff for optimal guest experience.
10. Event Planning: Support in planning and executing special events and catering.
11. Regulatory Compliance: Adhere to food safety and licensing requirements.
12. Inventory Management: Oversee kitchen inventory processes.

• Minimum 3 years as a head chef in a 3-star environment.
• Proven kitchen management and food development skills.
• Strong team and customer service understanding.
• Knowledge of MS Office, restaurant management software, and POS systems.
• Culinary science or related certification.
• Stay updated with global culinary trends.

• Seniority Level: Mid-Senior level
• Employment Type: Full-time
• Job Function: Management and Manufacturing
• Industry: Hospitality

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