168 Culinary Leaders jobs in South Africa

A Head Chef job description involves managing daily kitchen operations, including staff supervision, menu creation, inventory control, budget management, and ensuring adherence to health and safety standards. Key duties include developing new recipes, ordering supplies, training kitchen staff, overseeing food preparation and presentation, and maintaining the overall quality and efficiency of the kitchen to deliver an exceptional dining experience.

Responsibilities

• Kitchen Management:
• Oversee all daily kitchen operations, maintaining a smooth workflow and a safe, clean, and organized environment.
• Menu Development:
• Create and update menus, design new recipes, and ensure high standards of food quality, taste, and presentation.
• Staff Leadership:
• Recruit, train, motivate, and supervise kitchen staff, including other chefs and cooks, ensuring their performance meets standards.
• Inventory & Budgeting:
• Manage food inventory, control stock levels, minimize waste, order supplies, and control food costs to meet budgetary requirements.
• Quality Control:
• Ensure all dishes meet the highest standards of food quality and presentation before being served to customers.
• Compliance:
• Maintain strict adherence to health, safety, and hygiene regulations within the kitchen.
• Collaboration:
• Work with other departments and management on menu planning, budgeting, and resolving any issues that arise.

Key Skills

• Leadership & Communication:
   Ability to effectively lead, motivate, and communicate with a diverse kitchen team.
• Culinary Expertise:
   Strong cooking, food preparation, and presentation skills.
• Organizational Skills:
   Excellent planning, time management, and multitasking abilities.
• Financial Acumen:
   Skills in budget management, cost control, and financial performance.
• Attention to Detail:
   A strong focus on detail to ensure high quality in every dish.
• Problem-Solving:
   Ability to work under pressure and resolve issues quickly and efficiently.

Qualifications

• Extensive culinary skills, including menu planning and food presentation
• Strong leadership and team management skills
• Knowledge of health and safety regulations in a kitchen environment
• Excellent organizational and time management skills
• Ability to source high-quality ingredients and manage inventory
• Experience in fine dining or upscale restaurant settings is a plus
• Culinary degree or equivalent professional experience

Executive Head Chef – Leopard Sands Lodge

Location: Bordering Kruger National Park, South Africa (Closest towns: Hazyview & Skukuza)

Property: Leopard Sands by Marriott – 5-star Safari Lodge (18 rooms | 36 beds)

Position: Live-in, Full-time

We are seeking an experienced and dynamic Executive Head Chef to lead our culinary team at Leopard Sands Lodge. This is a unique opportunity to showcase your talent in a luxury safari setting under the Marriott Hotels brand.

Key Responsibilities:

• Lead, train, and manage the kitchen brigade.
• Maintain the highest standards of food quality and presentation.
• Oversee daily operations of the kitchen, ensuring smooth service delivery.
• Handle ordering, stock control, and monthly stock takes.
• Design seasonal menus that reflect both international standards and local inspiration.
• Ensure compliance with health, safety, and hygiene regulations.

Requirements:

• Proven experience as a Head Chef/Executive Chef in a 5-star lodge or luxury hotel environment.(At least 5 years)
• Strong leadership, organizational, and communication skills.
• Creative flair with a deep understanding of fine dining and guest satisfaction.
• Ability to thrive in a remote lodge environment.

Perks:

• Live-in position with accommodation provided.
• Work in one of Africa's most iconic safari destinations.
• Join the prestigious Marriott International portfolio with global career growth opportunities.

If you are passionate about food, thrive in leadership, and want to be part of an unforgettable safari hospitality experience, we would love to hear from you.

Job Types: Full-time, Permanent

Pay: R25 000,00 - R40 000,00 per month

Work Location: In person

We are looking for a person with strong leadership skills and advanced knowledge and a specialist within the pastry section with a large focus on dough temperature control, folding techniques, proofing, and baking timing.

Duties and Responsibilities

1. Menu Planning & Development

• Create and update menus with a focus on quality, seasonality, and customer preferences
• Design new dishes and plate presentations
• Ensure dietary needs and allergy considerations are addressed

2. Kitchen Leadership

• Lead the kitchen brigade (sous chefs, line cooks, prep cooks, etc.)
• Train, mentor, and motivate the kitchen team
• Oversee daily kitchen operations and ensure smooth service

3. Quality Control

• Maintain high standards of food quality, taste, and presentation
• Monitor food preparation and portion sizes
• Conduct regular tastings and spot checks

4. Inventory & Cost Management

• Oversee ordering of ingredients and kitchen supplies
• Manage food costs, waste control, and portion control
• Track inventory levels and work with vendors

5. Sanitation & Safety

• Enforce hygiene and food safety standards (HACCP, health codes)
• Ensure kitchen cleanliness and safe food handling
• Train staff on proper kitchen safety and sanitation protocols

6. Collaboration & Communication

• Work closely with front-of-house managers and kitchen staff
• Communicate effectively with owners or general managers
• Respond to customer feedback and adjust accordingly

7. Administrative Tasks

• Schedule and organize kitchen staff shifts
• Maintain records for inventory, recipes, and training
• Stay updated on culinary trends and techniques

Job Type: Full-time

Pay: R9 500,00 - R12 000,00 per month

Ability to commute/relocate:

• Monte Vista, Western Cape 7460: Reliably commute or planning to relocate before starting work (Required)

Application Question(s):

• Resignation period or available immediately to start?

Experience:

• Dough Lamination: 1 year (Required)

Work Location: In person

The Head Chef plays a critical leadership role in overseeing Air Chefs’ national culinary operations and management of food production for clients thereby driving the short, medium and long-term sustainability of the organisation. The role is essential in ensuring that production standards i.e. food safety, quality consistency and compliance, in accordance with both local and international standards, are aligned throughout the different catering units and channels throughout the business.

In addition, the role plans, co-ordinates, facilitates and manages the food production processes in collaboration with various departments throughout the manufacturing value chain and ensures optimal availability of resources and materials to support production processes and deployment to extract maximum value while minimising wastage.

The Head Chef manages the productivity of the corporate canteens by creating efficiencies which ensures that low costs are maintained, and profitability is enhanced without compromising on food quality and standards whilst driving sales volumes

Overview

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.

• Menu Development: Create innovative and appealing menus that align with the culinary vision and concept of the establishment. Stay abreast of industry trends, ensuring the menu remains current and competitive.
• Kitchen Management: Lead and manage the kitchen staff, including chefs, cooks, and kitchen assistants. Organize and supervise food preparation, ensuring quality and consistency.
• Food Quality and Presentation: Maintain high standards of food quality, taste, and presentation. Conduct regular quality checks to ensure consistency and adherence to recipes.
• 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.
• 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.
• 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.
• Supplier Relations: Establish and maintain relationships with food suppliers and vendors. Source high-quality ingredients at competitive prices.
• 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.
• Customer Satisfaction: Collaborate with the front-of-house staff to ensure a seamless and enjoyable dining experience for guests. Address customer feedback and strive for continuous improvement.
• 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, licensing requirements, and other relevant industry standards.
• Inventory Management: Oversee the management of kitchen inventory, including ordering, receiving, and storage of food supplies.

• A minimum of 4 years running a kitchen as an executive chef in a 4-star environment.
• Culinary school diploma or degree in Food service management, related field
• Proven Track record in kitchens, food development and people management experience
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
• Keep up with cooking trends and best practices worldwide
• Ability to spot and resolve problems efficiently.
• Mastery in delegating multiple tasks
• Communication and leadership skills
• Up to date with food and beverages trends and best practices
• Ability to manage personnel and meet financial targets.

Tucked in the heart of the Elephant Coast, this 4-star lakeside getaway is on track to becoming one of the most sought-after destinations in northern KwaZulu-Natal. Weve got big plans in the pipeline and need talented individuals to help steer us in the right direction.

The Lodgeis an anchor property of the group, a mixed-use accommodation group working towards greater accountability and local impact. Together, were on a mission to actively create a brighter future.

Remuneration is based on Experience and Merit but we invite also young up and coming star chefs to apply as you could be the next big thing

Please take note of the the position is in Kwa-Zulu Natal.

Overview

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.

• 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

• 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
• Management of the production team includes:
  • 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
  • Ensuring that the teams abides by the working hours and break times
  • Ensuring that the company disciplinary guidelines are followed

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

Overview

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.

• 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

• 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
• Management of the production team includes: ensuring that the company disciplinary guidelines are followed

Overview

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.

• 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.

• Guest Experience & Service
  • 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.

• Team Leadership & Staff Development
  • 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.

• Kitchen Administration & Financial Management
  • 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.

• Health, Safety & Hygiene
  • 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.

• Sustainability & Community Impact
  • 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.

• Human Resources & Scheduling
  • 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.

• Leadership & Culture
  • 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