187 Experienced Head Chef jobs in South Africa

Overview

Faircape Health delivers a full continuum of care across six world-class healthcare facilities, each nestled within luxury retirement villages. Our residents expect exceptional dining—and we deliver.

We’re looking for an experienced, motivated Head Chef to join our Restaurant & Catering team at Noordhoek Manor (about 10 minutes from Blue Route Mall). You’ll report to the Senior Sous Chef and take full charge in their absence, leading a brigade, driving consistency and quality every service, and elevating menu execution, prep, plating, and pass management.

We offer above market-related salaries, a supportive, high-standards environment, real autonomy on shift, and the chance to craft memorable meals for a community that appreciates excellence.

If you’re passionate about inspiring a team and producing outstanding food, this is your step up. Apply now and level up your culinary career.

At Faircape, we value our employees and offer a range of benefits, including:

• A collaborative and supportive environment where you’ll work alongside experts who share your passion for making a meaningful impact.
• Additional leave rewards for long-term commitment.
• Recognition for your dedication through quarterly performance bonuses.
• Exclusive discounts on high-speed internet, ensuring you stay connected.

• Assist the Senior Sous Chef with management of all subordinate staff.
• Mentor chefs, ensure proper weekly training and adherence to food safety standards, policies and procedures.
• Foster a positive and collaborative work environment among kitchen staff.
• Prepare meals according to set recipes and meal specifications.
• Supervise the cooking process from preparation to plating, ensuring consistency in flavor, presentation and ingredient quality.
• Supervise and prepare daily healthcare meals, including rotating 3-course menus every four weeks, while also producing high-quality meals and baked goods for the café to ensure sufficient supply.
• Monitor and record proper food temperatures during cooking and service.
• Collaborate with the team to efficiently manage stock variances, ensuring accurate inventory levels and minimising discrepancies.
• Maintain a clean and organised kitchen environment and follow health and safety guidelines.
• Ensure daily food safety documents and paperwork are up to date.

• Chef's diploma/qualification from a registered tertiary education provider.

• Proven experience in a Sous Chef capacity.
• Knowledge of food quality management and standardisation.
• Maintaining an excellent physical condition and stamina.
• Proficient in various cooking and baking techniques.
• Understanding of health and safety requirements in a kitchen.

• Culinary Expertise: Meticulous attention to detail in ensuring ingredients are prepared consistently and to high standards. Strong understanding of flavor profiles, ingredient pairings, and culinary trends.
• Adaptability in Cooking Styles: Ability to prepare dishes across various cuisines and dietary preferences.
• Leadership: Exceptional ability to inspire, guide, and manage a team effectively.
• Adaptability and Flexibility: Quick to adjust to changing circumstances and demands.
• Problem-Solving: Proactive in identifying challenges and implementing effective preventative solutions.
• Communication: Clear and concise delivery of information to ensure understanding and alignment.
• Commitment to Excellence: Dedicated to maintaining high standards and delivering superior quality.
• Attention to Detail: Meticulous in following specifications and ensuring accuracy.
• Organisational Skills: Highly skilled in managing tasks and priorities efficiently.

• Clear health record
• Clear criminal record
• Clear credit record
• Provide written references with your application.

You will work 16.25 shifts per month, from 06h30 to 18h30, Monday to Sunday. Flexibility is required to accommodate the standby procedure of the company.

Faircape offers a competitive salary, which is dependent on experience, qualifications, skills and attributes.

Explore more about the Faircape Group on our informative website: faircape.co.za

Join Faircape in creating a positive and nourishing environment for our valued residents!

Should you not receive a response within 2 weeks of applying, please consider your application unsuccessful.

Company Description

Nantes Estate, located in the picturesque Paarl winelands, offers a blend of classic 17th-century European elegance and modern amenities, making it an ideal venue for weddings, conferences, and special events. Surrounded by vineyards and set against the backdrop of the Drakenstein mountain range, the estate provides a variety of versatile spaces to accommodate different aspects of your celebration.

This is a part-time on-site role for a Head Chef, located in Paarl. The Head Chef will be responsible for overseeing kitchen operations, menu planning, ingredient sourcing, and ensuring food quality and presentation meet the estate’s high standards. Day-to-day tasks include supervising kitchen staff, managing inventory, controlling budgets, and maintaining health and safety regulations.

• Culinary skills, including menu planning and food preparation
• Management and leadership experience to supervise kitchen staff
• Inventory management and budget control
• Knowledge of health and safety regulations
• Strong creative and organizational skills
• Excellent communication and problem-solving abilities
• Previous experience in a high-end or event-focused culinary setting is a plus
• Formal culinary training, such as a degree or certification, is preferred

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

Responsibilities

• Develop and plan menus that cater to a diverse range of tastes and dietary requirements
• Oversee food preparation and ensure all dishes are prepared to the highest standard
• Manage inventory and ordering to maintain adequate supplies and minimize waste
• Train and supervise kitchen staff, including scheduling and performance evaluations
• Ensure compliance with all food safety and sanitation regulations
• Collaborate with the Executive Chef to develop and implement new menu items and concepts
• Monitor and maintain kitchen equipment to ensure proper functioning and safety
• Manage food costs and labor expenses to meet budgetary targets
• Foster a positive and collaborative work environment within the kitchen team

• Minimum of 5 years experience as a Head Chef or in a similar role
• Extensive knowledge of culinary techniques and food preparation
• Strong leadership and management skills
• Excellent communication and interpersonal abilities
• Ability to work in a fast-paced and high-pressure environment
• Knowledge of food safety and sanitation regulations
• Experience with menu planning and inventory management
• Culinary degree or equivalent experience preferred
• Must be able to work flexible hours, including evenings, weekends, and holidays
• Previous experience in the cruise industry is a plus

Overview

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 & operation requirements.

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.

• 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.

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

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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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The Faircape Group is a dynamic network of companies with diverse interests, including Healthcare, Retirement Living, and Restaurant & Catering services.

Operating from six prime locations across the Western Cape, we are seeking a talented and experienced Head Chef to join our Restaurant and Catering team at Onrus Manor, Hermanus . In this role, you will lead and support our on-site chefs, making sure every meal consistently achieves the highest standards of quality, taste and presentation.

If you are committed to excellence, enjoy mentoring a dedicated team and thrive in a structured, supportive environment, this is your opportunity to make a meaningful difference!

Please note, candidates residing close to the Hermanus area will be given preference.

At Faircape, we value our employees and offer a range of benefits, including:

• A collaborative and supportive environment where you’ll work alongside experts who share your passion for making a meaningful impact.
• Additional leave rewards for long-term commitment.
• Recognition for your dedication through quarterly performance bonuses.
• Exclusive discounts on high-speed internet, ensuring you stay connected.

Responsibilities include, but are not limited to:

• Managing and mentoring chefs, ensuring proper weekly training and adherence to food safety standards as well as policies and procedures.
• Foster a positive and collaborative work environment among kitchen staff.
• Monitor food presentation, taste, and consistency to meet high standards.
• Upholding impeccable standards of food quality, consistency and hygiene throughout the kitchen.
• Preparing meals according to set recipes and meal specifications.
• Ensure strict adherence to meal ingredients and presentation specifications, to guarantee the quality and consistency of each meal.
• Manage and oversee the cooking process from preparation to presentation.
• Oversee and prepare daily meals for the healthcare facility, maintaining accurate records of daily food consumption and waste.
• Including a rotating four-week menu of varied 3-course meals, while also producing high-quality meals and baked goods for the café to ensure sufficient supply.
• Ensuring and measuring proper food temperatures when cooking and serving of meals.
• Collaborate with the team to efficiently manage stock variances, ensuring accurate inventory levels and minimising discrepancies.
• Maintaining a clean and organised kitchen environment and ensuring to follow health and safety guidelines.
• Ensuring that daily food safety documents and paperwork is up to date.

• Chef's diploma/qualification from a registered tertiary education provider.

• Proven experience in a Head Chef / Senior Sous Chef capacity.
• Knowledge of food quality management and standardisation.
• Maintaining an excellent physical condition and stamina.
• Proficient in various cooking and baking techniques.
• Understanding of health and safety requirements in a kitchen.

• Culinary Expertise: Meticulous attention to detail in ensuring ingredients are prepared consistently and to high standards. Strong understanding of flavor profiles, ingredient pairings, and culinary trends.
• Adaptability in Cooking Styles: Ability to prepare dishes across various cuisines and dietary preferences.
• Leadership: Exceptional ability to inspire, guide, and manage a team effectively.
• Adaptability and Flexibility: Quick to adjust to changing circumstances and demands.
• Problem-Solving: Proactive in identifying challenges and implementing effective preventative solutions.
• Communication: Clear and concise delivery of information to ensure understanding and alignment.
• Commitment to Excellence: Dedicated to maintaining high standards and delivering superior quality.
• Attention to Detail: Meticulous in following specifications and ensuring accuracy.
• Organisational Skills: Highly skilled in managing tasks and priorities efficiently.

• Clear health record.
• Clear criminal record.
• Clear credit record.
• Provide written references with your application.

Working Hours: You will work 16.25 shifts per month, from 07h00 to 19h00, Monday to Sunday. Flexibility is required to accommodate the standby procedure of the company.

Faircape offers a competitive salary, which is dependent on experience, qualifications, skills and attributes.

Faircape is an equal opportunities employer and welcomes applications from all qualified candidates. We are committed to employment equity and will consider all applicants based on their qualifications, skills and experience.

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 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
• 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

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 which you provide to the Company will be held and/or stored securely for the purpose of recruitment. Your Personal Information will be stored electronically in a database. Where appropriate, some information may be retained in hard copy. In either event, storage will be secure and audited regularly regarding the safety and the security of the information in accordance with the Protection of Personal Information Act, 4 of 2013 ("POPI").