33 Experienced Head Chef jobs in Johannesburg

Company Description

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Role Description

This is a full-time on-site role for a Head Chef located in Midrand. As the Head Chef, you will be responsible for menu planning, preparing meals, overseeing kitchen staff, ordering supplies, ensuring food quality and safety, and maintaining sanitation standards. You will also supervise kitchen operations, manage kitchen budgets, and collaborate with restaurant management to offer an exceptional dining experience to guests.

Qualifications

• Culinary skills: Expert in menu planning, preparing meals, and using culinary tools and techniques
• Management skills: Experience overseeing kitchen staff, managing kitchen budgets, and ordering supplies
• Safety and sanitation: Proficiency in ensuring food quality and safety, and maintaining sanitation standards
• Strong organizational and leadership skills
• Excellent communication and teamwork abilities
• Relevant qualifications: Certificate or diploma in Culinary Arts or related field
• Previous experience as a Head Chef or similar role preferred

Hiring for Head Chef / Food and Beverage Manager: New concept competitive socializing restaurant

Shooters Fourways Mall Johannesburg

Company description

Shooters
provides exciting competitive socializing activities in a restaurant setting. The concept originated in Europe and has become an international hit. It is a curated and large-scale restaurant.

Shooters SA is developing new venues continuously and will soon have a national footprint. The Shooters at Fourways is a mega restaurant of over 1000 m2.

The Food and Beverage offering is an integral part of the formula. Kitchen and servery efficiency is what it is about. Curated family type menu and with top quality offering. The F&B department consists of a Head Chef, Sous Chef (also inviting applications for that) 4 Food Services Assistants, cleaning staff, servery attendants and baristas. Some full time and some part time.

Job description: Head Chef

As Head Chef you will be responsible for managing and overseeing the food and beverage department of the Shooters venue. You will oversee the Kitchen Crew and be a member of the management team on a rota, which will include a variety of supervisory tasks and responsibilities.

The role would involve:

· Managing the kitchen crew, co-ordinating shifts including casual crew.

· Managing the menu, optimal stock levels and equipment functionality.

· Managing point of sale efficiency, service standards and customer satisfaction levels.

· Managing food hygiene standards, ensuring food quality, conduct compliance checks and conduct safety checks.

· Fulfil a park Supervisor role on a rota system, responsible for park operations for the shift.

Requirements for the position include:

· Previous Head Chef or F&B supervisory experience

· Computer literate.

· F&B stock and menu management experience

· Previous experience in forecasting and planning F&B stock

Skill set for the position include:

· People management skills including recruitment, training, and development

· OHS Act knowledge.

· Food hygiene standards knowledge

· Ability to coach and mentor staff

· Excellent organization and time management skills.

· Excellent problem-solving skills

· Excellent customer service skills

You will report to the Venue Manager in a full-time capacity.

The salary on offer is within a range of R p.a. to R p.a. depending on merits.

The envisaged commencement date is
asap
. The venue is located in Fourways Johannesburg.

Interested parties should forward a CV to

by close of business the
13th of October  2025.

Should you not be contacted by the
20
th
of October 2025

please deem your application to be unsuccessful.

We are looking for an experienced, creative, and passionate head chef to join our team. As head chef, you will run the back-of-house. You will manage the daily operations of the kitchen, oversee the kitchen staff to ensure that the highest quality of cuisine is served to our guests, and ensure that all food and labor cost goals are met.

Job Type: Full-time

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

Kendrick Recruitment is seeking an experienced and passionate Head Chef to join a prestigious 4-star lodge in the Greater Kruger area. The successful candidate will lead the culinary team, delivering exceptional dining experiences while maintaining the highest standards of food quality, hygiene, and operational efficiency.

Execute daily and seasonal menus in line with established SOPs

Adapt menus based on guest feedback, dietary requirements, and stock availability

Perform quality checks before each service to ensure consistent standards

Conduct accurate daily and monthly stock takes

Manage portion control to minimise wastage and optimise food costs

Create staff schedules and ensure smooth kitchen operations

Maintain kitchen cleanliness and ensure compliance with all hygiene regulations

Oversee equipment maintenance and ensure readiness for service

Brief and instruct junior staff effectively

Train kitchen team members on menu execution and hygiene standards

Monitor staff performance and provide constructive feedback

Foster teamwork, positive morale, and clear communication within the kitchen

Lead pre-shift briefings to coordinate front and back of house

Enforce strict hygiene protocols and food safety standards (including HACCP)

Conduct daily checks on cleanliness, storage, temperature control, and pest management

Train staff on safe food handling, chemical use, and equipment safety

Ensure proper use of PPE and maintain safe working conditions

Report incidents or near-misses promptly and accurately

Ensure compliance with all lodge health and safety policies and legal requirements

Submit weekly and monthly reports on stock, wastage, food costs, and maintenance to the General Manager

Communicate daily with Front of House teams regarding menus, dietary needs, and guest feedback

Keep the General Manager informed on menu performance, staffing, and equipment issues

Maintain clear internal communication through briefings, handovers, and prep lists

Engage professionally with guests regarding menu items and special dietary requests

Stay up to date on best practices and innovations in food production and hygiene standards

Monitor the condition of all kitchen machinery and report any maintenance needs promptly

Formal culinary qualification from a recognised institution

Minimum of 5 years’ experience in a lodge, hotel, or fine-dining kitchen, with at least 2 years in a Head Chef role

Strong knowledge of stock management, portion control, and food hygiene standards

Proven experience in preparing and presenting high-quality plated meals

Willingness to live on-site and work in a remote bush environment

Proficiency in MS Office

Fluent in English (additional local languages advantageous)

Valid driver’s licence

Ability to work flexible shifts and live on site

Lodge-based role with on-site accommodation provided

Shift work including weekends, public holidays, and overtime

Remote location with limited access to town facilities

21 days on / 7 days off work cycle

3-month probationary period

This is a fantastic opportunity for a talented and dedicated culinary professional to lead a dynamic team in a world-renowned safari destination.