108 Head Chef jobs in South Africa

A new restaurant opening in Bedfordview is currently looking for a Head Chef / Kitchen Manager. The ideal candidate should possess a minimum of 6 years of relevant experience in both chef and kitchen management roles, with a strong background in a la carte restaurant environment. The ability to effectively coordinate and manage a busy kitchen operation is essential. Key responsibilities will include stock management, variances, and stock reporting. The successful applicant must possess excellent staff management skills and be capable of leading a kitchen brigade. Additionally, the ideal candidate should have experience in food cost, kitchen hygiene, and administration. The restaurant is seeking a senior candidate with a hands-on management style and the ability to multitask. Must also have strong cooking abilities. Must be creative and able to create new dishes. Salary R 20 - 25 K net depending on experience. Quote Reference RA154 when applying.

An executive head chef is the top-ranking chef in a restaurant's kitchen, responsible for the overall management and operation of the entire culinary team and food production process. They focus on the strategic and managerial aspects, ensuring smooth and efficient kitchen operations, rather than solely on cooking. Key Responsibilities of an Executive Head Chef :

• Kitchen Management : Overseeing all aspects of the kitchen, including staffing, training, food preparation, and service.
• Menu Planning : Developing unique and cuisine-appropriate menus, considering factors like restaurant concept, customer preferences, and cost.
• Inventory Management : Monitoring food and supply levels, ensuring proper storage and minimizing waste.
• Staff Management : Hiring, training, and supervising kitchen staff, fostering a positive and productive work environment.
• Cost Control : Managing kitchen budgets, controlling food costs, and optimizing resource utilization.
• Ensuring Quality : Maintaining high standards of food preparation, presentation, and service to meet customer expectations.
• Collaboration : Working closely with other departments, such as the restaurant manager, to ensure smooth operations and customer satisfaction.

In essence, the executive head chef is the leader who ensures the kitchen operates efficiently, consistently delivers high-quality food, and contributes to the overall success of the restaurant.

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

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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.