199 Head Chef jobs in South Africa

We're looking for a Head Chef/BOH Manager to join our dynamic team at our upmarket restaurant situated in Hermanus. We strive for perfection daily, and we only employ self-motivated and happy individuals.

The successful applicant must have

• A formal chef's qualification
• A minimum of three years of experience leading a kitchen/back-of-house team in an upmarket environment
• Strong administrative skills,
• Excellent stock management skills,
• Team leadership qualities,
• Proven cost management skills,
• organisational skills and an eye for detail,
• contactable references,
• own transport

Job Type: Full-time

Pay: R22 000,00 - R28 000,00 per month

Ability to commute/relocate:

• Hermanus, Western Cape 7200: Reliably commute or planning to relocate before starting work (Preferred)

Experience:

• Chef: 5 years (Required)

Location:

• Hermanus, Western Cape 7200 (Required)

Work Location: In person

Head Chef / Kitchen Manager

Location: Johannesburg, South Africa

Employment Type: Full-time

Salary Range: R30,000 – R35,000 (depending on experience)

Start Date: Immediate

Job Summary:

Che Argentine Grill is looking for an experienced Head Chef / Kitchen Manager to lead our kitchen operations. This role requires strong leadership, organizational skills, and the ability to oversee both kitchen production and grill operations while ensuring consistency, quality, and cost control.

Key Responsibilities:

• Oversee all kitchen operations, including grill and kitchen stations.
• Manage and train kitchen staff, ensuring high standards of performance.
• Maintain stock control, ordering, and supplier relationships.
• Ensure consistent food quality, presentation, and portioning.
• Implement hygiene, safety, and operational procedures.
• Develop menus and specials in collaboration with management.
• Support service during busy shifts and ensure smooth pass operations.
• Track kitchen costs, monitor waste, and meet cost-of-sales targets.

Requirements:

• Minimum 5–7 years of experience in a senior kitchen role.
• Strong leadership and communication skills.
• Proven ability to manage costs, stock, and supplier relationships.
• Experience in high-volume restaurants.
• Organized, proactive, and committed to team development.
• Culinary diploma or equivalent qualification preferred.

Job Types: Full-time, Permanent

Pay: R30 000,00 - R35 000,00 per month

Work Location: In person

Ready to step into a Kitchen Manager role at a new Kleinsky's store opening in Linksfield?

Do you run a kitchen where efficiency, quality and food safety are top priorities? From prep to plating, every detail matters and affects the customer experience. Kleinsky's is looking for a Kitchen Manager to lead our back-of-house team and make sure every dish that leaves the kitchen keeps our customers coming back for more.

Your role:

You'll run all back-of-house operations, focusing on food production, stock and storage and keeping food safety standards on point. You'll manage daily production schedules, mentor and support prep chefs and back-of-house staff while keeping an eye on stock and waste to meet par levels. With your guidance, the kitchen delivers great food, on time, every time - even when things get busy

Why you're the perfect fit:

You're a hands-on leader who thrives in a fast-paced kitchen. You know how to manage food production, storage and inventory while keeping the team motivated and standards high. You take pride in operational excellence, efficiency and safety and you enjoy guiding a small team to perform at their best every day.

A few things to know:

• Location: On-site (Johannesburg)
• Reporting Line: General Manager
• Direct Reports: Prep Chefs, Store/Cold/Freezer rooms and Bakery Support
• Tools: MarketMan (inventory), Dext (invoice scanning) or similar
• Focus: Food production, storage, inventory management and food safety

If you're ready to lead back-of-house operations with skill, energy and care, we'd love to hear from you Send your CV to

Job Type: Full-time

Application Question(s):

• Do you have experience working in fast-paced restaurants?
• Have you managed a BOH team before?
• Can you easily commute to Linksfield?

Work Location: In person

busy upmarket restaurant and function venue is hiring a head chef/kitchen manager

• Strong stock control
• Strong hygiene control
• Develope and maintain recipes
• HR of kitchen staff
• Able to run and mange a busy kitchen
• Do daily/weekly/monthly stock takes and submit GP's on time
• Creative menu design and implementation

To apply please send full cv and contactable references

Job Type: Full-time

Pay: R12 000,00 - R18 000,00 per month

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.