94 Head Chef jobs in South Africa

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 & operational requirements.

Job Overview :

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.

Key Responsibilities :

• 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.

Experience :

• 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.

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

Position: Head Chef

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.

• 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 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• Food portfolio is required.

• Mid-Senior level

• Full-time

• Management and Manufacturing

• Hospitality

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

Job title : Head Chef

Job Location : Western Cape, Cape Town Deadline : September 22, 2025 Quick Recommended Links

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Key Performance Areas & Responsibilities

Kitchen Operations & Food Preparation

Guest Experience & Service

Team Leadership & Staff Development

Kitchen Administration & Financial Management

Health, Safety & Hygiene

Sustainability & Community Engagement

Human Resources & Scheduling

Leadership & Culture

Qualifications & Experience

Overview

SUMMARY :

Key Duties & Responsibilities

• Culinary Leadership & Menu Innovation
• Create, refine & oversee seafood-focused menus —incorporating seasonal and local ingredients with a creative flair while balancing cost and presentation standards.
• Polish and approve dishes before they reach patrons, upholding high-quality taste and presentation.
• Manage daily operations of the kitchen, from prep stations to plating, ensuring smooth execution.
• Monitor ingredient ordering, inventory, and supplier relations to minimize waste and maintain freshness.
• Hire, lead, train, and mentor sous chefs, line cooks, and kitchen staff, fostering teamwork and skill development.
• Handle staffing schedules, payroll oversight, and maintain productivity.
• Manage budgets, food, and labor costs, aiming for profitability in the dining operation.
• Implement waste reduction strategies and creative cost-saving measures.
• Ensure strict adherence to South African food hygiene, safety standards, and kitchen sanitation regulations.
• Keep equipment maintained and the cooking environment safe.
• Work alongside management or general managers to align kitchen operations with overall restaurant strategy, events, promotions, or guest experience.

POSITION INFO :

Qualifications & Skills

Professional Experience & Expertise

• Proven experience as a Head Chef, preferably in seafood or upscale restaurant environments.
• For seafood establishments, 10+ years of relevant culinary expertise is often sought.

Culinary Education & Certifications

• Culinary degree or diploma, or equivalent certification (Culinary Science, hotel management, etc.).
• Health & safety credentials —such as food hygiene certificates recognized in South Africa.
• Strong leadership and communication, ensuring an efficient and motivated kitchen team.
• Creative menu development and operational organization —ability to innovate while maintaining discipline and consistency.

This is your chance to lead one of NZ's Top Kitchen Teams, creating truly exceptional food in an unrivalled environment.

Holding Two Hats in the Cuisine Good Food Awards for the last three years, Sherwood is a truly unique restaurant and 78 room Eco Hotel situated in Queenstown central overlooking Lake Wakatipu.

We are more than just a restaurant with a large kitchen garden attended to by a full time horticulturist which provides the focus for our hyper seasonal menus, served alongside a 100% natural wine program.

With a focus on sustainability, community programming, live music, function spaces as well as a 120 seater restaurant Sherwood is a large, dynamic operation.

The Head Chef will play a pivotal role in supporting the Executive Chef in all aspects of kitchen operations. You will be responsible for the day to day operations of the kitchen.

• Menu Development: Create and update menus that showcase locally sourced, seasonal ingredients, while maintaining our strong brand identity.
• Food Quality: Maintain and enhance food quality standards by supervising all stages of food preparation, ensuring taste, presentation, and consistency.
• Kitchen Management: Oversee daily kitchen operations, including inventory management, budgeting, and cost control to achieve profitability goals.
• Team Leadership: Recruit, train, and mentor kitchen staff, fostering a collaborative and creative culinary environment.
• Safety and Sanitation: Ensure strict adherence to food safety, sanitation, and hygiene standards to guarantee the safety of our guests and team members.
• Vendor Relations: Build and maintain relationships with suppliers and vendors to source high-quality ingredients and negotiate competitive prices.
• Creativity and Innovation: Continuously innovate the menu and introduce new dishes to excite and engage our guests while keeping up with emerging culinary trends.
• Guest Experience: Work closely with the front-of-house team to ensure a seamless dining experience and promptly address guest feedback and special requests.
• Cost Control: Develop and manage the kitchen budget, monitor expenses, and implement cost-saving measures without compromising food quality.
• Compliance: Ensure compliance with all relevant food safety regulations, health codes, and licensing requirements.

These are the desired skills and experience for this role:

• Proven experience as a Sous Chef/ Head Chef or in a similar leadership role.
• Culinary degree or equivalent professional certification preferred.
• Exceptional creativity and passion for culinary arts.
• Proven proficiency in menu development and cost control.
• Food safety and hygiene certification is required/a plus.

• Collaboration: Accepts and appreciates other people; demonstrates courtesy and compassion; supports, encourages, and thanks others; consults, listens, and understands others; promotes diversity and builds morale, team cohesion, and collaboration. Establishes credibility and uses compelling insights to appeal to others’ needs and persuade them to a different point of view; navigates political situations and negotiates to gain agreement from others and achieve desired outcomes.
• Communication: Understands spoken and written information; speaks and writes clearly and understandably; presents with confidence; gauges audience reaction, interest, and understanding, and adjusts communication style or content accordingly.
• Delivering Results: Sets objectives that align with team and organizational goals; develops plans, commits to timelines, and uses time effectively; anticipates, allocates, and monitors resources to deliver work requirements; documents job information.
• Dependability: Focuses on understanding and addressing customer needs; sets ambitious standards for work quality and quantity; delivers high productivity in a focused and timely manner; structures and prioritises work activities; shows commitment to the organisation.
• Resilience: Works productively under pressure; maintains a positive outlook; controls emotions; handles failure or criticism well and learns from it.
• Commercial Thinking: Considers revenue, cost, and risk factors that drive organisational performance; identifies and secures new business; optimises resources to deliver more with less; manages and mitigates risks; maintains awareness of external factors impacting the business.

This is a hands-on, operational role as well as a leadership role. You must have a love of excellent food and the drive to oversee a team and bring them along with you whilst delivering a consistently exceptional offering for our guests.

The successful candidate will take ownership of our kitchen team and work closely with our Executive Chef to ensure that Sherwood continues to be recognised as one of the best food offerings in the country.

This is a fantastic opportunity to join one of the most progressive hospitality operations in the country and showcase your talents as both a chef and leader at the top of your game.

Salary match • Number of applicants • Skills match

Your application will include the following questions:

• Which of the following statements best describes your right to work in New Zealand?
• How many years' experience do you have as a Head Chef?
• How many years of people management experience do you have?
• Do you have experience with inventory management?

To help fast track investigation, please include here any other relevant details that prompted you to report this job ad as fraudulent / misleading / discriminatory / salary below minimum wage.

Silvan Safari is a proudly Relais & Châteaux-affiliated lodge in the heart of the Sabi Sand Game Reserve, renowned for delivering world-class luxury and unforgettable African wilderness experiences.

We’re looking for an exceptional Head Chef to lead our culinary team and drive the creative direction of our food offering. This is a unique opportunity to take charge of our kitchen, shaping innovative and guest-focused menus that elevate our culinary reputation and align with Relais & Châteaux standards.

If you're inspired by local ingredients, guest experience and pushing creative boundaries within a luxury safari setting, we’d love to hear from you.

WHAT YOU’LL DO :

• Oversee full kitchen operations, including menu development, high quality ingredient sourcing, food preparation and kitchen administration
• Lead and inspire a high-performing kitchen team
• Maintain high hygiene and safety standards
• Manage stock, ordering and cost control efficiently
• Collaborate with chef consultants and senior chefs to maintain consistency, refine recipes and introduce creative, guest-pleasing ideas
• Curate and execute menus aligned with Relais & Châteaux standards
• Drive culinary innovation across bush breakfasts, in-suite dining, wine pairings & more
• Ensure flawless kitchen operations and exceptional daily service delivery that consistently meet the highest standards of guest satisfaction

WHO YOU ARE :

• A seasoned culinary leader with a passion for excellence
• Skilled in creative menu design, team development & guest engagement
• Committed to delivering elevated, memorable dining moments in a remote setting

REQUIREMENTS :

• National Senior Certificate (Matric)
• Accredited culinary qualification from a reputable institution
• 3-5 years’ experience as a Head Chef or similar senior position, at a luxury 5-star establishment
• Demonstrated strong leadership abilities
• Passion for mentoring, collaboration and excellence is essential
• Ability to thrive in high-pressure environments
• Proficiency in waste management protocols and procedures

BENEFITS

At Silvan Safari, there’s a smorgasbord of added delights. With us, you would :

• Make an impact - for every 7 people we bring to Africa, we create one permanent job in the tourism industry
• Earn an attractive remuneration package including a competitive salary, pension fund contribution and 21 days of paid vacation per year
• When on-site, carry out your craft at a gorgeous safari lodge in the heart of the Sabi Sand Game Reserve
• Work under visionary leaders who encourage a family culture, open and direct communication and honest feedback
• Collaborate with a diverse and talented high-performance team

Your expertise will shape our Relais & Chateaux standard menus, elevate guest experiences with innovative dining concepts, and ensure operational excellence in every aspect of our luxury lodge.

If you're inspired by the magic of the wild and thrive in exclusive, high-end environments, we'd love to hear from you.

Silvan Safari is an equal opportunities employer. Applicants from previously disadvantaged groups and people with disabilities will be given preference. Please note that this position is only available to SA citizens.

Apply now to be part of something extraordinary.

Silvan Safari – Where luxury meets the wild.

APPLY NOW