30 Kitchen jobs in South Africa

Overview

Tomorrow’s People College is a well-established private school in Faerie Glen, Pretoria. The college has a position available to appoint a Housekeeper, including Kitchen management, to fill the full-time position.

• Oversee the smooth operation of the kitchen
• Supervise kitchen staff, including cooks and helpers, ensuring they follow food safety and sanitation standards.
• Ensuring food quality and safety
• Inventory Management: Maintain inventory levels, order supplies, and manage food costs (inventory of kitchen and school supplies)
• Hands-on experience with planning menus and ordering ingredients
• Managing the tuck shop of the school
• Perform housekeeping work in designated areas of responsibility
• Ensuring a high standard of cleanliness throughout the school, including that the immediate outside areas are tidy daily
• Report any maintenance problems to the maintenance management
• Maintain a high level of safety, cleanliness, and efficiency
• Maintain and care for the school buildings and surrounding areas, including gardens
• Maintain sanitation and safety standards in the kitchen and the school surrounding area
• Show high levels of integrity, honesty, and friendliness
• Ability to fulfill occasional overtime responsibilities when hosting functions, fundraising, etc.
• Knowledge and Assisting with Health and Safety Requirements

• Bachelor’s Degree (B-Consumer Science or B-Consumer Studies)
• Minimum 2 Years’ experience in housekeeping and kitchen management is compulsory
• Experience with stock control, ordering, and receiving
• Appropriate experience with references.
• Fully bilingual.
• Own transport
• Working hours from 06h45 to 15h45
• No criminal record.
• Excellent communication and administrative skills.
• Experience with modern technology and fully computer literate.

Submit your CV with contactable references and certified copies of your qualifications to on or before 24 September 2025.

Commencing date: As soon as possible

Tomorrow’s People College reserves the right not to proceed with filling the post.

Candidates not contacted should consider their application unsuccessful.

We reserve the right not to make an appointment.

Tomorrow’s People College, in line with POPIA (Protection of Personal Information Act), will attempt to ensure the confidentiality of all applicants for this role. All reasonable measures will be in place to protect personal information, and it will be used in the recruitment, selection, and reporting processes. By submitting your application for this position, you are recognizing and accepting this disclaimer.

Closing Date: 24/09/2025

Overview

Chef / Kitchen Manager required for a reputable restaurant based in East London

Key Responsibilities may include but are not limited to the following:

• Lead, inspire, and manage the kitchen team to deliver consistently exceptional cuisine.
• Plan, design, and execute seasonal and innovative menus aligned with our restaurant’s fine dining standards.
• Oversee stock control, supplier relationships, and cost management to ensure efficiency and profitability.
• Maintain the highest levels of hygiene, food safety, and compliance with all health regulations.
• Train, mentor, and develop kitchen staff to uphold service excellence and team cohesion.
• Work closely with front-of-house management to ensure seamless service and guest satisfaction.

Requirements

• At least 3 - 5 years experience as a Head Chef / Sous Chef in a fine dining or luxury hospitality environment ESSENTIAL
• At least 3 years general kitchen manager experience ESSENTIAL
• Strong leadership and people management skills.
• Exceptional culinary skills with a flair for creativity and presentation.
• Excellent organizational and multitasking abilities.
• In-depth knowledge of food safety, kitchen operations, and stock control.
• Ability to work under pressure while maintaining high standards.

Only shortlisted candidates will be contacted. Should you not receive a response within 14 days please consider your application unsuccessful. We will keep your CV on our database for any other relevant role s that may arise.

My Maitland based client is looking for a Kitchen Manager who is also a qualified Chef to oversee and manage the daily operations of their busy prep kitchen. You will need at least 3 years’ experience managing a prep kitchen, a valid driver’s license and your own transport and open to working irregular hours.

Requirements:

• Qualified chef with strong culinary skills
• 3 - 5 years’ experience managing a professional kitchen - preferably in a prep / production environment
• Excellent leadership and organisational skills
• Strong knowledge of food safety and hygiene regulations
• Valid driver’s license and own transport
• Able to work irregular hours

Bonus:

• 3 years’ experience managing a prep kitchen
• No work on Sunday

Benefits:

• Competitive salary
• Supportive working environment
• Opportunity to grow with a dynamic team
• Working Hours: Mon - Sat 06:00 - 16:00

Responsibilities:

• Manage all kitchen operations and staff
• Oversee daily operations
• Stock control
• Food quality control
• Equipment maintenance
• Staff management
• Oversee food preparations and portioning
• Maintain hygiene, safety and food quality standards
• Stock control, ordering and waste management
• Train and motivate kitchen staff to deliver high standards
• Ensure prep schedules are met and production runs smoothly

Forward a detailed CV immediately so as to ensure you don’t miss out on this amazing opportunity!

Should you not hear from us within 10 working days, please consider your application to have been unsuccessful. We will keep your details for future placements – unless you advise that you wish for us to discard your details.

Chef / Kitchen Manager required for a reputable restaurant based in East London 

Key Responsibilities may include but are not limited to the following: 

• Lead, inspire, and manage the kitchen team to deliver consistently exceptional cuisine.

• Plan, design, and execute seasonal and innovative menus aligned with our restaurant’s fine dining standards.

• Oversee stock control, supplier relationships, and cost management to ensure efficiency and profitability.

• Maintain the highest levels of hygiene, food safety, and compliance with all health regulations.

• Train, mentor, and develop kitchen staff to uphold service excellence and team cohesion.

• Work closely with front-of-house management to ensure seamless service and guest satisfaction.

Requirements

• At least 3 - 5 years experience as a Head Chef / Sous Chef in a fine dining or luxury hospitality environment ESSENTIAL

• At least 3 years general kitchen manager experience ESSENTIAL

• Strong leadership and people management skills.

• Exceptional culinary skills with a flair for creativity and presentation.

• Excellent organizational and multitasking abilities.

• In-depth knowledge of food safety, kitchen operations, and stock control.

• Ability to work under pressure while maintaining high standards.

Only shortlisted candidates will be contacted. Should you not receive a response within 14 days please consider your application unsuccessful. We will keep your CV on our database for any other relevant roles that may arise.

• Plan, schedule, and coordinate daily production runs to meet output targets and align with the Facility Production plan
• Monitor and drive kitchen productivity, ensuring efficient use of labour and resources
• Enforce strict compliance with timekeeping and production schedules
• Ensure consistent preparation and portioning of all recipes according to standard operating procedures
• Oversee the implementation and adherence to food safety standards (HACCP, FSSC 22000, etc.)
• Conduct regular checks to ensure hygiene, temperature control, storage, and allergen protocols are met
• Collaborate with the Quality Assurance team to resolve any product quality issues
• Ensure consistent quality and presentation across all product batches
• Lead, supervise, and develop a team of 20 kitchen staff
• Conduct performance reviews, identify training needs, and implement skills development plans
• Promote a culture of discipline, teamwork, accountability, and continuous improvement
• Monitor and report on key production metrics (yield, output, waste, downtime, etc.)
• Implement corrective actions when production targets or quality standards are not met
• Maintain accurate batch production records and inventory logs
• Collaborate with the R&D or Product Development team to test new recipes and scale-up production trials
• Provide practical feedback on ingredient functionality, process adjustments, and cost-saving opportunities
• Ensure new product rollouts are integrated seamlessly into production processes

• Grade 12 (Matric) with relevant tertiary qualification in Food Technology, Industrial Catering Management, Culinary Arts, or Production Management
• Minimum 5 years experience in a similar role within an industrial kitchen or frozen food manufacturing environment
• Knowledge of HACCP / FSSC22000 and food safety certification
• Experience with automated or semi-automated production systems is an advantage
• Basic computer literacy (Excel, email, production software)

Overview

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 ensure every dish that leaves the kitchen keeps our customers coming back for more.

• 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.

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.

• Location: On-site (Linksfield, 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

• Mid-Senior level

• Full-time

• Management and Manufacturing

• Restaurants and Hospitality

Kitchen Manager / Sous Chef required in Port Elizabeth.

Duties and Responsibilities:

• Work closely with kitchen staff
• Menu planning
• Ensure preparation, quality control, plating and presentation standards are maintained.
• Forecast supply needs and estimating costs
• Strong planning skills and able to meet deadlines in a fast-paced environment
• Ensure the restaurant meets all regulations, including sanitary and safety guidelines.
• Ensure continued efficiency of the kitchen
• Handle queries and complaints

Requirements:

• Must have at least 3+ years Management / Head Chef experience in a fast paced restaurant
• Must be able to coordinate and manage a busy kitchen operation.
• Must have a Matric qualification (or equivalent), as well as a post-Matric qualification relating to the field.
• Own transport
• Be prepared to work shifts