33 Kitchen Assistants jobs in South Africa

Overview

Are you passionate about good design?

You could be the person we are looking for. WinelandsDesign Studio is in search of a talented interior/kitchen designer to join their dream team in the Winelands region.

The person we are looking for would probably have the following attributes:

• Be passionate about good design
• Enjoy helping clients discover their dream design
• Have an appropriate degree or diploma
• At least 3 years experience in interior and/or kitchen design
• Enjoy being part of a dynamic and committed design team
• Be competent in using appropriate design software
• Competency in using Compusoft Winner software would be an advantage.
• Our design studio is at B2 The Yard, Val de Vie Estate, Paarl.

Our client is looking for an experienced and motivated Kitchen Manager/Hospitality Manager  to lead their back-of-house team.

In this role, you’ll be responsible for managing daily kitchen operations, maintaining food quality and safety standards, and ensuring a clean, efficient, and well-organized kitchen.

Responsibilities:

• Supervise and schedule kitchen staff

• Oversee food prep and ensure quality and consistency

• Manage inventory, ordering, and food costs

• Enforce health and safety standards

• Work closely with front-of-house team to ensure smooth service

Requirements:

• Fluent in Afrikaans and English

• Excellent leadership, communication, and time management skills

• Culinary training or certification is a plus

• Grade 12
• OWN VEHICLE 

Working Hours

• Monday to Saturday 07:30 - 17:30 (1 day off in the week) 

• Experience in Kitchen or Hospitality Management
• Strong Administrative and Organizational skills
• Experience in Maintaining the highest standards of Hygiene | Safety and Food quality
• Manage Kitchen Administration, including Ordering | Stock Control and Inventory Management
• Monitor Budgets | Control Costs and Reduce Wastage
• Valid Drivers License and own reliable transport
• Contactable references and recent payslips

• Basic Salary negotiable based on experience

Position Overview

The Kitchen Manager is responsible for the overall management, supervision, and performance of the kitchen team. This role ensures that all dishes are prepared and served with consistent quality, accuracy, and efficiency, while maintaining the highest standards of hygiene, stock control, and cost management. The Kitchen Manager must lead with authority, fairness, and discipline to create a productive and respectful kitchen environment.

Key Responsibilities

Food Quality & Consistency

• Ensure all menu items leaving the pass meet company standards for taste, presentation, and portion size.
• Monitor portioning, recipe adherence, and measuring procedures to minimize wastage and maintain profitability.
• Implement systems for quality checks before food leaves the kitchen.

Team Leadership & Communication

• Lead, train, and motivate kitchen staff to deliver exceptional service under pressure.
• Maintain constant communication with chefs, scullers, front-of-house staff, and management.
• Uphold discipline in the kitchen, demanding respect and ensuring staff accountability.

Stock & Equipment Management

• Provide management with accurate order sheets for food, beverages, and kitchen supplies.
• Monitor cutlery, crockery, and equipment to prevent theft, misuse, or unnecessary breakages.
• Ensure sufficient stock levels to avoid running out of critical items during service.

Cost Control & Efficiency

• Minimize food wastage through strict control of portioning and storage.
• Track kitchen costs against sales and highlight variances to management.
• Identify inefficiencies and implement corrective actions.

Health, Safety & Hygiene

• Enforce compliance with food safety, health, and hygiene regulations at all times.
• Conduct regular checks of kitchen cleanliness, equipment safety, and staff hygiene practices.

Key Skills & Attributes

• Strong leadership skills with the ability to command respect and manage a diverse team.
• Excellent organizational and communication abilities.
• Ability to remain calm, decisive, and professional under pressure.
• Strong attention to detail and commitment to high standards.
• Problem-solving mindset with the ability to prevent and resolve operational challenges.
• Integrity and resilience, with the ability to avoid manipulation or undue influence from staff

Qualifications & Experience

• Minimum 3–5 years of experience in a kitchen supervisory or managerial role.
li >Strong knowledge of food preparation, portioning, and stock management.
• Familiarity with health and safety regulations in the hospitality industry.
• Culinary qualifications preferred but not essential if supported by experience.
• Proven track record of reducing wastage and improving kitchen efficiency.

• 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)

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.