201 Kitchen Manager jobs in South Africa

• Culinary Diploma or Certificate from a recognized institution.
• Food Safety and First Aid certification (advantageous).

• Minimum 35 years' experience as a Kitchen Manager or Sous Chef in a 4 or 5-star hotel or fine-dining restaurant.
• Proven experience managing a kitchen team in a high-end environment.
• Experience with menu costing and supplier negotiation.

• Strong leadership and people management skills.
• Excellent knowledge of modern and traditional cooking techniques.
• Ability to multitask and work under pressure.
• Good computer skills (Excel, stock systems, POS).
• Strong communication and interpersonal abilities.

Job Title: Kitchen Manager

Location: Blouberg

Working Hours: Shift-dependent

Start Date: Immediate availability preferred

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Role Overview:

We’re looking for a skilled and motivated Kitchen Manager to oversee the day-to-day culinary operations in a fast-paced kitchen environment. This role calls for a leader who can manage a team, maintain high standards of food quality and safety, and ensure service runs smoothly across shifting schedules.

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Key Responsibilities

· Manage kitchen staff across various shifts to ensure smooth operation

· Maintain consistent food quality and hygiene standards

· Implement and enforce health and safety protocols

· Support with stock control, ordering, and inventory management

· Train and supervise new staff, ensuring continued development

· Collaborate with front-of-house management to ensure seamless service

· Troubleshoot issues quickly and efficiently during busy periods

· Monitor and optimize kitchen workflow, costs, and output

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Candidate Requirements

· Experience: 5–10 years in a management role, preferably in a kitchen, restaurant, or hospitality environment

· Education: Matric certificate required

· Work Authorization: Open to non-South African citizens with valid working papers

· Financial Status: No strict preference regarding debt

· Availability: Must be able to start immediately

· Work Hours: Flexible to work shift schedules averaging 195–220 hours/month

·Experience in using the Pilot Data Capturing system

Kitchen Manager (POS25084)
POLOKWANE
R18 000.00 pm R20 000.00 pm (Live-out) (Fixed Term)
Purpose:
We are looking for a kitchen manager that will be responsible for managing all aspects of the kitchen operations. They must ensure that the kitchen operates efficiently, meets health and safety regulations, and delivers high-quality food to customers.
Responsibilities
Food preparation
Cooking
Inventory management
Staff supervision
Creating menus
Ordering supplies
Maintaining kitchen equipment

Requirements
Matric

Closing Date: 9 May 2025

• Assist the Kitchen Manager in overseeing daily kitchen operations and ensuring smooth service.
• Ensure all food preparation meets the highest standards of quality and presentation.
• Manage stock levels, maintain inventory, and assist with ordering supplies.
• Contribute to menu planning, cost control, and ensure food cost targets are met.
• Supervise and train kitchen staff to maintain efficiency and high performance standards.
• Maintain food safety and cleanliness procedures to ensure a safe kitchen environment.
• Work flexible hours, including weekends and long hours when required.
• Maintain a positive, professional attitude and contribute to a collaborative team atmosphere.

• Minimum of 2 years of experience in a similar role.
• Strong knowledge of portion control and food preparation techniques.
• Experience with stock control and cost estimation in a professional kitchen.
• Proficiency in using computer systems and basic software for planning and purchasing.
• Ability to design menus and calculate food costs effectively.
• Creative, quick-thinking, and adaptable in a fast-paced environment.
• Excellent leadership and teamwork skills.
• Willingness to work long hours and weekends when required.
• A valid drivers license is required.

Recruiter : Bright Search Recruitment (Pty) Ltd

Job Ref : JHB / BP

Date posted : Wednesday, June 18

Location : Vereeniging, South Africa

The Head Chef / Kitchen Manager is responsible for overseeing the entire kitchen operation, ensuring high standards of food quality, hygiene, and efficiency are maintained at all times.

This individual will lead a team of chefs and kitchen staff, manage inventory and supplier relations, and ensure the kitchen operates within budget.

• Kitchen Management : Supervise and coordinate all kitchen activities. Ensure smooth day-to-day running of the kitchen during service. Plan and delegate kitchen duties effectively.
• Menu Development : Design seasonal and daily menus with creative input. Cater to both à la carte and group bookings. Incorporate local ingredients and regional preferences.
• Food Preparation and Quality : Ensure consistently high food quality and presentation. Monitor portion sizes and waste control to maintain profitability. Stay updated with culinary trends and customer preferences.
• Staff Management : Recruit, train, and supervise kitchen staff. Create weekly staff rosters and ensure adequate coverage. Conduct performance reviews and manage conflicts when necessary.
• Health & Safety Compliance : Enforce hygiene and sanitation standards in line with health regulations. Maintain records for food safety inspections (HACCP knowledge is advantageous).
• Inventory and Cost Control : Manage stock levels, ordering, and receiving of goods. Maintain supplier relationships and negotiate pricing. Monitor kitchen expenditure to meet budget targets.

Minimum Requirements :

• Culinary qualification (e.g., Diploma in Professional Cookery, City & Guilds, or equivalent)
• 5+ years of experience in a senior chef role (Sous Chef or higher), with at least 2+ years as Head Chef / Kitchen Manager
• Strong knowledge of kitchen operations, food cost control, and hygiene standards
• Proven leadership and team management skills
• Excellent communication and organizational skills
• Computer literacy (MS Office, stock systems like GAAP, Pilot, or similar)
• Own transport and willingness to reside near or commute to the Vaal Dam area

Preferred Attributes :

• Experience in waterside resorts, guesthouses, or high-volume restaurants
• Flexibility with work hours (weekends, holidays, peak seasons)
• Creative and passionate about food trends and customer experience
• Ability to work under pressure and manage multiple functions

The Head Chef / Kitchen Manager is responsible for overseeing the entire kitchen operation, ensuring that high standards of food quality, hygiene, and kitchen efficiency are maintained at all times. This individual will lead a team of chefs and kitchen staff, manage inventory and supplier relations, and ensure the kitchen operates within budget.

Key Responsibilities :

• Supervise and coordinate all kitchen activities.
• Ensure smooth day-to-day running of the kitchen during service.
• Plan and delegate kitchen duties effectively.

Menu Development :

• Design seasonal and daily menus with creative input.
• Incorporate local ingredients and Vaal Dam region preferences.

Food Preparation and Quality :

• Ensure consistently high food quality and presentation.
• Monitor portion and waste control to maintain profitability.
• Stay up to date with culinary trends and customer preferences.

Staff Management :

• Recruit, train, and supervise kitchen staff.
• Create weekly staff rosters and ensure adequate coverage.
• Conduct regular performance reviews and manage conflict when necessary.

Health & Safety Compliance :

• Enforce hygiene and sanitation standards in compliance with health regulations.
• Maintain records for food safety inspections (HACCP knowledge advantageous).

Inventory and Cost Control :

• Manage stock levels, ordering, and receiving of goods.
• Maintain supplier relationships and negotiate pricing.
• Monitor kitchen expenditure to ensure alignment with budget targets.

Qualifications and Experience

Minimum Requirements :

• Culinary qualification (e.g. Diploma in Professional Cookery, City & Guilds, or equivalent).
• 5+ years of experience in a senior chef role (Sous Chef or higher), preferably with 2+ years in a Head Chef / Kitchen Manager position.
• Strong knowledge of kitchen operations, food cost control, and hygiene standards.
• Proven leadership and team management experience.
• Excellent communication and organizational skills.
• Computer literacy (MS Office, stock systems like GAAP, Pilot, or similar).
• Own transport and willingness to reside near or commute to the Vaal Dam area.

Preferred Attributes :

• Previous experience in a waterside resort, guesthouse, or high-volume restaurant .
• Flexible with work hours (weekends, holidays, peak season).
• Creative and passionate about food trends and customer experience.

• Culinary qualification (e.g. Diploma in Professional Cookery, City & Guilds, or equivalent).
• 5+ years of experience in a senior chef role (Sous Chef or higher), preferably with 2+ years in a Head Chef / Kitchen Manager position.
• Strong knowledge of kitchen operations, food cost control, and hygiene standards.
• Proven leadership and team management experience.
• Excellent communication and organizational skills.
• Computer literacy (MS Office, stock systems like GAAP, Pilot, or similar).
• Own transport and willingness to reside near or commute to the Vaal Dam area.

Preferred Attributes :

• Previous experience in a waterside resort, guesthouse, or high-volume restaurant .
• Flexible with work hours (weekends, holidays, peak season).
• Creative and passionate about food trends and customer experience.

• Culinary qualification (e.g. Diploma in Professional Cookery, City & Guilds, or equivalent).
• 5+ years of experience in a senior chef role (Sous Chef or higher), preferably with 2+ years in a Head Chef/Kitchen Manager position.
• Strong knowledge of kitchen operations, food cost control, and hygiene standards.
• Proven leadership and team management experience.
• Excellent communication and organizational skills.
• Computer literacy (MS Office, stock systems like GAAP, Pilot, or similar).
• Own transport and willingness to reside near or commute to the Vaal Dam area.

• Previous experience in a waterside resort, guesthouse, or high-volume restaurant .
• Flexible with work hours (weekends, holidays, peak season).
• Creative and passionate about food trends and customer experience.
• Ability to work under pressure and manage multiple functions (e.g. à la carte + functions + events).