45 Kitchen Staff jobs in South Africa

JOB DESCRIPTION:

The Kitchen Manager is responsible for overseeing all aspects of the kitchen operations within a travel, leisure, tourism, and hospitality setting. The individual in this role will manage a team of kitchen staff, ensure the quality and consistency of food production, and maintain high standards of cleanliness and hygiene in the kitchen area.

• Manage and supervise kitchen staff, including recruitment, training, and performance evaluation
• Plan and coordinate menu creation, ensuring variety and quality of dishes
• Monitor food preparation, cooking, and presentation to meet quality standards
• Ensure compliance with health and safety regulations in the kitchen
• Manage inventory, ordering, and stock control of kitchen supplies
• Develop and implement kitchen policies and procedures

• Proven experience as a Kitchen Manager or similar role in the hospitality industry
• Knowledge of food safety regulations and kitchen operations
• Excellent leadership and interpersonal skills
• Strong organisational and time-management abilities

Relevant qualification in Hospitality or Culinary Arts

Minimum of 3 years of experience in a kitchen management role

• Understanding of menu planning and food cost control
• Ability to work effectively in a fast-paced environment
• Strong communication and problem-solving skills

• Food Hygiene and Safety Certification
• Previous experience in a similar kitchen management role within the travel and hospitality industry

The Kitchen Manager is expected to work full-time hours in a fast-paced kitchen environment within the travel, leisure, tourism, and hospitality industry. The role may involve working evenings, weekends, and public holidays as required.

• 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

We require the services of a professional and experienced Kitchen Sculler. Minimum of 2 years’ experience. Will be responsible for the following: Wash dishes, pots, pans, utensils, and kitchen equipment. Clean kitchen workstations. Operate dishwashing machines and manual cleaning equipment. Dispose of kitchen waste and recyclables properly. Assist chefs and other kitchen staff with basic tasks as needed. Follow strict hygiene and safety procedures. Assist in stock rotation and inventory checks.

Purpose of the Role 

Consult with the customer with the purpose of understanding their needs. 

Propose the right product and service according to customer requirements, including quality, convenience, and price. Explain how products work and what services are available for the customer. 

Ensure high levels of customer satisfaction through excellent sales service.

Key Responsibility 

• Apply appropriate sales process to build customer relationships and meet sales target
• Ensure high level of customer satisfaction through excellent sales service
• Engage customers to understand their needs and guide them in their choice 
• Provide appropriate solutions through products and services
• Identify new business opportunities through understanding market trends
• Follow up on sales leads
• Liaise with Department Manager and merchandisers on products that are preferred by customers 
• Maintain outstanding store condition i.e. layout, cleanness, prices, product availability, visual merchandising standards
• Participate in the department commercial action plan
• Assist a customer on total project, before, during, and after sales. 
• Propose a personalized solution, including products and different services (delivery, installation, etc…).
li>Autonomous
• Assist with the sales process by maintaining a fully stocked store

 Requirements 

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