26 Kitchen Staff jobs in South Africa

• 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

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.

• 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.

• 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)

Purpose of the role 

Contribute to customer satisfaction and to the overall results of the department. To serve as a leader and role model for the Sales Consultants. Support and assist the Head of department. 

Main Responsibilities 

• Lead and support a team of sales consultants. 
• Be a player in the development of collective performance. 
• Share information and facilitate communication within the team.
• Develop the team to meet strategic business objectives.
• Manage daily sales and customer relations.
• Build and implement the Business Action Plan of the department.
• Introduce efficiency, improvement measures for an optimal return and stakeholder value.
• Ensure the day-to-day management of the department is to respect the customer promise.
• Coordinate and contribute to the sales activities in store.
• Ensure quality customer relationship (internal and external).
• Develop and update own skills and knowledge.
• Assume leadership role on behalf of the HOD when the HOD is not available.
• Participate in teamwork to ensure quality service and productivity of the store.
• Ensuring optimal staff is available for delivering excellent customer service to all customers.
• Ensuring all stock is priced and displayed correctly.
• Training and developing of staff members.

Profile

The successful candidate should have the following skills, experience and attributes:

• Grade 12 or NQF 4 equivalent. 
• Relevant tertiary qualification will be an added advantage.
• Previous retail experience at a junior management level.  
li >Excellent interpersonal skills.
• A team builder and a team player.
• Excellent customer service
• Self-confident, hardworking and leads by example.
• Customer-centric.
• Sense of responsibility.
• Analytical. 
• Assertive and challenge status quo.

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 

Our client is seeking an energetic and creative Kitchen Manager/Head Chef to perform the following.

• 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