95 Senior Kitchen Staff jobs in South Africa

Kitchen Manager Duties Daily Operations

• Oversee all kitchen activities and ensure smooth workflow during service hours
• Monitor food preparation and cooking processes to maintain quality standards
• Ensure compliance with food safety, sanitation, and hygiene regulations
• Conduct regular kitchen inspections and maintain cleanliness standards
• Coordinate with front-of-house staff to ensure timely meal delivery

Staff Management

• Recruit, hire, train, and supervise kitchen staff including chefs, cooks, and kitchen assistants
• Create and manage staff schedules to ensure adequate coverage
• Conduct performance evaluations and provide ongoing coaching and feedback
• Address staff conflicts and maintain a positive work environment
• Assign daily tasks and responsibilities to team members

Inventory and Supply Management

• Monitor inventory levels and order food supplies, equipment, and other necessities
• Establish relationships with vendors and negotiate pricing
• Conduct regular inventory counts and minimize waste
• Ensure proper storage of food items and supplies
• Track food costs and work to stay within budget parameters

Menu and Food Quality

• Collaborate with chefs on menu planning and development
• Ensure consistency in food quality, taste, and presentation
• Test new recipes and dishes
• Monitor portion control to maintain cost efficiency
• Address customer complaints related to food quality

Financial Responsibilities

• Develop and manage the kitchen budget
• Control food and labor costs
• Analyze financial reports and identify cost-saving opportunities
• Price menu items appropriately to maintain profitability
• Track and reduce food waste

Compliance and Safety

• Ensure compliance with health department regulations and food safety standards
• Maintain proper documentation for inspections
• Implement and enforce safety procedures to prevent accidents
• Ensure all equipment is properly maintained and in working order
• Keep updated on local health codes and regulations

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.
• 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.

Are you passionate about good design?

You could be the person we are looking for.
 
Winelands Design 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 is 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.

Ability to operate in accordance with Company policies, procedures, Occupational Health and Safety Act regulations

Passionate about working in customer service

Great eye for detail

Enjoys and wants to be an active member of a team – work well in a team / be a team player

Excellent verbal communication

Ensure hygienic practices are followed

Prepare food and beverages in accordance to company standards

Assist with any daily, weekly or monthly stock takes

Ensure accurate portion control when portioning bulk items

Job Type: Permanent

Education:

• High School (matric) (Preferred)

Experience:

• cooking in commercial kitchen: 2 years (Preferred)

Work Location: In person

Application Deadline: 2025/09/15

Role Description

This is a full-time role for a Kitchen Manager, located on-site in Groenkloof Pretoria - high end luxuary restaurant . The Kitchen Manager will oversee daily kitchen operations, ensure food quality, and lead the culinary team. Responsibilities include food preparation, cooking, and managing food and beverage services. The role also involves inventory management, maintaining hygiene standards, and ensuring a positive dining experience for customers.

Qualifications

• Skills in Food Preparation and Cooking
• Experience with Food & Beverage services
• Knowledge in Food Quality management
• Proficiency in Culinary Management
• Strong leadership and team management skills
• Excellent organizational and time-management abilities
• Experience in a similar role is a plus
• Restaurant management experience required

RESPONSIBILITIES:

· For all food preparation by following recipes provided

· To maintain a clean working environment

· To ensure kitchen areas are clean and tidy throughout the shift

· To develop and maintain excellent food hygiene standards

· To give manager feedback on any issues that could affect the smooth running of the business

· Daily stock monitoring to prevent out of stock situations

· To maintain write off & production reports

· Checking and accepting deliveries based on purchase orders

· To assist in daily and weekly stock takes

· To manage all stock and the rotation process to minimize losses and prevent unnecessary wastage.

· Perform any other tasks as required by Management, should these arise, to ensure the smooth running of the operation of the company

· To ensure the companies aim of high standards and quality customer service.

CRITERIA NEEDED:

· To have a good working knowledge of the menu and non-menu items

· Adhere to regulated quantities with regards to minimizing wastage and maximizing profits

· To follow health and safety guide lines in relation to food service

· To create a positive atmosphere in the work place

· Promote teamwork and communication within the work environment

· Must be self-motivated

Job Type: Full-time

Application Question(s):

• What is your expected Cost to Company?

Work Location: In person

Faircape Restaurant & Catering

Where passion for food meets excellence in care.

Faircape Restaurant and Catering, part of
Faircape Life's collection of luxury retirement villages
, delivers
exceptional dining experiences
across six premium locations in the Western Cape. From freshly prepared restaurant-quality meals for our residents to nutritious dishes for patients in our on-site subacute healthcare centres — we take pride in combining
comfort, care, and culinary excellence
on every plate.

We are looking for two
experienced, motivated, and hands-on Kitchen Managers
to join our team. One will be for our flagship facility,
Tokai Estate
, situated in the heart of
the Southern Suburbs and the second role for Noordhoek Manor, situated on silvermine road

This is an opportunity to lead a talented kitchen team in a world-class environment where quality, care, and attention to detail are at the heart of everything we do.

Why Join Faircape?

• Above-market salaries
  – we reward excellence and experience
• Work-life balance
  – structured hours
• Prestigious setting
  – modern facilities, supportive culture, luxury environment
• Career growth
  – opportunities across six high-end facilities within the Faircape Group.

Key Responsibilities

Stock & Kitchen Operations

• Implement and uphold all Standard Operating Procedures (SOPs).
• Oversee daily stock control of food, beverages, and equipment.
• Conduct and reconcile weekly/monthly stock counts.
• Manage procurement and ensure accurate reporting.
• Reduce wastage through efficient stock management and portion control.
• Maintain equipment, monitor food storage, and ensure compliance with hygiene and temperature standards.

Health, Safety & Compliance

• Lead HACCP implementation and promote a strong safety culture.
• Conduct regular hygiene inspections and attend monthly Health & Safety meetings.
• Ensure compliance with the Department of Health and internal standards.
• Promptly report and investigate all incidents or hazards.

Team Leadership & Training

• Supervise and mentor scullers and kitchen staff.
• Conduct regular check-ins and provide constructive feedback.
• Train team members on SOPs, hygiene standards, and safe kitchen practices.
• Oversee onboarding and induction of new employees.

Administration & Reporting

• Complete and submit accurate operational reports.
• Manage kitchen assets, utensils, and equipment.
• Drive process improvements and efficiency initiatives.

Qualifications

• Matric (essential)
• Degree/Diploma in
  Hospitality Management
  or
  Culinary Arts
• Advanced Certificate in
  Kitchen Management
  (advantageous)
• Food Safety/Hygiene Certification
  (required)

Experience & Skills

• Previous experience in
  kitchen or hospitality management
• Strong knowledge of
  food service operations and health & safety
• Computer literate (Google, particularly Excel)
• Exceptional leadership, communication, and organisational skills
• Ability to manage under pressure and maintain high standards
• Professional appearance and attitude with excellent customer service

Working Hours

Monday to Friday:
07h30 – 17h00

Every alternate Saturday:
08h00 – 13h00

Attributes

• Reliable, organised, and detail-oriented
• Calm under pressure and proactive in problem-solving
• Compassionate and respectful in working with elderly residents

Additional Requirements

• Clear health, criminal, and credit record
• Own reliable transport
• Two written references

If you're passionate about great food, exceptional service, and leading by example — this is your opportunity to grow your career with a trusted, high-end hospitality brand.

Apply now and be part of the Faircape excellence.

To prepare food in accordance with menu specifications and production requirements, ensuring quality and consistency. The role also includes maintaining continuous cleanliness of the work area and ensuring all kitchen equipment is cleaned and maintained according to hygiene standards.

• Prepares ingredients and assembles food items according to station-specific recipes and standards
• Maintains consistency in portion sizes and presentation
• Uses the correct equipment according to the specific airline / customer requirements
• Completes all extras / additional meals as instructed
• Cleans tools, surfaces and equipment before, during and after use according to approved procedures
• Maintains a neat, tidy, organised and sanitised workstation throughout the food preparation process
• Follows proper food handling and hygiene standards and uses the correct PPE at all times
• Uses stock according to approved rotation processes and procedures
• Complies with all requirements related to security, SHEQ, HACCP, food safety regulations and operational policies and procedures

• Grade 12 (NQF level 4) / equivalent
• Must be willing to undergo internal food safety and HACCP training
• 0 – 6 months experience in any environment

• Communication
• Ability to work independently
• Ability to follow instructions and work under supervision

• Positive attitude, adaptability and willingness to learn
• Attention to detail
• Team player
• Punctual and reliable
• Willingness to work in different departments and assist in different workstations
• Flexibility and adaptability
• Ability to work shifts, weekends and public holidays

Air Chefs SOC Ltd is a premium food solutions company with over 40 years of experience. A wholly owned subsidiary of South African Airways, we are uniquely positioned to deliver exceptional food and hospitality services across air, corporate, and event sectors. With three strategically located operational units in Johannesburg, Cape Town, and Durban, we have the capacity to produce over 5000 meals daily, serving domestic and international airlines, airport lounges, events, and corporate canteens.

The Faircape Group owns and manages six luxury retirement/lifestyle villages within the Western Cape.

We are currently seeking a dedicated Kitchen Sculler to service our facility Tokai Estate within the Southern Suburbsto ensure that the kitchen area is kept clean and hygienic at all times.

(Preference will be given to candidates residing within the Southern Suburbs)

Job duties include, but are not limited to the following:

• To ensure that the kitchen is clean and tidy, equipment is clean and dustbins have been emptied
• Wash dishes, glassware, flatware, pots, or pans
• Ensure fridges, windows and walls are clean at all times
• Remove waste, placing it in designated pickup areas
• Maintain kitchen work areas, equipment, or utensils in clean and orderly condition
• To adhere to the health and hygiene standards in the kitchen

Experience and knowledge:

• 6 months experience in cleaning, preferably in hotels and restaurants (advantageous)

Qualifications:

• Relevant culinary qualifications would be advantageous

Skills and Attributes:

• Able to work as part of a team in a busy kitchen environment
• Ability to follow sanitation procedures
• Excellent communication
• Reliable
• Hardworking
• Trustworthy
• Presentable
• Ability to work to a schedule and follow instructions effectively
• Focus on excellence and high-quality standards
• Excellent physical condition and stamina

Specific Requirements

• Clear health record
• Clear criminal record
• Clear credit record
• Contactable references

Working hours: You will be required to work 16.25 shifts per month, according to the roster, from 07h00 to 19h00, Monday to Sunday. Need to be flexible to accommodate the standby procedure of the company.

Basic salary on offer:

• The salary will be dependable on experience, qualifications, skills and attributes.
• Please note, Sundays are remunerated at time and a half and public holidays are double. (Not included in the basic salary)

Additional Benefits:

• Bonus - Quarterly Bonuses are discretionary and based on individual performance and company performance. (Bonuses are paid every 3 months)

Application process:

Your application will only be considered should you complete the following:

1)The one way online interview - the link will automatically be sent once you submit your online application. The interview may be done at your own convenience and will be reviewed by the team.

2)Written references are compulsory and applications submitted without these will not be considered.

Should you not receive a response within 2 weeks of applying, please consider your application unsuccessful.