869 Team Head jobs in South Africa

Job Description:

Join a leading national catering and hospitality group renowned for its commitment to quality, service excellence, and culinary innovation. We are seeking an experienced and dynamic Head Chef to lead kitchen operations and uphold the highest standards of food quality and presentation.

Location: Langebaan, Cape Town

Key Responsibilities:

• Oversee all aspects of kitchen operations, including food preparation and service.
• Develop and implement seasonal menus in line with client expectations.
• Lead, train, and motivate the kitchen team to achieve top performance.
• Maintain the highest standards of hygiene, safety, and food quality.
• Manage stock control, costing, and supplier relationships.
• Monitor portion control, minimize waste, and ensure profitability.
• Ensure compliance with company policies, HACCP, and food safety regulations.
• Collaborate with management to enhance client satisfaction and service delivery.

Requirements:

• Culinary qualification (Diploma or equivalent).
• 5 years of experience in a senior culinary role.
• Proven leadership and team management experience.
• Strong knowledge of menu planning, cost control, and kitchen administration.
• Excellent communication, organization, and time management skills.
• Ability to work flexible hours, including weekends and holidays.

If you are a results-driven culinary professional with a passion for excellence and innovation, this is the perfect opportunity to showcase your talent.

Application Process:

• Oversee all aspects of kitchen operations, including food preparation and service.
• Develop and implement seasonal menus in line with client expectations.
• Lead, train, and motivate the kitchen team to achieve top performance.
• Maintain the highest standards of hygiene, safety, and food quality.
• Manage stock control, costing, and supplier relationships.
• Monitor portion control, minimize waste, and ensure profitability.
• Ensure compliance with company policies, HACCP, and food safety regulations.
• Collaborate with management to enhance client satisfaction and service delivery.

• Culinary qualification (Diploma or equivalent).
• 5 years of experience in a senior culinary role.
• Proven leadership and team management experience.
• Strong knowledge of menu planning, cost control, and kitchen administration.
• Excellent communication, organization, and time management skills.
• Ability to work flexible hours, including weekends and holidays.

• Manage the daily operations of the kitchen and supervise kitchen staff.
• Plan, develop, and execute menus for all guest meals.
• Organise and maintain the kitchen, stock room, and pantry.
• Manage stock orders, stock takes, and inventory control using Excel.
• Handle lodge shopping trips as required.
• Ensure compliance with hygiene, health, and safety standards.
• Maintain high culinary standards and consistency in all meals.

• Previous lodge experience is essential.
• Must be stable, reliable, and professional.
• Non-smoker and non-drinker.
• Valid drivers licence.
• Strong organisational and leadership skills.
• Traceable references.

• Salary: R18,000 R23,000 (negotiable)
• Live-in accommodation provided
• Meals on duty

Position Purpose
The Head Chef leads and manages all culinary operations to deliver exceptional dining experiences aligned with the standards of a luxury safari lodge. This includes innovative menu development, kitchen team leadership, operational efficiency, hygiene compliance, and financial performance, while upholding the brand's values and guest experience promise.

Key Performance Areas & Responsibilities
Kitchen Operations & Food Preparation

• Lead and train the kitchen team to deliver consistent, high-quality meals in line with lodge and brand expectations.
• Design and implement seasonal, innovative, and globally inspired menus that reflect both local culture and guest preferences.
• Ensure strict portion control and presentation consistency to meet fine dining standards.
• Oversee food preparation, ensuring efficiency, hygiene, and attention to dietary and allergy requirements.
• Conduct quality checks on food taste, appearance, and service timeliness.

Guest Experience & Service

• Engage with guests to understand preferences, gather feedback, and accommodate special dietary requirements.
• Ensure guest meals (plated and buffet) are presented beautifully, in keeping with luxury lodge aesthetics.
• Collaborate with Front of House and Management to personalise culinary offerings based on guest profiles.
• Proactively manage guest complaints, preferences, and feedback loops to continuously improve.

Team Leadership & Staff Development

• Identify high-potential team members and mentor them for future growth within the MORE group.
• Implement training plans using internal and external trainers; maintain a culture of continuous development.
• Conduct quarterly performance appraisals with meaningful feedback and action plans.
• Enforce discipline and maintain professional standards in line with company HR policies.

Kitchen Administration & Financial Management

• Assume full responsibility for all kitchen stock, wastage, variances, cost control, and reporting.
• Ensure daily, weekly, and monthly food costs meet budgetary targets without compromising quality.
• Conduct accurate stocktakes and ensure compliance with procurement and inventory policies.
• Prepare annual departmental budgets and monitor monthly performance against forecast.

Health, Safety & Hygiene

• Enforce hygiene and HACCP protocols across all kitchen operations.
• Ensure cleanliness and functionality of kitchen equipment; report and follow up on maintenance issues.
• Train staff on safe use of chemicals and food handling practices.
• Uphold fire safety, health, and hygiene policies and ensure full team compliance.

Sustainability & Community Impact

• Champion sustainable practices in food sourcing, waste management, and energy use.
• Promote local sourcing and support of nearby farmers and artisans where possible.
• Encourage staff and guests to engage in the property's environmental and community programmes.

Human Resources & Scheduling

• Monitor and manage team leave, overtime, and attendance.
• Support staff in other departments as required, based on lodge priorities.
• Stay abreast of local labour law and ensure compliance in rostering and performance management.

Leadership & Culture

• Set the tone for a positive, respectful, and driven team culture.
• Act as a role model for professional appearance, time management, and guest engagement.
• Foster collaboration across departments and between sister properties.
• Remain flexible to operational needs, including schedule changes and inter-department support.

Knowledge & Competencies

• Advanced culinary knowledge including international cuisine, fine dining, and dietary requirements.
• Stock and supply chain procedures, food safety, HACCP, and cost control.
• Menu engineering and sustainability in culinary operations.
• Financial principles including budget forecasting and P&L interpretation.
• Written documentation, SOPs, and training material creation.

Skills

• Leadership and mentoring of diverse culinary teams.
• Attention to detail in food preparation, presentation, and hygiene.
• Strong interpersonal and communication skills.
• High adaptability, creativity, and problem-solving ability.
• Proficiency in Microsoft Office and POS stock control systems.

Qualifications & Experience

• Formal Chef qualification (Diploma or higher).
• Minimum 5 years in a similar Head Chef role, preferably in a luxury lodge or fine-dining setting.
• Excellent time management and ability to work under pressure.
• Demonstrated experience in menu design, budgeting, and team development

Please Add FOOD PORTFOLIO

Join Curro's leadership team and be a catalyst for change. We're seeking forward-thinking leaders to ensure our learners receive the best academics and grow into well-rounded individuals. Lead with us and prepare our learners for success

What are we looking for?

We are looking for someone with the following experience, qualifications and /or skillsets:

• Ability to strive and achieve excellence in the academic, sport, culture, and service offerings at Curro Century City.
• Must have at least a B.Ed. (FET), an advantage for an Honours degree or higher.
• Minimum 3 to 5 years of experience in a leadership position and the ability to lead and nurture staff members.
• Innovative and forward thinking.
• Excellent management & leadership skills.
• Knowledge of IEB curriculum and delivery thereof.
• Current SACE registration.
• A clear criminal record.

The responsibilities are:

• Working together with the executive head and school leadership to ensure high standards of teaching and learning practice and processes.
• Actively assisting the executive head in ensuring good professional practice, standards, and quality of teaching and learning of subject/s in the school.
• Advising and contributing to curriculum development at school and system level.
• Coordinating the teaching and learning of the curriculum prescribed by the group.
• Develop and manage the annual budget across the high school.
• Ensuring timely and adequate provision of textbooks, materials, and equipment required for effective teaching.
• Ensuring that the maintenance and upkeep of equipment related to learning is regularly carried out.
• Preparing specifications and budgets for the requirements of the subject-specific teaching tools and equipment, including laboratory equipment.
• Mentoring other teachers in the subject/level of their specialty.
• Holding and leading regular departmental meetings and ensuring the keeping of minutes.
• Encouraging participation in group curriculum projects.
• Personal commitment to education and a willingness to contribute to the values and ethos of the school.

The successful candidate will start on 01 January 2026.

Read more about where you will work

PRIMARY SCHOOL | HIGH SCHOOL

Please apply before 30 September 2025.

Curro is an equal-opportunity employer, and therefore preference will be given to EE candidates.

P.S Please view your profile for progress on your application.

If you have not had any feedback from the school within two weeks of the closing date of this advert, accept that you were not successful for this position.

But don't be dismayed, next time it might be you.

Due to the high volume of applications, only shortlisted candidates will be communicated with.

Curro reserves the right not to make an appointment.

NB: Please remember and take note before applying that this is a Permanent position.

NB: Please note that if you are found to apply for two or more positions that you do not qualify for in the least, you will be blocked from the system for 30 days. This is due to a large volume of applicants who are abusing the system.

ELIGIBILITY

Suitably Qualified

Candidates

CLOSING DATE

REFERENCE NUMBER

SPE 57/25 Ext

SALARY

TCOE: R p.a

DEPARTMENT

Finance (SPE)

DIRECTORATE

SPATIAL PLANNING AND

ENVIRONMENT

Head- Finance (SPE)

Requirements

• A Bachelor's degree in Accounting/Finance
• Up to 8 years' relevant experience in a financial environment at an

appropriate level with at least 2 years supervisory experience.

• Local Government knowledge and experience will be beneficial
• High level of proficiency in MS Excel, MS Word and PowerPoint while

SAP knowledge will be advantageous

• Excellent people relations, communication (written and verbal),

problem-solving and analytical skills

• Willingness to travel the length and breadth of the municipal

boundary of the City of Cape Town

• A valid driver's licence

Key Performance Areas

• Assisting & collating info to assess the past financial

performance

• Compilation of Operating & Capital budgets
• Prepare and submit monthly financial performance

management reports

• Financial compliance and budgetary control
• Financial Administration: Asset, Revenue and Supply Chain

Management

• Co-ordinating and monitoring the Department's income

from external sources to ensure compliance with legislation,

policies and procedures

• Co-ordinating and assisting with the management of GRN's

within departments

• Co-ordinating response to financial audit queries
• People Management: Ensuring the development of

individual scorecards to monitor performance of

sub-ordinates

How to Apply

By submitting your application for a position at the City of Cape

Town, you are consenting to the use of your personal information

provided as part of your application and/or Recruitment process for

An exciting career opportunity has been created at The President Hotel to handle the growing demand as we continue our journey towards being recognised as a true luxury destination.

Our purpose is simple yet powerful: to create and inspire memorable experiences.

Our vision: to become Cape Towns most loved hotel.

Set in the heart of Bantry Bay, between Cape Towns vibrant city life and the Atlantic Ocean, The President Hotel is renowned as the Mother Citys most loved destination hotel. With 349 stylish rooms, apartments, and suites, breathtaking views, a palm-lined infinity pool, world-class restaurants, and state-of-the-art conference and event venues, The President offers an iconic working environment where excellence meets opportunity.

Were seeking a Head Chef to lead our culinary brigade and drive innovation across all our dining outlets. This is an exceptional opportunity for a dynamic leader who embodies creativity, operational excellence, and a passion for gastronomy at the highest level.

Strategic Leadership

Develop and execute the hotels culinary vision and strategy, ensuring alignment with our brand and guest expectations.

Team Management

Lead, motivate, and mentor the kitchen brigade across restaurants, banqueting, in-room dining, and special events.

Menu Design & Innovation

Design seasonal, creative menus that blend local and international culinary trends while elevating guest experiences.

Quality Assurance

Uphold uncompromising standards of taste, presentation, and consistency across all food outlets.

Operational Oversight

Ensure smooth daily operations, collaborating with Food & Beverage, Events, and Procurement departments.

Cost Control & Budgeting

Monitor food costs, portion control, and supplier performance to ensure profitability without compromising quality.

Staff Development

Recruit, train, and inspire kitchen talent, fostering a culture of growth, accountability, and excellence.

Health, Safety & Compliance

Maintain strict adherence to HACCP, hygiene regulations, and safety standards.

Event Coordination

Oversee culinary aspects of VIP events, banquets, and functions, ensuring flawless execution.

Sustainability Initiatives

Champion sustainable practices including waste reduction, responsible sourcing, and eco-friendly kitchen management.

Guest Interaction

Engage with guests when appropriate, gathering feedback to refine and enhance culinary experiences.

Culinary degree or equivalent professional training

Minimum 810 years of progressive culinary experience

At least 35 years in an Executive Chef or Executive Sous Chef role within a luxury hotel

Visionary leadership with expertise in global cuisines and luxury dining

Strong organizational, financial, and procurement management skills

Proficiency in kitchen systems and supplier management platforms

Creative, innovative, and detail-driven approach

Exceptional interpersonal and team-building abilities

Proven success in high-pressure and large-scale service environments

Competitive market-related salary

50/50 contribution to provident fund

Company contribution to medical aid

Opportunity to work in one of Cape Towns most iconic hotels

Applicants must hold a valid South African ID

Only candidates with relevant luxury hotel experience will be shortlisted

Ensure your CV is fully updated

All shortlisted applicants will be invited to a virtual introduction interview

Join us on our exciting journey and help shape unforgettable culinary experiences at The President Hotel - where excellence meets passion.

Thank you to everyone who applies. While wed love to respond personally, only shortlisted candidates will be contacted.