Head Chef

Gauteng, South Africa

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Job Summary Minimum requirements

Diploma or formal culinary qualification from a recognised institution
Valid food safety and hygiene certification
First aid and fire safety training (advantageous)
Minimum 5 years in a head chef or executive chef role within a fast-paced, premium restaurant or hotel
Proven ability to manage, mentor, and train a kitchen team
Strong understanding of GP%, food margins, stock control, and menu costing
South African citizenship or valid residency -- no work permits offered
Excellent communication, planning, and leadership skills

Key responsibilities

Lead the culinary team in delivering premium a la carte and buffet offerings
Drive high-quality food presentation across breakfast, lunch, dinner, and room service
Ensure hygiene, cleanliness, and food safety standards are met at all times
Perform regular stock takes, manage purchasing, and liaise with suppliers
Innovate and update seasonal menus in collaboration with management
Monitor kitchen equipment and maintenance needs
Oversee kitchen scheduling in line with budget and operational forecasts
Enforce discipline, hygiene, grooming, and performance standards across the team
Maintain accurate training records and support team growth
Collaborate on F&B planning and attend operational meetings

Only shortlisted candidates who meet the minimum criteria will be contacted.
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