Chef

Kontak Recruitment; Pietermaritzburg; On-site; ZAR 50,000 - 200,000; Full time

Job summary

A boutique hospitality establishment in the scenic KwaZulu-Natal Midlands is seeking a skilled Chef to lead culinary operations. The ideal candidate will deliver exceptional dining experiences to discerning clientele and must have at least 2–3 years of experience in high-end environments. The role offers a salary of R22,000 – R25,000 per month plus accommodation and requires culinary expertise, team leadership, and menu design skills.

Benefits

Accommodation

Qualifications

• 2–3 years of progressive kitchen experience in fine dining or luxury environments.
• Proven ability to manage diverse menus and understand food costing.
• Excellent communication and collaboration skills.

Responsibilities

• Lead daily kitchen operations and ensure high culinary standards.
• Develop innovative menus reflecting local produce.
• Oversee food purchasing and cost management.

Skills

Culinary expertise

Team leadership

Menu design

Food safety knowledge

Communication skills

Education

Culinary diploma or equivalent qualification

Job description

Chef position available in Midlands, KwaZulu Natal.

A boutique hospitality establishment in the scenic KwaZulu-Natal Midlands is seeking a skilled and dynamic Chef to lead its culinary offering.

The role requires someone who can deliver exceptional dining experiences to a discerning, well-travelled, and high-net-worth clientele. The successful candidate must demonstrate resilience, creativity, and precision from working in demanding fine dining, luxury boutique, or five-star hotel environments.

The position requires balancing artistry and consistency with practical skills in menu design, food safety, team leadership, and cost management. International or five-star exposure will be regarded as a strong advantage

Salary: R22 000 – R25 000 per month + Accommodation.

Minimum Requirements:

• Valid driver’s licence and reliable transport
• Culinary diploma or equivalent professional qualification
• Minimum 2–3 years of progressive kitchen experience in high-end, fine dining, boutique, or five-star environments
• Proven ability to craft and manage diverse menus (à la carte, banquets, buffets, and dietary requirements)
• Strong understanding of food costing, portion control, supplier negotiations, and budget adherence
• Excellent kitchen leadership skills with a track record of managing team performance
• Full knowledge of HACCP and relevant health & safety standards
• Ability to perform in high-pressure, high-volume environments
• Excellent communication and collaboration skills
• International or five-star hospitality exposure (advantageous)

Duties and Responsibilities:

• Lead daily kitchen operations, ensuring consistently high culinary standards
• Develop innovative and seasonal menus reflecting local produce and guest expectations
• Oversee food purchasing, cost management, ordering, stock rotation, and waste reduction
• Recruit, train, and mentor kitchen staff; build rosters and support professional development
• Ensure full compliance with hygiene, food safety, and health standards, including audits and inspections
• Collaborate with front-of-house teams to coordinate service flow, menu launches, and guest requirements
• Maintain kitchen equipment and liaise with suppliers/maintenance teams for repairs and servicing
• Manage kitchen P&L, monitor food cost percentages, and implement cost-saving improvements without compromising quality
• Build and maintain relationships with local producers to source fresh, sustainable ingredients
• Deliver creative yet practical staff meals (as part of kitchen leadership and planning where required)