Head Chef

Capsicum Culinary Studio; Gqeberha; On-site; ZAR 200 000 - 300 000; Full time

Job summary

A well-known culinary studio in Gqeberha is seeking a talented Head Chef to lead kitchen operations, develop menus, and manage staff. The ideal candidate has mid-level experience, a passion for culinary innovation, and strong communication skills. Join a dynamic team committed to culinary excellence and community engagement.

Responsibilities

• Design and update seasonal menus showcasing farm-fresh ingredients.
• Oversee all kitchen operations including preparation and cooking.
• Recruit, train, and manage kitchen staff.
• Manage food and labor costs and prepare cost analyses.

Skills

Cost control and budget management

Knowledge of local wine and craft beer pairings

Modern culinary techniques (e.g. sous-vide)

Strong communication skills

Education

Certificates / Certifications, Diplomas, Post Graduate Degrees

Job description

Looking for a talented Head Chef with a knack for culinary excellence and kitchen leadership in Port Elizabeth.

Head Chef

Seniority Level :

Mid Career (2 - 4 yrs exp)

Location :

Port Elizabeth

Type :

Permanent

Duties and Responsibilities :

Menu Development & Culinary Excellence

• Design and update seasonal menus showcasing farm‑fresh, locally sourced ingredients.
• Develop daily specials, tasting menus, and event‑specific menus for picnics, weddings, and functions.
• Ensure consistent preparation, presentation, and exceptional quality of all dishes.
• Innovate recipes that balance rustic charm with modern culinary techniques.

Kitchen Management

• Oversee all kitchen operations including food preparation, cooking, and plating.
• Manage inventory, sourcing, and supplier relationships.
• Ensure food safety, hygiene, and regulatory compliance.
• Maintain and oversee kitchen equipment and maintenance.

Team Leadership

• Recruit, train, and manage kitchen staff.
• Create staff schedules for efficient coverage.
• Foster a positive and collaborative kitchen culture.
• Provide ongoing skills development and mentorship.

Financial & Administrative Duties

• Manage food and labor costs.
• Prepare cost analyses for menu profitability.
• Maintain accurate stock and expense records.
• Collaborate with management for kitchen goals alignment.

Guest Experience & Community Engagement

• Interact with guests to understand dietary needs.
• Participate in farm‑to‑table events and community functions.
• Represent the restaurant at local markets and food festivals.

Desired Qualifications :

Certificates / Certifications, Diplomas, Post Graduate Degrees

Skills :

• Experience in cost control and budget management.
• Familiarity with local wine, craft beer, and artisanal beverage pairings.
• Modern culinary techniques (e.g. sous‑vide, fermentation).
• Strong communication with front‑of‑house and event teams.