Head Chef

Hospitality Hire; Johannesburg; On-site; ZAR 200,000 - 300,000; Full time

Job summary

A premium restaurant or hotel in Johannesburg is seeking an experienced Head Chef to lead their culinary team. The ideal candidate will have a formal culinary qualification and a minimum of 5 years' experience in a similar role. Responsibilities include menu innovation, maintaining food safety standards, and overseeing kitchen operations. Strong leadership and communication skills are essential. This role offers an opportunity to work in a fast-paced, prestigious environment.

Qualifications

• Minimum 5 years in a head chef or executive chef role.
• Strong understanding of GP%, food margins, and stock control.
• South African citizenship or valid residency required.

Responsibilities

• Lead the culinary team in delivering premium offerings.
• Ensure hygiene and food safety standards are met.
• Manage purchasing and liaise with suppliers.

Skills

Culinary leadership

Food safety management

Stock control

Menu costing

Communication skills

Education

Diploma or formal culinary qualification

Food safety and hygiene certification

Job description

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 à 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.