Head Chef

Kontak Recruitment; Pietermaritzburg; On-site; ZAR 200,000 - 300,000; Full time

Job summary

A premium hospitality establishment in KwaZulu-Natal is seeking an accomplished Head Chef to lead its kitchen team. The successful candidate will design innovative menus using local ingredients while ensuring exemplary culinary standards. The role demands creativity, strong leadership skills, and a solid understanding of food costing and safety regulations. Competitive salary of R22,000 to R25,000 per month, plus accommodation is offered.

Qualifications

• Minimum 2 years of progressive kitchen experience.
• Proven ability to manage diverse menus and ensure high food quality.
• Full comprehension of HACCP and health & safety standards.

Responsibilities

• Lead kitchen operations and ensure high-quality food production.
• Design seasonal menus and oversee food purchasing.
• Recruit, train, and mentor kitchen staff.

Skills

Creativity

Cost control

Team development

Leadership

Communication

Education

Culinary diploma or equivalent certification

Job description

Head Chef position available in Midlands, Kwazulu Natal.

Join a premium hospitality establishment nestled in the scenic KwaZulu-Natal Midlands. The company is looking for an accomplished Head Chef to lead its kitchen team, to design innovative menus combining local ingredients with modern flair, ensuring exemplary culinary standards and a memorable dining experience.

The ideal candidate is both creative and structured, capable of balancing artistry with consistency, cost-control, and team development

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

Requirements:

• Valid driver’s licence and reliable transport
• Culinary diploma or equivalent professional certification
• Minimum 2 years of progressive kitchen experience
• Proven ability to craft and manage diverse menus (à la carte, banquets, Buffets, dietary requirements)
• Solid understanding of food costing, inventory processes, and supplier negotiations
• Excellent kitchen leadership skills and a track record of building/managing team performance
• Full comprehension of HACCP and all relevant health & safety standards
• Excellent communication skills

Duties and Responsibilities:

• Lead kitchen operations: ensure high-quality food production consistently
• Design seasonal menus and special event offerings to reflect regional ingredients and guest expectations
• Oversee food purchasing, cost management, ordering, stock rotation, and waste reduction
• Recruit, train, and mentor kitchen staff; develop rosters and support professional growth
• Guarantee full compliance with hygiene, food safety, and health standards (inspections, documentation)
• Collaborate with front-of-house to align on service flow, menu launches, and special requests
• Maintain kitchen equipment and liaise with maintenance/suppliers for repairs
• Manage daily kitchen P&L; monitor food cost percentages and implement improvements
• Engage with local producers to source fresh, sustainable ingredients and foster supplier relationships