Head Chef

Staff Connection - Hospitality Recruitment and Executive Search; Randburg; On-site; ZAR 200,000 - 300,000; Full time

Job summary

A premier hospitality recruitment firm is seeking an Experienced Head Chef for a beautiful establishment near Jo'Burg. This role involves leading a kitchen team, designing menus, controlling costs, and maintaining high standards of hygiene and safety. Ideal candidates will have a diploma in Culinary Art and a minimum of 5 years of head chef experience in high-volume settings. The position offers a salary between R18k and R20k with onsite accommodation.

Qualifications

• A minimum of 5 years’ experience as Head Chef in a high-volume lodge, hotel, or conference venue.
• Strong cost control and financial management capabilities.
• Ability to troubleshoot under pressure.

Responsibilities

• Lead, train, and manage the kitchen brigade.
• Design and execute group menus and buffet plans.
• Control food costs and maintain stock availability.
• Ensure hygiene, safety, and kitchen organization standards.

Skills

Leadership

Planning

Communication

Cost control

Culinary creativity

Education

Diploma in Culinary Art

Job description

2025-07-17 - 2025-08-16

Permanent

JHB004561

Hospitality

Gauteng, Lanseria

R18k - R20k (Onsite accommodation )

Staff Connection is looking for an Experienced Head Chef for a beautiful establishment within the outskirts of Jo'Burg.

Key Responsibilities

Lead, train, and manage the kitchen brigade to ensure timely and high-quality service across all meal periods, including à la carte and buffet.

• Design and execute group menus, buffet plans, and a fully costed à la carte offering aligned with seasonal availability and budget expectations.
• Implement structured shift planning and ensure all service deadlines are met without General Manager intervention.
• Control food costs and ensure disciplined procurement practices, including stock tracking, price comparisons, and supplier accountability.
• Maintain consistent stock availability for all operational needs and prevent shortages of essential items.
• Ensure hygiene, safety, and kitchen organization standards are upheld daily.
• Submit daily cost of sales data, weekly menu plans, and staff training reports on time.
• Oversee efficient preparation for groups up to 300 guests with no compromise on quality or timing.
  
  

Candidate Profile

The Ideal Candidate Will

• Local citizens
• Diploma in Culinary Art
• Have a minimum of 5 years’ experience as Head Chef in a high-volume lodge, hotel, or conference venue.
• Demonstrate excellent leadership, planning, and communication skills.
• Be hands-on, highly organized, and solution-driven with the ability to lead by example.
• Possess strong cost control and financial management capabilities.
• Have a deep understanding of African and international cuisines.
• Be passionate about staff development and food consistency.
• Be able to troubleshoot under pressure, manage simultaneous service points, and prevent guest complaints through operational readiness.
  
  

For More Information Please Contact

Aida Ioannides

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