Head Chef - Hospitality Fine Dining

Lumina Personnel; Johannesburg; On-site; ZAR 335,000 - 502,000; Full time

Job summary

Lumina Personnel seeks a talented Head Chef for a fine dining premier restaurant. Location: Northern Suburbs, Johannesburg. Salary: R30,000 - R45,000 (negotiable). The role demands leadership to drive culinary excellence and guest satisfaction.

Responsibilities include menu design, cost control, and team management while upholding HACCP standards and quality presentation. A formal culinary qualification and extensive fine dining experience are essential.

Qualifications

• Formal culinary qualification required (Diploma or Degree in Culinary Arts).
• 7-10+ years of experience in fine dining, with 3-5 years as Head Chef.
• Strong skills in multiple cuisines, with mastery in plating and garnishing.
• Proven experience in budgeting, labor cost control and profitability management.

Responsibilities

• Lead and manage kitchen staff, ensuring high standards in food quality and presentation.
• Design and innovate seasonal menus, emphasizing local, high-quality ingredients.
• Oversee kitchen operations, including food cost, inventory, and labor management.
• Maintain a clean, safe, and compliant kitchen in line with HACCP and safety standards.
• Coordinate with front-of-house staff for seamless service and customer satisfaction.
• Handle customer feedback professionally, enhancing the dining experience.

Skills

Staff management

Budgeting

Menu design

Plating & garnishing

Culinary leadership

Education

Diploma/Degree in Culinary Arts

Job description

Job Description

Job Opportunity: Head Chef - Fine Dining Premier

Location: Northern Suburbs, Johannesburg

Salary: R30,000 - R45,000 (negotiable)

We're seeking a talented Head Chef to join our premier restaurant group. If you have a passion for fine dining and a commitment to culinary excellence, this is the perfect role for you.

Key Responsibilities:

• Lead and manage kitchen staff, ensuring high standards in food quality and presentation.
• Design and innovate seasonal menus, emphasizing local, high-quality ingredients.
• Oversee kitchen operations, including food cost, inventory, and labor management.
• Maintain a clean, safe, and compliant kitchen in line with HACCP and safety standards.
• Coordinate with front-of-house staff for seamless service and customer satisfaction.
• Handle customer feedback professionally, enhancing the dining experience.

Minimum Requirements:

• Formal culinary qualification (Diploma or Degree in Culinary Arts).
• 7-10+ years of experience in fine dining, with 3-5 years as a Head Chef.
• Strong culinary skills in multiple cuisines, with mastery in plating and garnishing.
• Proven experience in budgeting, labor cost control, and profitability management.
• Effective leadership, organizational, and creative skills to inspire and manage the kitchen team.