Head Chef –Hospitality Fine Dinning

Lumina Personnel; Johannesburg; On-site; ZAR 334,800 - 502,200; Full time

Job summary

Lumina Personnel in Johannesburg's Northern Suburbs invites a talented Head Chef for a premier fine dining experience.

In this role you will lead and mentor the kitchen team, design seasonal menus with local ingredients, and oversee all kitchen operations including cost control and inventory. HACCP and safety standards must be strictly followed for exceptional quality and consistency.

Qualifications

• Formal culinary qualification (Diploma or Degree in Culinary Arts).
• 7-10+ years of experience in fine dining, with 3-5 years as Head Chef.
• Strong culinary skills across cuisines, with plating and garnishing mastery.
• 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

Leadership

Menu design

Budgeting

Food presentation

Education

Diploma or Degree in Culinary Arts

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.