Head Chef / Kitchen Manager

Sixty60 Recruitment; Centurion; On-site; ZAR 112,000 - 156,000; Full time

Job summary

Sixty60 Recruitment is seeking a hands-on Head Chef / Kitchen Manager for a casual, family-oriented restaurant and events venue in Centurion, Gauteng. You will take full responsibility for the kitchen operations and lead a team to deliver high-quality food during busy service periods.

The role requires managing food quality, staff, stock, costing, hygiene and events catering, with weekend work and flexible hours. Salary ranges from R10,000 to R14,000 per month, depending on experience.

Qualifications

• 3–5+ years’ senior kitchen management experience.
• Previous experience as a Head Chef, Kitchen Manager, Senior Sous Chef or similar.
• Proven experience managing kitchen staff and daily kitchen operations.
• Strong food costing, stock control and wastage management experience.
• Experience in a restaurant, casual dining, pub-and-grill or high-volume environment.
• Ability to work weekends, public holidays and flexible restaurant hours.
• A Culinary qualification and food safety training will be advantageous.

Responsibilities

• Manage the day-to-day kitchen operation and service.
• Manage and train kitchen staff, including scheduling and performance.
• Control food costs, portions, wastage and gross profit.
• Manage stocktakes, stock levels, ordering and suppliers.
• Maintain food quality, consistency and presentation.
• Develop menus and specials where required.
• Ensure high standards of hygiene and food safety.
• Manage functions, events and high-volume catering.
• Ensure efficient preparation and service during busy periods.

Skills

Senior kitchen management

Head Chef

Staff management

Food costing

High-volume service

Education

Culinary qualification

Food safety training

Job description

Our client, a casual, family-oriented restaurant and events venue in Centurion, Gauteng, is looking for a hands‑on Head Chef / Kitchen Manager to take full responsibility for the kitchen operation.

The successful candidate must be commercially minded and experienced in managing food quality, staff, stock, food costing, kitchen operations and high-volume service.

Key Responsibilities:

• Manage the day-to-day kitchen operation and service.
• Manage and train kitchen staff, including scheduling and performance.
• Control food costs, portions, wastage and gross profit.
• Manage stocktakes, stock levels, ordering and suppliers.
• Maintain food quality, consistency and presentation.
• Develop menus and specials where required.
• Ensure high standards of hygiene and food safety.
• Manage functions, events and high-volume catering.
• Ensure efficient preparation and service during busy periods.

Minimum Requirements – Must-Haves:

• 3–5+ years’ senior kitchen management experience.
• Previous experience as a Head Chef, Kitchen Manager, Senior Sous Chef or similar.
• Proven experience managing kitchen staff and daily kitchen operations.
• Strong food costing, stock control and wastage management experience.
• Experience in a restaurant, casual dining, pub-and-grill or high-volume environment.
• Ability to work weekends, public holidays and flexible restaurant hours.
• A Culinary qualification and food safety training will be advantageous.

Working Hours:

• Wednesday to Saturday: Approximately 10:00–22:00 (kitchen closes between 20:00–21:00)
• Sunday: Approximately 10:00–18:00

Salary: R10,000 – R14,000 per month, depending on experience and ability.

Start Date: As soon as possible, subject to notice period.

If you do not hear from us within 2 weeks, please consider your application unsuccessful.