Head Chef / Kitchen Manager - Rosebank

HotelJobs; South Africa; On-site; ZAR 420,000 - 640,000; Full time

Job summary

HotelJobs seeks a Head Chef / Kitchen Manager to oversee all back-of-house operations in a busy day-time restaurant based in Rosebank. You will blend culinary leadership with business administration to maintain food quality, staff performance, inventory, and safety compliance for profitability and efficiency.

Responsibilities include overseeing prep, hiring and training staff, stock management, recipe design, and enforcing hygiene and safety standards to ensure exceptional dining experiences.

Qualifications

• 3+ years in a similar head chef/kitchen manager role.
• Strong attention to detail and passion for quality.
• Ability to follow recipes accurately and work efficiently.
• Experience in bakery, kitchen, or food production environments.
• Reliable, proactive with an owner’s mindset and hygiene focus.
• Commitment to hygiene, food safety and high service standards.

Responsibilities

• Oversee all back-of-house operations and food preparation.
• Hire, train, schedule, and motivate kitchen staff.
• Order stock, manage suppliers, and monitor budgets.
• Design dishes, test recipes, and calculate food costs.
• Enforce hygiene rules and equipment maintenance.

Skills

Staff management

Budgeting

Food safety

Recipe development

Kitchen operations

Education

Grade 12 culinary qualification

Job description

Busy day-time Restaurant based in Rosebank is looking for a Head Chef / Kitchen Manager to oversees all back-of-house operations ; combining culinary leadership with business administration. You will manage food quality, staff performance, inventory; and safety compliance to ensure a profitable and efficient kitchen.

Duties:

• Oversee food prep, maintain high taste and presentation standards, and manage service flow.
• Hire; train, schedule, and motivate the kitchen crew.
• Order stock, manage suppliers, conduct stock counts, and monitor food and labour budgets.
• Design new dishes, test recipes, and calculate food costs.
• Enforce hygiene rules, food safety laws, and equipment maintenance.

Requirements:

• Grade 12 Formal culinary qualification
• At least 3+ years’ experience in a similar position
• Strong attention to detail and a genuine passion for quality and organization.
• Proven ability to follow recipes accurately and work neatly and efficiently.
• Experience in a bakery, kitchen, or food production environment
• Reliability; initiative, and a proactive “owner’s mindset” even when working independently.
• Commitment to hygiene, food safety, and high service standards.