Head Chef_Rosebank JHB

Pro Tem; Johannesburg; On-site; ZAR 200 000 - 300 000; Full time

Job summary

A luxury wine bar and fine dining restaurant in Johannesburg is seeking a passionate Head Chef to lead the kitchen and elevate the culinary experience. The ideal candidate will have proven experience in fine dining, strong culinary skills, and excellent leadership abilities. Responsibilities include overseeing kitchen operations, designing menus, and maintaining high safety and hygiene standards. A competitive salary of R10,000 – R15,000 per month is offered based on experience.

Benefits

Competitive salary

Opportunity to lead culinary direction

Qualifications

• Experience as a Head Chef or Senior Sous Chef in a fine dining environment.
• Strong culinary skills with a passion for innovative cuisine and fine wine pairing.
• Ability to work under pressure while maintaining high standards.

Responsibilities

• Oversee all kitchen operations to ensure food quality and presentation.
• Lead, train, and inspire the kitchen brigade.
• Design and develop seasonal menus and special event dishes.
• Maintain high hygiene, health, and safety standards.
• Manage kitchen inventory and supplier relationships.
• Control food costs and minimize wastage.

Skills

Culinary skills

Leadership abilities

Team management

Creativity

Attention to detail

Education

Culinary qualifications or relevant certifications

Job description

Position :

Head Chef

Location :

Wine Bar & Restaurant, Johannesburg

Salary :

R10,000 – R15,000 per month (depending on experience)

About the client

My client is a luxury wine bar and fine dining restaurant that offers an exclusive culinary and wine experience. They are dedicated to delivering impeccable service, premium wines, and a menu that celebrates refined tastes and innovative gastronomy. They are looking for a passionate and experienced Head Chef to lead the kitchen and elevate the dining experience to the next level.

Key Responsibilities :

• Oversee all kitchen operations, ensuring food quality, presentation, and consistency align with clients’ fine dining standards.
• Lead, train, and inspire the kitchen brigade, fostering a culture of excellence, creativity, and discipline.
• Design and develop seasonal menus, wine‑pairing dishes, and special event menus in collaboration with the management and sommelier.
• Maintain high standards of hygiene, health, and safety in the kitchen at all times.
• Manage kitchen inventory, stock levels, and supplier relationships to ensure quality and cost control.
• Control food costs and minimize wastage through effective kitchen operations and planning.
• Ensure compliance with all food safety and health regulations.
• Collaborate with front‑of‑house teams to ensure a seamless guest dining experience.
• Lead by example with hands‑on involvement in food preparation during service.

Requirements :

• Proven experience as a Head Chef or Senior Sous Chef in a fine dining environment.
• Strong culinary skills with a passion for modern, innovative cuisine and fine wine pairing.
• Excellent leadership and team management abilities.
• Deep understanding of kitchen operations, costing, stock management, and health & safety standards.
• Ability to work under pressure while maintaining high standards.
• Creative mindset with attention to detail in plating and presentation.
• Culinary qualifications or relevant certifications are advantageous.
• Strong organizational and communication skills.
• Available to work evenings, weekends, and special event days.

What they Offer :

• Competitive salary (R10,000 – R15,000 per month based on experience and skills).
• Opportunity to lead and shape the culinary direction of a prestigious fine dining restaurant.