Johannesburg: Head Chef

Key Responsibilities Lead the culinary team in delivering premium à la carte and buffet offerings Drive high-quality food presentation across breakfast, lunch, dinner, and room service Ensure hygiene, cleanliness, and food safety standards are consistently met Perform regular stock takes, manage purchasing, and liaise with suppliers Innovate and update seasonal menus in collaboration with management Monitor kitchen equipment and maintenance needs Oversee kitchen scheduling in line with budget and operational forecasts Enforce discipline, hygiene, grooming, and performance standards across the team Maintain accurate training records and support team growth Collaborate on F&B planning and attend operational meetings Minimum Requirements Diploma or formal culinary qualification from a recognised institution Valid food safety and hygiene certification First aid and fire safety training (advantageous) Minimum 2 years experience as Head Chef in a fast-paced, premium restaurant Proven ability to manage, mentor, and train a kitchen team Strong understanding of GP%, food margins, stock control, and menu costing South African citizenship or valid residency (no work permits offered) Excellent communication, planning, and leadership skills Only shortlisted candidates who meet the minimum criteria will be contacted.