Head Chef / Kitchen Manager - Contemporary Restaurant - Cape Town

Pay

ZAR 28000 - 35000 Monthly

Type

Permanent

Sector

Hospitality & Catering

Closes

in 25 days

Recruiter

Hospitality Jobs Africa · All jobs at Hospitality Jobs Africa

About the role

Our client is seeking an experienced and commercially minded Head Chef / Kitchen Manager to take ownership of the kitchen operation at a busy contemporary restaurant in Cape Town. This role requires more than strong cooking ability. We are looking for a hands-on kitchen leader who can deliver consistent food quality while managing food cost, stock, staffing, hygiene, preparation and the daily systems required to run a profitable kitchen. The successful candidate will be equally comfortable behind the pass, managing a busy service and working through food-cost or stock figures.

Key responsibilities will include:

• Take overall responsibility for daily kitchen operations
• Lead, supervise and develop the kitchen brigade
• Maintain consistent food quality, portioning and presentation
• Manage preparation and service across all kitchen sections
• Monitor food cost, gross profit, wastage and portion controls
• Manage stock levels, ordering, receiving and stock takes
• Implement effective FIFO and storage controls
• Maintain accurate kitchen production and prep systems
• Assist with menu development, recipe standardisation and costing
• Manage staff scheduling and kitchen productivity
• Train and mentor chefs and junior kitchen employees
• Maintain excellent food safety, hygiene and sanitation standards
• Ensure kitchen equipment and facilities are correctly maintained
• Work closely with Front of House management to ensure smooth service
• Identify operational inefficiencies and implement practical improvements

What they're looking for

• Proven experience as a Head Chef, Kitchen Manager or strong Senior Sous Chef ready to step up
• Strong restaurant kitchen-management experience
• Excellent practical cooking and service skills
• Proven ability to manage food cost, stock, ordering and wastage
• Strong understanding of recipe costing and portion controls
• Confident team leader with the ability to train and hold staff accountable
• Excellent kitchen organisation and service-management skills
• Strong food hygiene and safety knowledge
• Commercially aware and comfortable working with kitchen figures
• Hands-on management style
• Calm and decisive during busy services
• Reliable, organised and solutions driven
• Comfortable working restaurant hours, including evenings, weekends and public holidays

Salary & Benefits

• Salary: R28,000 – R35,000 per month, depending on experience
• Employment: Permanent
• Location: Cape Town