Head Chef & BOH Training Manager -

Pay

ZAR 45000 - 50000 Monthly

Type

Permanent

Sector

Hospitality & Catering

Closes

in 26 days

Recruiter

Fourier Recruitment · All jobs at Fourier Recruitment

About the role

Our client is seeking an experienced Head Chef and Back-of-House Training Manager to oversee culinary and kitchen operations across its Johannesburg and Pretoria locations. This senior, multi-site leadership position combines culinary creativity with operational precision. The successful candidate will guide kitchen teams, improve food-production processes, maintain brand standards and develop the next generation of culinary talent. Working closely with national culinary leadership, operations and training teams, the successful candidate will ensure consistent food quality, efficient kitchen performance and effective skills development across all locations in the region. This is not a position responsible for managing only one kitchen. It requires an experienced culinary leader capable of supporting multiple restaurants and kitchen leadership teams.

Key Responsibilities

• Regional Kitchen Leadership and Operations
• Lead and oversee kitchen operations across all Johannesburg and Pretoria locations.
• Guide and support Head Chefs, Kitchen Managers and back-of-house teams.
• Ensure consistency in food production, portion control, recipes and presentation.
• Monitor daily kitchen production, output and operational efficiency.
• Work closely with national culinary and operational leadership to implement best practices.
• Maintain and update back-of-house standard operating procedures within approved brand guidelines.
• Support pastry operations and standards where applicable.
• Ensure consistent execution across all kitchens within the region.

Quality and Cost Control

• Implement and maintain premium food-quality standards across all locations.
• Conduct regular kitchen inspections, food tastings and quality assessments.
• Identify inconsistencies and implement appropriate corrective measures.
• Support food-cost management, ingredient optimisation and waste reduction.
• Monitor product quality, preparation methods, portioning and presentation.
• Maintain accurate records relating to production, storage and procurement.
• Assist kitchen teams in improving operational and financial performance.

Menu Development and Implementation

• Collaborate with senior culinary leadership on menu development and updates.
• Test and present proposed dishes for review and approval.
• Ensure new dishes remain aligned with the group’s culinary identity and standards.
• Manage the effective implementation of new menus and recipes across regional locations.
• Work with beverage and operational teams on ingredient cross-utilisation where appropriate.
• Ensure dishes can be produced consistently and efficiently across multiple kitchens.

Food Safety and Compliance

• Ensure food safety, hygiene and sanitation standards are maintained across all locations.
• Assist with developing and enforcing safe and efficient kitchen procedures.
• Monitor compliance with relevant health and safety regulations.
• Maintain accurate compliance documentation and reporting.
• Address food-safety or hygiene concerns promptly.
• Promote a strong culture of workplace safety and accountability.

Training and People Development

• Support the implementation of group-wide back-of-house training frameworks.
• Conduct practical training sessions for kitchen employees.
• Focus on upskilling, career development and succession planning.
• Coach Head Chefs and Kitchen Managers on leadership and performance.
• Provide constructive guidance and feedback to culinary teams.
• Ensure employees understand approved recipes, preparation techniques and presentation standards.
• Foster a culture of continuous learning, creativity, professionalism and accountability.
• Act as a role model for excellence, generosity and collaboration.

Innovation and Culinary Inspiration

• Remain informed about emerging culinary trends, techniques, equipment and global innovations.
• Bring fresh ideas and creative thinking to food development and presentation.
• Evaluate new ideas against brand standards and operational feasibility.
• Collaborate with other departments to elevate the overall guest experience.
• Encourage kitchen teams to take pride in producing beautiful, consistent food.

Team Responsibility

• The successful candidate will directly oversee a central support team consisting of:
• Three back-of-house support employees.
• One bar support employee.
• The role will also provide leadership, guidance and training support to kitchen teams across the Johannesburg and Pretoria regions.

Key Competencies

• Multi-site culinary leadership
• Kitchen operations management
• Culinary training and facilitation
• Food-quality assurance
• Recipe and portion-control management
• Food-cost and waste control
• Menu development and implementation
• Health, safety and hygiene compliance
• Coaching and team development
• Operational problem-solving
• Planning and organisation
• Strong communication and collaboration

What they're looking for

• Relevant professional culinary qualification.
• Approximately 7–10 years’ progressive culinary experience within premium restaurant, hospitality or food-service environments.
• At least 3–5 years’ experience as a Head Chef, Executive Chef, Regional Chef or senior kitchen leader.
• Proven experience overseeing multiple kitchens or restaurant locations is highly advantageous.
• Strong experience coaching, training and developing back-of-house teams.
• Sound understanding of food production, recipes, portion control and presentation standards.
• Experience with food costing, waste reduction, procurement and stock control.
• Strong knowledge of food safety, hygiene and occupational health and safety requirements.
• Experience maintaining and implementing kitchen standard operating procedures.
• Ability to conduct culinary audits, tastings and practical training sessions.
• Strong leadership, communication and stakeholder-management skills.
• Good administrative, reporting and record-management abilities.
• Valid driver’s licence and reliable transport.
• Willingness to travel regularly between Johannesburg and Pretoria.