Head Chef

SUMMARY:
Head Chef – Upmarket Restaurant | Melrose Arch, Johannesburg
📍 Rosebank/Melrose Arch Precinct | Johannesburg | Full-time | On-site
Minimum 5 years’ experience in senior kitchen management | Culinary diploma essential | Expertise in à la carte & buffet service | Hands-on kitchen leadership

Lead. Innovate. Elevate excellence.
Hospitality Hire is recruiting on behalf of one of our clients, an upmarket restaurant in Johannesburg’s premium Melrose Arch precinct. This stylish and vibrant venue delivers a high-end dining experience combining luxury, innovation, and bold flavours. We are looking for an experienced, creative, and hands-on head chef to take the reins of the kitchen and drive culinary excellence.
The role
As head chef, you will manage the entire kitchen operation, from daily service and staff management to menu design, costing, and hygiene. This is a high-performance environment ideal for a chef who thrives on innovation, consistency, and operational excellence.

POSITION INFO:
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 5 years in a head chef or executive chef role within a fast-paced, premium restaurant or hotel
• 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

• 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 met at all times
• 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