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HEAD CHEF – 3 KITCHENSSilver Forest Boutique Hotel & SpaSomerset West, Western Cape3 KITCHENS at Silver Forest Boutique Hotel & Spa is seeking a hands-on, disciplined Head Chef to lead our kitchen brigade in a busy bistro-brasserie style restaurant.We operate breakfast, lunch and dinner daily, specialising in grill dishes, wood-fired pizza and Spanish-inspired tapas. We are systems-driven, quality-focused and financially accountable. The RoleYou will lead a team of 7 full-time chefs, taking full responsibility for:Food quality and consistencyFood cost and GP controlLabour management in line with budgetsHygiene standards and complianceKitchen culture and disciplineThis is a leadership role for a chef who understands that great kitchens are built on structure, systems and accountability. Salary & Performance BonusBasic Salary:R20,000 – R25,000 gross per month(Dependent on experience and proven track record)Quarterly Performance Bonus Structure UP TO R10000 BONUS PER QUARTERPerformance bonuses are paid quarterly based on:✔ Food Cost control within company GP targets✔ Labour cost control in line with approved budgets✔ Kitchen hygiene & compliance standards✔ Client feedback and online review performanceHigh performers who consistently hit operational and financial targets will earn meaningful additional income.This role rewards chefs who understand both food and numbers.✅ Minimum RequirementsMinimum 3 years’ experience as Head Chef in a bistro/brasserie environmentProven experience leading a team of 6+ chefsStrong stock control and ordering systemsDemonstrated ability to manage food cost and achieve GP targetsExperience in:Grill & hot sectionWood-fired pizzaBreakfast serviceTapas / brasserie platingMenu design and creationStrong team leadershipStrong leadership and communication skillsMust live near Somerset West and have reliable transport (non-negotiable) Key ResponsibilitiesLead and develop kitchen teamMaintain strict food quality and portion controlManage supplier relationships and stock orderingControl wastage and achieve GP targetsEnsure hygiene compliance at all timesWork closely with restaurant management to deliver smooth serviceWe are looking for a professional who takes pride in running a profitable, organised kitchen — not just cooking.If this sounds like you, please send your CV and short motivation to:jobs@silverforest.co.zaSubject: Head Chef – 3 Kitchens
Somerset West
Results for chef jobs in hotel in "chef jobs in hotel" in South Africa in South Africa
1
https://www.jobplacements.com/Jobs/H/Hotel-Sous-Chef-Pretoria-1269615-Job-Search-3-7-2026-11-49-55-PM.asp?sid=gumtree
4d
Job Placements
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1
https://www.jobplacements.com/Jobs/S/Sous-Chef-Rosebank-1269610-Job-Search-3-7-2026-11-16-19-PM.asp?sid=gumtree
4d
Job Placements
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https://www.jobplacements.com/Jobs/C/Commis-Chef-Groenkloof-Pretoria-1269629-Job-Search-3-8-2026-5-54-22-AM.asp?sid=gumtree
4d
Job Placements
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https://www.jobplacements.com/Jobs/S/Sous-Chef-Kitchen-Manager-Randpark-Ridge-1269601-Job-Search-3-7-2026-10-33-10-PM.asp?sid=gumtree
4d
Job Placements
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Good day.. I'm chef Sabelo Khumalo I'm looking for the job either private chef, personal chef, commis chef, chef de partie, sous chef, griller and pizza chef, pastry chef and pasta chef I've eleven years of experience in catering company hotels, Lodge restaurants houses events weddings..... realible trustworthy good communication skills creative... thanks 0672307001 for more information
7d
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The hotel features multiple food and beverage outlets as well as a busy conference and banqueting operation, requiring a chef who is equally comfortable delivering refined à la carte dining while leading high-volume event and conference catering.We are seeking a chef who combines creativity with strong operational leadership and who understands the importance of consistency, quality, and team development in a high-end hotel environment.About the RoleAs Executive Chef, you will lead the entire culinary operation of the hotel, ensuring exceptional standards across all dining outlets, conferences, banqueting, and guest experiences.This role requires a hands-on culinary professional who can:- Lead and inspire a talented kitchen brigade- Create menus that reflect seasonal ingredients and modern culinary trends- Maintain exceptional food quality, presentation, and consistency- Deliver outstanding culinary experiences across both restaurants and large-scale eventsYou will work closely with senior management and Food & Beverage leadership to ensure the hotels dining experiences support both guest satisfaction and commercial success.Key Responsibilities- Lead and manage the entire kitchen operation across multiple food and beverage outlets- Oversee the culinary delivery for a busy conference and banqueting operation- Design and implement creative, high-quality menus for restaurants, events, and functions- Maintain exceptional food quality, consistency, and presentation standards- Manage kitchen budgets, food costs, stock control, and procurement processes- Recruit, train, mentor, and develop kitchen team members- Ensure full compliance with food safety, hygiene, and health regulations- Collaborate closely with Food & Beverage leadership to enhance guest dining experiences- Oversee kitchen operations during conferences, events, and high-volume service periods- Identify opportunities to innovate, improve efficiency, and enhance the culinary offeringhttps://www.jobplacements.com/Jobs/E/Executive-Chef-1269654-Job-Search-03-08-2026-16-02-36-PM.asp?sid=gumtree
3d
Job Placements
5
Good day,
My name is Amosi Bandai. Am a Malawian guy looking for a job as a Chef/Housekeeper/Driver. Am well qualified with more than 15 years of experience. Holding certification in Hotel Management, code 14 Driving License and all skills as a housekeeper.
I can work in any environment either business institutions or residential homes. Am available for a full-time and part-time job offers. Stay in or out.
For more information about myself you can get to me through 0744817594. All references and paperwork available. Tia.
2d
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I can do alsorts of International and traditional cooking professional and also Hotel standard House keeping with years of experience. I am a child and Pet friendly George from Malawi Who is, honest and reliable. Am looking for peace jobs from Monday to Friday. Please Contact me I am available, my number is: (07) 86286355.George.
2h
1
Duties: Running the kitchen and looking after operations, you will have overall responsibility for the kitchen and responsible for all kitchen operationsOverseeing creative menu planning (developing the menu and playing with flavours) as well as costingAdministration and stock takeTraining of all kitchen staff and waitersEnsure the health and safety is kept up to standardEnsure that all equipment is in proper working orderRunning the passHandling all disciplinary actions.Planning all kitchen operations and resolving issues. Requirements: Grade 12Formal Chef qualificationMin of 5 years experience in a busy high-end bistro / casual dining restaurantsStrong admin skills, food costing, ordering, stock takes and monthly budgets.GAAP system knowledgeExcellent communicatorOrganisational skills with great attention to detail
https://www.jobplacements.com/Jobs/S/Sous-Chef-1270678-Job-Search-03-11-2026-04-04-14-AM.asp?sid=gumtree
13h
Job Placements
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The Chef de Partie (CDP) at La Residences Terrace Room, works alongside the Sous Chef to run the dining experience in the busy, interactive hotel kitchen that services our Villas. The CDP assists in ensuring the highest standards and consistent quality in the daily food preparation, keeping up to date with new products, recipes and preparation techniques. This is in order to ensure that La Residence’s kitchen lives up to The Royal Portfolio’s purpose which is “to give our guests a complete experience and a perfect stay”.Duties & Responsibilities:Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.Ensure that the production, preparation and presentation of food are of the highest quality at all times.Able to estimate the daily production needs and checking the quality of raw and fresh products to ensure that standards are met.Preparing, cooking and presenting high quality dishes within the specialty sectionAssisting the Sous Chef in maintaining menu standards, recipes and developing dishesPreparation of mis en place and co ordination of this duty for meal periods by Commis ChefsAssisting with the management of health & safety and food hygiene practicesManaging and training Commis ChefsMonitoring portion and waste controlOverseeing the maintenance of kitchen Requirements & Qualifications:Must have at least 2 years’ experience as a CDP in a 5* Hotel kitchenTertiary qualification in Culinary Arts Degree with minimum 3 years certification.A creative chef, confident to run a section: preparing, cooking and presenting high quality dishes within the specialty sectionStrong team player, positive attitudeAbility to lead and manage junior team membersDemonstrated excellent written and verbal communication skills.Ability to multitask with strong time-managementHigh level of attention to detailGood level of numeracyEnthusiasm to develop your own skills and knowledge plus those around youAdaptability to change and willingness to embrace new ideas and processesAbility to work without close supervisionProven job reliability, diligence, dedication and attention to detailMust be flexible with working nights, weekends, and holidaysPreference will be given to candidates already residing in Franschhoek/ the surrounding areasIt is important that the candidate is able to work as part of a team and is a good cultural fit for The Royal Portfolio.South African citizenship is advantageous. A valid work permit is essential if you are not in possession of a South African ID document.Please note it is a condition of employment, that all staff undergo a pre-employment polygraph te
https://www.jobplacements.com/Jobs/C/Chef-de-Partie--La-Residence-1269356-Job-Search-03-06-2026-05-00-14-AM.asp?sid=gumtree
6d
Job Placements
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Our client, a well-established luxury hospitality operation, is seeking an experienced Head Chef to lead and manage kitchen operations and deliver exceptional culinary experiences for guests.The successful candidate will oversee menu development, kitchen operations, staff management, food quality, and compliance with food safety standards. Accommodation is provided.Key ResponsibilitiesPlan, develop, and cost seasonal menus in line with guest expectations and operational budgets.Oversee daily kitchen operations to ensure high-quality food preparation and presentation.Manage food purchasing, stock control, and supplier relationships.Monitor food costs, wastage, and kitchen budgets.Ensure compliance with food safety regulations, hygiene standards, and HACCP procedures.Maintain high standards of kitchen cleanliness, organisation, and equipment maintenance.Recruit, train, and supervise kitchen staff, including rostering and performance management.Ensure consistent implementation of menus, recipes, and plating standards.Work closely with front-of-house teams to ensure smooth service delivery and excellent guest experience.Handle guest feedback, dietary requirements, and special requests professionally.Requirements:QualificationsFormal Culinary Qualification (Professional Cookery or equivalent)ExperienceMinimum 5 years of professional kitchen experienceAt least 2 years in a Senior Chef or Head Chef roleExperience within luxury lodges, hotels, or fine dining environments is highly advantageousKey SkillsStrong leadership and team managementMenu planning and food costingStock control and supplier managementKnowledge of HACCP and food safety regulationsExcellent organisational and communication skillsAbility to perform under pressure in a fast-paced environmentPlease email your updated CV to
https://www.jobplacements.com/Jobs/H/Head-Chef-1270738-Job-Search-3-11-2026-7-18-17-AM.asp?sid=gumtree
13h
Job Placements
5
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Duties: Prepare daily mise-en-place and cook dishes according to recipes and section standards.Maintain cleanliness, organization, and food safety / hygiene in the assigned section.Assist the Chef de Partie and Sous Chef with daily operations and supervise junior Commis chefs.Ensure high standards of food quality and presentation are consistently met.Monitor food stock levels, control wastage, and assist with inventory management. Requirements: Grade 12Culinary school training or apprenticeship is preferred.At least 24 years in a similar role at a luxury lodge / hotelStrong culinary skills, ability to work under pressure in a fast-paced environment, team leadership, and organization.
https://www.jobplacements.com/Jobs/D/Demi-Chef-1266116-Job-Search-02-25-2026-10-06-42-AM.asp?sid=gumtree
14d
Job Placements
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Key ResponsibilitiesTake full responsibility for designated kitchen section (e.g., hot kitchen, breakfast, grill, pastry, etc.)Prepare and present high-quality dishes in line with the establishments standardsEnsure consistent portion control and minimal wastageMaintain high standards of hygiene and cleanliness in accordance with health & safety regulationsAssist in stock control, stock rotation (FIFO), and inventory managementMonitor food quality and freshnessWork closely with the Sous Chef and Head ChefAssist with menu preparation and seasonal menu changes where requiredEnsure all equipment is used and maintained correctlyMinimum RequirementsRelevant culinary qualification (preferred)Minimum 23 years experience as a Chef de Partie or strong Demi Chef ready for promotionExperience in a hotel or guesthouse environment advantageousStrong knowledge of food safety and hygiene standardsAbility to work shifts, weekends, and public holidaysOwn transport (preferred due to location)Ability to work well under pressureSkills & CompetenciesStrong organizational skillsAttention to detailTeam player with good communication skillsAbility to manage time effectivelyPassion for food and guest satisfaction
https://www.jobplacements.com/Jobs/C/Chef-d-Partie-CDP-1268383-Job-Search-03-04-2026-04-27-38-AM.asp?sid=gumtree
8d
Job Placements
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Delaire Graff Restaurant is looking for a professional Chef De Partie who will be responsible for handling daily food preparation and duties assigned by the Head Chef or Sous Chef to meet the standard and quality set by the restaurant.RESPONSIBILITIES:Maintain control of stocks in area of responsibility;Maintain health, hygiene and safety requirements;Control quality, quantity and cost price of all dishes prepared in the area of responsibility;Ensure that the Sous chef is informed on ingredient orders, maintains par stock levels and accepts and stores food deliveries according to SOP’s;Ensure proper handling and storage of food in line with HACCP requirements;Ensure that all mise-en-place is always freshly prepared and on time;Ensure that all dishes are correctly garnished, have the correct portion and sized and are presented on the prescribed serving dish in the prescribed manner;Follow the guidance of the Executive or Sous chef and have input in new ways of presentation or dishes;Put effort into optimizing the cooking process with attention to speed and quality;Help to maintain a climate of smooth and friendly cooperation.REQUIREMENTS:Chef Certificate/Diploma;Own transport with a valid drivers license/Reliable transport;2-3 years of previous experience as a Chef DePartie;Excellent communication skills;Able to work in a team;Ability to maintain a professional working relationship with all departments and across cultures and religions;Comfortable in dealing with very distinguished clientele;Punctual & self-disciplined;Attention to detail.Delaire Graff Estate is an equal opportunity employer.
https://www.jobplacements.com/Jobs/C/Chef-De-Partie-Delaire-Graff-Restaurant-1268206-Job-Search-03-04-2026-01-00-15-AM.asp?sid=gumtree
8d
Job Placements
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