Head Chef

Head Chef | Limpopo | Permanent

Lead a busy corporate canteen kitchen and deliver consistently excellent food at scale. If you thrive on planning, precision, and hands-on cooking, this role is for you.

You will own the daily menu from concept to service — designing, costing, and preparing balanced canteen meals and function menus. You will manage ordering, stock verification, and production workflows while maintaining impeccable hygiene and safety standards across every shift.

Our client is a well-established corporate services organisation with an in-house canteen and regular internal functions. They value reliability, clear communication, and pragmatic problem-solving to meet diverse dietary needs and budget parameters.

What You’ll Do

Design, cost, and rotate daily menus for the canteen and corporate functions

Prepare and cook main dishes using a range of methods (grill, roast, deep-fry, sauté)

Plan daily production, allocate prep, and supervise kitchen and catering staff

Place and follow up on orders; receive, check, and record perishables and dry goods

Monitor portioning, flavour profiles, and presentation for consistent quality

Enforce hygiene, HACCP, and OHSA compliance; keep accurate checklists and logs

Control waste, manage yields, and protect margins through smart costing

Coordinate function set-ups and service with internal stakeholders

Train, mentor, and performance-manage junior chefs and catering attendants

What You Bring

Diploma in Food Service Management or related culinary qualification

3–5 years’ experience in corporate / public-sector catering, including 2 years in a supervisory role

Proven menu planning, food costing, and production scheduling skills

Strong knowledge of HACCP, OHSA, and canteen hygiene standards

Solid understanding of stock control, receiving, and supplier management

Confident across core cooking techniques with excellent seasoning and flavouring

Computer literacy for menus, orders, and basic reporting

Calm under pressure, with clear communication and team-leadership ability

What Success Looks Like

Menus delivered on time, fully costed, and aligned to budget and dietary guidelines

Consistent food quality, attractive presentation, and positive customer feedback

Zero critical hygiene non-conformances; documentation up to date and audit-ready

Tight control of stock, minimal waste, and accurate yields

A motivated, well-trained team that delivers smooth service during peak times