Head Chef & BOH Training Manager - Premium… at Radiant… · Johannesb…

We are searching for an experienced Head Chef & BOH Training Manager to join the central culinary team of a leading premium casual dining group, based at its South African head office in Johannesburg and covering locations across Gauteng, including both Johannesburg and Pretoria. Our client is a multi-brand hospitality group with a design-forward, produce-led approach to premium casual dining and a substantial footprint across South Africa and internationally. This is a rare central support role rather than a single-kitchen post: it carries genuine reach across a portfolio of kitchens, real ownership of culinary standards, and a mandate to develop the back of house teams who deliver them. For a chef who wants scale and influence without leaving the stove behind, it offers both. The role reports to the Executive Head Chef for South Africa, with a dotted line to the Group Culinary Department, and a central support team of three back of house support staff and one bar reporting in. You will own back of house standard operating procedures across the region, safeguard consistency in taste, texture and presentation in every kitchen, support cost and waste performance alongside Operations, and lead the training and development of back of house teams. We are looking for a creative, collaborative and genuinely patient leader who takes as much satisfaction from growing a young chef as from the plate itself.

Responsibilities

• Lead and manage all kitchen operations across the group's Johannesburg and Pretoria locations.
• Ensure consistency in food production, adhering to portion control, recipes and brand presentation standards.
• Oversee daily production, output and operational efficiency in each kitchen.
• Collaborate with the Executive Chef and Group BOH Operations Manager on operational best practice, efficiency standards and consistent execution across all kitchens in the remit.
• Maintain back of house standard operating procedures, including pastry where applicable, and update them within brand parameters.
• Implement and uphold premium quality standards for all food items served, in collaboration with the South African culinary team.
• Conduct regular quality checks, tastings and training sessions across locations.
• Support cost management, ingredient optimisation and waste reduction alongside Operations.
• Maintain accurate, up to date records for production, storage and procurement.
• Collaborate with the Executive Chef and Culinary Director on menu development and updates, presenting new dishes for approval and ensuring brand alignment.
• Coordinate with the Beverage Director and team on ingredient cross-utilisation where relevant.
• Uphold all food safety and hygiene guidelines to the highest standards, and maintain compliance documentation and health and safety reporting across all locations.
• Collaborate with the Group Culinary Trainer to deliver training initiatives for all back of house staff, focused on upskilling and career development.
• Support kitchen managers and head chefs with coaching, guidance and performance feedback.
• Foster a culture of continuous learning, creativity and professionalism across all teams.
• Stay informed on culinary trends, techniques and global innovation, and bring fresh ideas to food development and presentation.

• 8 to 10 years of professional culinary experience, with recent responsibility for standards across more than one kitchen.
• Proven multi-site or central support culinary experience in a premium casual, all-day dining or comparable branded restaurant environment.
• Strong understanding of kitchen operations, food production and cost control.
• Demonstrable experience developing and executing training programmes for back of house staff, including chefs outside your direct line.
• Excellent knowledge of food safety, hygiene and compliance standards, with current certification and experience of compliance documentation across multiple sites.
• Experience writing and maintaining kitchen standard operating procedures, including pastry where applicable. • Strong organisational, communication and leadership skills.
• A hands-on approach, with proven experience developing and mentoring culinary talent and a genuine passion for people development.
• Professional chef diploma or culinary certification from a recognised institution,* or an equivalent record of progression through professional kitchens.
• Fluent written and spoken English.
• Willingness to travel routinely between Johannesburg and Pretoria sites, and to work two weekends and two night shifts a month, with longer hours during new store openings.
• Must hold the right to work in South Africa, or be eligible to obtain it with the client's support.

• Salary: ZAR 45,000 to 55,000 gross per month, depending on experience.
• 13th cheque.
• 30 days annual leave.
• Uniform provided.
• Transport allowance of ZAR 5,000 per month, food allowance of ZAR 3,000 per month and cellphone allowance of ZAR 1,100 per month.
• Further benefits to be confirmed during the recruitment process.

Additional Information

This is a full time, permanent position based at the client's head office in Johannesburg, working 5 days per week, which includes two weekends a month and two night shifts a month, with longer hours during new store openings. The role reports to the Executive Head Chef for South Africa, with a dotted line to the Group Culinary Department. The target start date is 1 October 2026 and the client is moving quickly, so early applications are encouraged. Candidates must hold the right to work in South Africa, or be eligible to obtain it with the client's support. The role is based in Johannesburg with regular travel to Pretoria locations, so candidates should either be based in Gauteng or be willing to relocate there.

Disclaimer

We appreciate your interest in this vacancy. Due to the high number of applications we receive, only candidates selected to move to the next stage of the recruitment process can be contacted. Radiant does not charge any fee to candidates.