About the Role

The Head Chef & BOH Trainer plays a pivotal role within the Tashas Group Culinary team, overseeing back-of-house operations across all of our locations in South Africa. This leadership role blends creativity with precision - guiding kitchen teams, refining food production processes, and nurturing the next generation of culinary talent.

Based in Johannesburg, the role works closely with our Culinary Director, Group Head of BOH Operations and Group Head of Culinary Training, as well as the wider Operations team. Together, this collective ensures consistency, quality and operational excellence across every kitchen, while building strong foundations for skills development, best practice and long-term growth.

The ideal candidate is deeply passionate about beautiful food, driven by purpose, and committed to raising standards through thoughtful leadership, collaboration and hands-on mentorship.

Your Mission

You will be a champion of our culinary values – inspiring your teams to uphold the exceptional standards of taste, texture, presentation and performance that define our offering. As a guardian of quality and consistency, you’ll ensure that every kitchen across the region runs smoothly and that each back-of-house team member is equipped with the skills, knowledge and confidence to deliver excellence, every service.

Key Responsibilities

Kitchen Leadership & Operations

• Lead and manage all kitchen operations across all locations in South Africa.

• 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 closely with the Group BOH Operations Manager to align on operational best practices, efficiency standards and consistent execution across all kitchens.

• Develop and maintain BOH Standard Operating Procedures (SOPs), including pastry where applicable.

Quality & Cost Control

• Implement and uphold premium quality standards for all food items served.

• Conduct regular quality checks, tastings and training sessions across locations.

• Collaborate with Operations to support cost management, ingredient optimisation and waste reduction.

• Maintain up-to-date and accurate records for production, storage, and procurement.

Menu Development

• Collaborate with the Culinary Director on menu design, development and seasonal updates.

• Present new dishes for approval to the Executive Committee, ensuring brand alignment.

• Coordinate with the Beverage team on ingredient cross-utilisation, where relevant.

Health, Safety & Compliance

• Ensure all food safety and hygiene guidelines are upheld to the highest standards.

• Assist in developing and enforcing procedures to support safe, efficient kitchen environments.

• Maintain compliance documentation and health & safety reporting across all locations.

People & Training

• Lead training initiatives for all BOH staff, with a focus on upskilling and career development.

• Work in close collaboration with, and under the direction of, the Group Head of Culinary Training to implement and support group-wide BOH training frameworks and development standards.

• Support kitchen managers and head chefs with coaching, guidance and performance feedback.

• Foster a culture of continuous learning, creativity and professionalism across all teams.

• Act as a role model for our values of excellence, generosity and collaboration.

 Innovation & Inspiration

• Stay informed on culinary trends, techniques, tools and global innovations.

• Bring fresh ideas, creative flair, and thoughtful innovation to food development and presentation.

• Collaborate cross-functionally to elevate the guest experience through beautiful, considered food.

Key Performance Indicators (KPIs)

• Food quality and consistency across locations

• Staff training outcomes and team performance

• Kitchen operational efficiency and SOP compliance

• Innovation and menu development milestones

• Cost management and waste reduction

• Stakeholder and team feedback

Required Skills & Experience

• 8–10 years of professional culinary experience, including team management

• Strong understanding of kitchen operations, food production, and cost control

• Experience in developing and executing training programmes for BOH staff

• Knowledge of food safety regulations and health & hygiene standards

• A passion for culinary excellence and mentorship

• Excellent organisational and communication skills

• A hands-on, collaborative leadership style

What You’ll Love

• Working with a values-led company that blends creativity and precision in everything we do

• Shaping the next generation of chefs and culinary leaders across a growing, global brand

• Contributing to menus, environments and moments that bring joy and connection to our guests

• Being part of a team that places as much care in people as it does in product

• Full-time role with competitive compensation and room for growth within a visionary group