Executive Chef

Our client is seeking an experienced Executive Chef to lead the overall culinary direction, operational performance and profitability of a luxury hotels kitchen operations.

The successful candidate will bring strong leadership, culinary creativity and commercial acumen, with experience across fine dining, restaurants, private dining, breakfast, banqueting and special events.

KEY RESPONSIBILITIES

• Provide overall culinary leadership and direction across all kitchen operations.
• Lead, train, develop and motivate Sous Chefs, supervisors and culinary teams.
• Develop innovative, creative and commercially viable menus.
• Manage menu engineering and accurate food costing.
• Take ownership of food-cost performance, portion control, purchasing, stock variances and wastage.
• Work closely with purchasing to ensure quality products and value for money.
• Maintain high standards of food quality, presentation, portioning and service.
• Ensure compliance with food safety, hygiene, sanitation, health and safety requirements.
• Manage kitchen staffing, scheduling and labour productivity.
• Develop team members through coaching, mentoring and structured skills development.
• Participate in recruitment, interviewing, onboarding and performance management.
• Handle guest feedback and concerns relating to food and kitchen operations.
• Work closely with Food & Beverage and Front Office teams regarding guest requirements and dietary needs.
• Monitor operational performance against budgets, forecasts and agreed objectives.
• Contribute to F&B; initiatives, promotions, events and culinary experiences.
• Ensure excellent standards during high-volume breakfast, banqueting and special events.

Key requirements:

• Minimum 2 years’ experience as an Executive Chef, Executive Sous Chef or similar senior culinary management role
• Five-star hotel, luxury hospitality or high-end restaurant experience strongly preferred
• Strong food-cost, menu costing, stock control and purchasing experience
• Proven ability to lead, coach and develop culinary teams
• Experience with high-volume breakfast and banqueting operations
• Strong menu development and commercial culinary experience Excellent communication and organisational skills.

APPLY: [email protected]
WhatsApp: 073 464 7976

Pay: R60 000,00 - R70 000,00 per month

Work Location: In person