Executive Chef

Key Responsibilities

• Plan, develop, and update menus according to seasonal availability, customer preferences, and business objectives.
• Lead, supervise, train, and motivate kitchen staff to achieve high performance.
• Oversee daily kitchen operations to ensure efficient food production and service.
• Maintain high standards of food quality, taste, presentation, and consistency.
• Ensure compliance with food safety, sanitation, and health regulations (HACCP and local legislation).
• Monitor food preparation methods, portion sizes, and quality standards.
• Control food costs, labour costs, and kitchen expenses while minimizing waste.
• Manage inventory, stock rotation, purchasing, and supplier relationships.
• Conduct regular stock takes and maintain accurate inventory records.
• Ensure proper maintenance and safe operation of kitchen equipment.
• Develop standard recipes and portion control guidelines.
• Coordinate with restaurant management on special events, banquets, and catering functions.
• Resolve guest complaints relating to food quality in a professional manner.
• Recruit, onboard, train, and evaluate kitchen employees.
• Schedule staff shifts to meet operational requirements.
• Monitor compliance with company policies, safety procedures, and quality standards.
• Drive continuous improvement and innovation within the kitchen.

Requirements

• Diploma or Degree in Culinary Arts, Hospitality Management, or a related field (preferred).
• Proven experience as an Executive Chef, Head Chef, or Senior Sous Chef.
• Extensive knowledge of food preparation techniques, menu planning, and international cuisines.
• Strong leadership and people management skills.
• Excellent organizational and time management abilities.
• Knowledge of food safety regulations, HACCP, and hygiene standards.
• Experience with budgeting, food costing, and inventory management.
• Ability to work under pressure in a fast-paced environment.
• Excellent communication and interpersonal skills.
• Computer literacy and familiarity with kitchen management systems are advantageous.

Pay: R24 000,00 - R35 000,00 per month

Work Location: In person