Cluster Executive Chef

Craven Cottage CC; Wes-Kaap; On-site; ZAR 900,000 - 1,500,000; Full time

Job summary

Craven Cottage CC in South Africa seeks an experienced Senior Culinary Manager to lead our luxury hotel kitchen operations across outlets and meal periods.

You will develop menus, manage food costs, train teams, uphold HACCP standards and drive guest satisfaction through exceptional food quality and presentation.

Qualifications

• Minimum 5–8 years in a senior culinary management role.
• Experience in luxury hotel environments is preferred.
• Strong knowledge of HACCP, food safety and relevant legislation.
• Demonstrated menu development and culinary innovation skills.
• Strong financial acumen including budgeting, stock management and waste reduction.
• Proven leadership, training, communication and performance management skills.

Responsibilities

• Lead culinary operations and oversee quality, consistency and presentation across outlets.
• Develop and update menus for restaurants, bars, breakfast, in-room dining and events.
• Manage food costs through procurement controls, costing, portions and waste reduction.
• Recruit, train, coach and assess culinary staff; conduct performance reviews.
• Maintain HACCP-based hygiene systems and compliance with legislation.
• Engage with guests to resolve dining concerns and improve guest experience.
• Coordinate daily with Restaurant, Room Service and Purchasing teams.
• Oversee stock takes, supplier reconciliations and equipment maintenance.

Skills

Culinary leadership

Menu development

Budgeting & cost control

HACCP & food safety

Staff training & development

Guest service excellence

Team coordination

Problem solving

Education

Formal culinary diploma

Job description

Duties

• Culinary Operations & Menu Development
• Lead the kitchen brigades and oversee food quality, consistency and presentation across all outlets and meal periods.
• Develop and update menus for restaurants, bars, breakfast service, in-room dining, high tea, pool service and functions.
• Work closely with the Executive Sous Chef to introduce seasonal dishes and enhance the culinary offering.
• Maintain standardised recipes, preparation lists, plating guides and par stock levels.
• Ensure menus are available, communicated and supported by regular training and twice-yearly performance reviews.
• Monitor staff restaurant preparation, ordering and food quality.
• Engage with guests, resolve dining concerns and use feedback to improve the guest experience.
• Coordinate daily with Restaurant, Room Service, Stewarding and Purchasing teams.

• Financial Management & Procurement
• Manage food costs through purchasing controls, recipe costing, portion control and waste reduction.
• Cost menus, recipes, functions and complimentary food offerings.
• Oversee purchasing, requisitions and stock transfers, ensuring seasonal quality and rejecting substandard products.
• Manage orders for food, kitchen equipment, cleaning supplies, consumables, gas and uniforms within the allocated scope.
• Oversee mid‑month and month‑end stocktakes and investigate variances.
• Maintain supplier, gas, requisition, transfer and complimentary‑item reconciliations.
• Prepare operational, food cost, staffing, expenditure, maintenance and capital expenditure reports.
• Identify opportunities to increase revenue, improve efficiency and control expenses.

• Team Leadership & Development
• Recruit and assess culinary candidates, including interviews and practical cook‑offs.
• Prepare staff rosters and maintain attendance, Eco Time records and HR documentation.
• Coach, motivate and develop the culinary team, maintaining morale and teamwork.
• Conduct performance reviews and manage disciplinary matters in line with company procedures.
• Maintain training manuals and deliver ongoing food preparation, hygiene, safety and procedural training.
• Coordinate front‑of‑house tastings, menu training and dish collection guides.
• Participate in management, departmental, costing, banqueting and kitchen leadership meetings.

• Food Safety, Sustainability & Equipment
• Maintain HACCP‑based food hygiene systems and compliance with FCS practices, relevant legislation and kitchen certification requirements.
• Ensure consistently high standards of kitchen cleanliness and safe food handling.
• Conduct regular knife skills and equipment safety training.
• Promote ethical sourcing, responsible resource use and sustainable waste management.
• Coordinate preventative maintenance and equipment repairs with Engineering.

Requirements

• A formal culinary diploma or equivalent qualification from a recognised institution.
• Minimum 5–8 years’ experience in a senior culinary management role, preferably within a 4-star or 5-star luxury hotel environment.
• Proven experience managing multiple kitchen operations and large culinary teams.
• Strong knowledge of HACCP, food safety, hygiene standards and relevant legislation.
• Demonstrated menu development, food presentation and culinary innovation skills.
• Strong financial acumen, including budgeting, food costing, stock management and waste reduction.
• Knowledge of sustainable food practices, ethical sourcing and responsible resource management.
• Proven leadership, training, communication and performance management skills.
• Excellent organisational, planning and problem‑solving abilities.
• Computer literacy and proficiency in relevant kitchen management and stock control systems.
• A creative, detail‑oriented approach and a passion for excellent food and guest service.
• Well‑presented, confident and well‑spoken, with a positive and collaborative manner.
• Willingness to work shifts, weekends and public holidays.