Executive Chef

Ziyana Business Consulting and Training; Bela-Bela; On-site; ZAR 200 000 - 300 000; Full time

Job summary

A hospitality consulting firm in Limpopo is seeking an Executive Chef to oversee food preparation and service for two restaurants and multiple function facilities. Candidates should have 3-5 years of executive chef experience in a 4/5-star hotel, possess strong leadership and financial skills, and be ready to work in a remote area. The role includes menu planning, stock control, and maintaining the highest food standards. Salary is negotiable based on experience and qualifications.

Qualifications

• 3-5 years’ experience as an Executive Chef in a 4/5-star hotel.
• Valid RSA ID and driver's license required.
• Stable track record and good management reporting skills.

Responsibilities

• Prepare, cook, and present food items to company standards.
• Manage two restaurants and function facilities.
• Ensure food service areas meet hygiene requirements.
• Monitor food standards and stock control.

Skills

Food stock control

Leadership skills

Financial acumen

Menu planning

Adaptability in remote areas

Education

Further tertiary culinary qualifications

Matric

Job description

Ziyana Business Consulting and Training | Full time

Executive Chef

Warmbad, South Africa | Posted on 06/11/2025

Responsibilities

• Must be prepared to work in remote area,including adaptability required in such an environment
• Position would be responsible for tworestaurants, two bush venues and all function facilities, which includeconference facilities.
• Responsible for the preparation, cooking andpresentation of all food items in accordance with laid down minimum standardsas required by the company for a 4-star lodge.
• Ensure quality & efficiency of food &service to customers is at highest levels always.
• Must be able to do the purchasing, checking ofgoods and packing of all relevant storage facilities.
• Must be strong in food stock control and keepwastage to a minimum.
• Good financial acumen required for controls,budgeting & procurement requirements.
• Able to draft staff rosters and staff registers.Manage labour relations as required.
• Manage suppliers & deliveries as required,prioritising both quality and cost.
• Ensure standards as laid out by the company arealways upheld by the kitchen.
• Be able to run various functions at the same time.
• Monitor food standards consistently.
• Have an extremely high standard of hygiene.
• Ensure all food service areas are maintained inaccordance with company standards & hygiene requirements.
• Management of Food – FIFO.
• Reporting of breakages as required.
• Must have an excellent understanding of FoodCost and Cost Controls
• Must be able to work in all kitchen departmentsand train staff to required levels of efficiency.

Requirements

• Applicants must have at least 3-5 years’ Executive Chef experience at a 4/5* Hotel.
• Matric.
• Further tertiary culinary qualifications.
• Valid driver’s license & own transport.
• Must have good leadership skills.
• Management reporting required.
• Manage customer complaints when required.
• Valid RSA ID.
• Stable track record.
• Reliable, ethical, confidential, motivated,sales-oriented, honest, passionate.
• Manage the kitchen as a business unit.
• Menu planning as required.
• SALARY - Salary negotiable within reason & dependent onexperience and
• qualifications
• The remuneration will be discussed at the interviews orupon individual requests.