Executive Chef

The Capital Hotels, Apartments & Resorts; Cape Town; On-site; ZAR 350 000 - 450 000; Full time

Job summary

A leading hospitality company in Cape Town is seeking an Executive Chef to oversee all food production across various outlets. The ideal candidate will have 3-5 years of experience in a 4/5 Star environment and a professional qualification in Culinary Arts. Responsibilities include menu development, team management, and ensuring high standards of food quality and sanitation. Applicants should possess strong leadership, creativity, and customer service skills. Relocation costs are the responsibility of the employee if not local.

Qualifications

• 3 - 5 Years previous Executive Chef experience in a 4/5 Star environment.
• Able to create and cost menus and recipes.
• Great attention to detail.

Responsibilities

• Oversee all food production in the hotel and restaurants.
• Develop and cost menus while ensuring high food quality.
• Supervise and manage kitchen staff.

Skills

Problem-solving

Customer service

Leadership

Interpersonal skills

Creativity

Education

Matric

Professional Qualification in Culinary Arts

Job description

Overview

The Capital Hotels stands for equal opportunity while transforming the Hospitality Industry into a modern aspirational industry once again. We believe that the industry is broken and needs to reinvent the image of service and hospitality. We are achieving this through our incredible staff culture. Our dedicated staff believe in offering the highest level of guest service to our guests while maintaining their dignity and integrity. Our staff are our everything!

Why work for us? Our staff love coming to work as they feel respected, appreciated, heard, successful and secure. Imagine a company where managers don’t manage managers; we are all simply doers. Making decisions in regard to our best employees also comes fast, where we recognise talent and reward it quickly through promotions. We recruit on experience but promote on values — the core of which is rigor, disciplined thought and disciplined thinking.

Description

The Executive Chef is responsible for all food production in the restaurant, conferences and banqueting, room service and any other food outlets. This includes developing and costing menus, orders and recipe development, while maintaining the highest professional food quality and sanitation standards. The position is primarily concerned with three main functional activities: supervision, food production and administration. The Executive Chef will manage a team beneath him/her.

Minimum Requirements

• Matric
• Professional Qualification in Culinary Arts
• 3 - 5 Years previous Executive Chef experience in a 4/5 Start environment
• Able to create and cost menus as well as recipes
• Hands on problem solving approach and the ability to remain calm under pressure
• Customer service driven with outstanding communication and active listening skills
• Ability to work as part of a team, as well as independently
• Effective communication with members of staff as well as Guests of the Hotel
• Honest and trustworthy beyond approach
• Great attention to detail
• Presentable/professional appearance and well spoken
• Team player who leads by example
• Proactive in approach
• Interpersonal skills
• Leadership skills and ability to delegate effectively
• Think creatively

Please note that relocation costs will be for your own expense should your application be successful and you reside outside of the city where the Hotel is located.