Executive Chef

RecruitSmith (PTY) LTD; Cape Town; On-site; ZAR 335,000 - 502,000; Full time

Benefits offered by this job

Competitive salary

High-profile events leadership

Job summary

RecruitSmith (PTY) LTD is seeking an Executive Chef to lead a high-volume culinary operation and drive excellence for large-scale events in Cape Town. You will set culinary standards, oversee menu development, costing, and supplier relations while maintaining rigorous hygiene and staff discipline.

The role requires a formal culinary qualification, extensive kitchen leadership experience, and proven ability to manage complex event catering with strong cost control and quality assurance.

Qualifications

• Diploma in Professional Cookery or equivalent.
• HACCP / food safety training at supervisory or management level.
• Minimum of 8 years' professional kitchen experience.
• At least 3 years in a senior role such as Executive Chef or Head Chef in high-volume catering or events.
• Proven experience catering for events exceeding 1,000 guests.
• Strong development, backstock management, leadership, and budgeting skills.

Responsibilities

• Ensure all food consistently meets quality standards through recipe execution, presentation, and taste.
• Conduct regular tastings and quality checks at various production stages.
• Lead recipe development, testing, and documentation, ensuring menus are accurately costed and aligned with current trends.
• Oversee menu approval, planning boards, and large-volume menu design.
• Manage plating guides, portion control, and presentation standards.
• Implement FIFO rotation for perishables and convert orders into production schedules.
• Conduct stock takes, maintain PAR levels, minimize waste, and investigate causes.
• Place inventory orders based on forecasts, manage stock documentation, and oversee supplier returns.
• Check deliveries for quality and accuracy, review supplier performance, and attend daily event briefings.
• Coordinate event preparations, monitor food quality during events, and oversee kitchen equipment.
• Manage damage control, waste reduction, and post-event documentation.
• Enforce strict hygiene protocols, supervise kitchen staff, and oversee training and discipline.
• Maintain staff development, morale, and ensure equipment maintenance.
• Conduct inspections of satellite kitchens, manage vehicle and cold-chain logistics.
• Submit daily records and invoices, track food costs, and analyze profitability.

Skills

Leadership

Budgeting

Backstock management

Food safety

Education

Diploma in Professional Cookery

Job description

Are you prepared to lead a high-performing culinary team in a dynamic environment where excellence and innovation are paramount? Our client, a prominent leader in the hospitality management industry with a strong focus on large-scale catering and event services, seeks an accomplished Executive Chef to drive culinary standards and operational efficiency.

Duties:

• Ensure all food consistently meets quality standards through recipe execution, presentation, and taste.
• Conduct regular tastings and quality checks at various production stages.
• Lead recipe development, testing, and documentation, ensuring menus are accurately costed and aligned with current trends.
• Oversee menu approval, planning boards, and large-volume menu design.
• Manage plating guides, portion control, and presentation standards.
• Implement FIFO rotation for perishables and convert orders into production schedules.
• Conduct stock takes, maintain PAR levels, minimize waste, and investigate causes.
• Place inventory orders based on forecasts, manage stock documentation, and oversee supplier returns.
• Check deliveries for quality and accuracy, review supplier performance, and attend daily event briefings.
• Coordinate event preparations, monitor food quality during events, and oversee kitchen equipment.
• Manage damage control, waste reduction, and post-event documentation.
• Enforce strict hygiene protocols, supervise kitchen staff, and oversee training and discipline.
• Maintain staff development, morale, and ensure equipment maintenance.
• Conduct inspections of satellite kitchens, manage vehicle and cold-chain logistics.
• Submit daily records and invoices, track food costs, and analyze profitability.

Requirements:

• Formal culinary qualification (Diploma in Professional Cookery or equivalent)
• HACCP / food safety training at supervisory or management level
• Minimum of 8 years' professional kitchen experience
• At least 3 years in a senior role such as Executive Chef or Head Chef in high-volume catering or events
• Proven experience catering for events exceeding 1,000 guests
• Strong development, backstock management, leadership, and budgeting skills

Familiarity with the following:

• Large-scale event catering operations
• Advanced kitchen management systems
• Food safety and hygiene standards

What We'll Give You:

• Competitive salary ranging from R30,000 to R45,000 per month (Cost to Company)
• An opportunity to lead a prestigious culinary operation and shape menu offerings for high-profile events
• A vibrant team environment within a well-established company