Executive Chef

HotelJobs; East London; On-site; ZAR 600,000 - 900,000; Full time

Job summary

HotelJobs is seeking a highly skilled Executive Chef to lead our kitchen team in East London. This hands-on role demands culinary excellence, strong leadership, and a commitment to outstanding dining while maintaining cost efficiency.

The Executive Chef will oversee kitchen operations, develop menus, train staff, and ensure top quality and safety standards. Proficiency in Excel and excellent English communication are essential.

Qualifications

• Demonstrated leadership of kitchen teams and operations.
• Strong cost awareness with ability to optimise food costs.
• Excellent English communication and guest-facing service.
• Proven training and development of junior staff.

Responsibilities

• Oversee the entire kitchen operation with focus on quality and presentation.
• Maintain strict food cost control and operational efficiency.
• Ensure compliance with health, cleanliness, and safety regulations.
• Train, mentor, and develop kitchen staff.
• Develop menus aligned with industry trends and guest preferences.
• Lead kitchen team to deliver exceptional dining experiences.

Skills

Leadership

Guest-centric service

English communication

Budget control

Staff development

Education

Chef Diploma or equivalent qualification

Tools

Excel

Job description

We are seeking a highly skilled and passionate Executive Chef to lead our kitchen team. This role requires a hands-on professional with exceptional culinary expertise, strong leadership abilities, and a commitment to delivering an outstanding dining experience while maintaining cost efficiency and operational excellence.

Key Responsibilities

• Oversee the entire kitchen operation; ensuring the highest standards of food preparation and presentation.
• Maintain strict food cost control while optimizing efficiency.
• Ensure compliance with health; cleanliness, and safety regulations at all times.
• Train; mentor, and provide professional development opportunities for kitchen staff.
• Implement and maintain high-quality food production that exceeds guest expectations.
• Develop menus in line with industry trends and guest preferences.

Minimum Requirements

• Chef Diploma or equivalent qualification.
• A strong all-rounder with 5+ years of Sous Chef experience and at least 3 years as an Executive Chef.
• Proven experience in managing kitchen staff and operations.
• PC literate; with intermediate to advanced Excel proficiency.
• Excellent command of English with strong communication skills.
• Logical; positive attitude and a guest-centric approach.
• Up-to-date knowledge of tourism and hospitality trends.