Executive Chef

Dna Recruitment; Gauteng; On-site; ZAR 900,000 - 1,200,000; Full time

Job summary

Dna Recruitment in Gauteng is seeking an experienced Executive Chef to lead the culinary direction for a luxury hotel’s kitchen. You will drive operational performance, profitability and menu direction across breakfast, banqueting and events.

You will mentor and coach chefs, manage food costing, stock control and purchasing, ensure food safety, and partner with other departments to meet dietary needs and guest expectations.

Qualifications

• Formal culinary or hospitality qualification or equivalent practical experience.
• Minimum 2 years' experience in senior culinary management.
• Five-star hotel or luxury hospitality experience preferred; strong food-cost and stock control.
• Proven ability to lead and develop culinary teams.
• Experience with high-volume breakfast and banqueting.
• Strong menu development and commercial culinary experience.
• Excellent communication and organisational skills.

Responsibilities

• Provide culinary leadership across all kitchen operations.
• Lead and develop Sous Chefs and culinary teams.
• Develop innovative, commercially viable menus.
• Manage food costing and stock control.
• Ensure food safety, hygiene and safety requirements.
• Monitor budgets, forecasts and performance.
• Assist recruitment and staff development.
• Coordinate with F&B and front office on dietary needs.
• Maintain high standards during breakfast, banqueting and events.
• Drive guest satisfaction through quality and service.

Skills

Leadership

Menu development

Food costing

Team development

Communication

Operational management

Budget monitoring

Dietary handling

Education

Culinary/hospitality qualification

Job description

Job brief

Our client is seeking an experienced Executive Chef to lead the overall culinary direction, operational performance and profitability of a luxury hotels kitchen operations.
The successful candidate will bring strong leadership, culinary creativity and commercial acumen, with experience across fine dining, restaurants, private dining, breakfast, banqueting and special events..

Responsibilities

• Provide overall culinary leadership and direction across all kitchen operations.
• Lead, train, develop and motivate Sous Chefs, supervisors and culinary teams.
• Develop innovative, creative and commercially viable menus.
• Manage menu engineering and accurate food costing.
• Take ownership of food-cost performance, portion control, purchasing, stock variances and wastage.
• Work closely with purchasing to ensure quality products and value for money.
• Maintain high standards of food quality, presentation, portioning and service.
• Ensure compliance with food safety, hygiene, sanitation, health and safety requirements.
• Manage kitchen staffing, scheduling and labour productivity.
• Develop team members through coaching, mentoring and structured skills development.
• Participate in recruitment, interviewing, onboarding and performance management.
• Handle guest feedback and concerns relating to food and kitchen operations.
• Work closely with Food & Beverage and Front Office teams regarding guest requirements and dietary needs.
• Monitor operational performance against budgets, forecasts and agreed objectives.
• Contribute to F&B initiatives, promotions, events and culinary experiences.
• Ensure excellent standards during high-volume breakfast, banqueting and special events.

Requirements

• Relevant formal culinary, hospitality or food-service qualification, or equivalent practical experience.
• Minimum 2 years' experience as an Executive Chef, Executive Sous Chef or similar senior culinary management role.
• Five-star hotel, luxury hospitality or high-end restaurant experience strongly preferred.
  Strong food-cost, menu costing, stock control and purchasing experience.
• Proven ability to lead, coach and develop culinary teams.
• Experience with high-volume breakfast and banqueting operations.
• Strong menu development and commercial culinary experience.
• Excellent communication and organisational skills.