Executive Chef

Empact Group; Johannesburg; On-site; ZAR 30 000 - 60 000; Full time

Job summary

An established industry player is seeking an Executive Chef to lead their culinary team in Johannesburg. This role involves overseeing food preparation, managing kitchen staff, and ensuring compliance with health and safety regulations. The ideal candidate will have extensive experience in menu planning and budget management, along with a passion for delivering exceptional dining experiences. If you thrive in a fast-paced environment and have a knack for leadership, this opportunity is perfect for you. Join a dynamic team committed to culinary excellence and innovation.

Qualifications

• 5-10 years of proven experience as Executive Chef.
• Knowledge of South African and industry-specific law.

Responsibilities

• Directing food preparation in collaboration with the team.
• Managing kitchen staff and ensuring compliance with health regulations.

Skills

Management of Food Preparation

Menu Planning

Staff Management

Budget Management

Health and Safety Compliance

Education

Matric Qualification

Professional Cookery

Job description

Job Location : Gauteng, Johannesburg Deadline : May 10, 2025 Quick Recommended Links

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Main purpose of the role :

• The Executive Chef is responsible for planning and directing food preparation in kitchens in collaboration with the Sous Chefs and Team.
• This involves a large degree of managing other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice.
• Proactive Management is the Key. The skills that the individual perform includes a range of duties including planning menus, training new staff, and recording inventory.

Education and Experience required :

• Matric qualification is preferable.
• Professional Cookery
• 5-10 years of proven experience as Executive Chef
• Desirable overseeing more than one outlet
• Staff Compliment of over 50 to 100 employees

Other requirements :

• Own Car and Drivers Licence would be advantageous

Knowledge, Skills and Competencies :

• Knowledge of the catering environment ranging from fine dining to restaurant dining
• Knowledge of South African and industry-specific law
• Strong financial acumen, proven budgetary and food control practices
• Knowledge of Health, Safety and Environment processes and procedure

Key areas of responsibility :

• Management of Food Preparation and Presentation :
• Directing food preparation in collaboration with the team and management.
• Taking responsibility for more technical elements of cuisine.
• Provides quality plates and meals, including in both design and taste.
• Responsible for the smooth running of both kitchen departments.
• Developing unique and appropriate menus with new or existing creations ensuring a variety and quality of the servings
• Timeous production of quality food at an optimal cost under hygienic conditions
• Assisting and directing kitchen staff in meal preparation, creation, plating, and delivery
• Ensuring proper portion control is always managed.
• Supervising all food preparation daily

Management of Kitchen :

• Leadership of the Kitchens
• Managing the kitchen staff, schedule management, and handling disciplinary and HR issues.
• Being the voice of the kitchen when communicating with servers
• Maintaining the kitchen and all surrounding areas in conditions that meet the company standards and health regulations
• Ensure kitchen equipment is maintained and functioning at all times
• Ensure staff have required utensils
• Ensure all kitchen staff is wearing the correct uniform at all times

Inventory and Costing Management :

• Identify ways to reduce spoilage / waste of infrequently used items.
• Assists with menu planning, inventory, and management of supplies.
• Monitoring inventory and only purchasing supplies and food from approved suppliers together with the office administrator and head chef
• Ensure stock levels are sufficient and new stock is ordered timeously following company procedure and providing relevant reports thereof.
• Daily Tiebacks conducted and signed off.
• Must have Knowledge and understanding of Budget Management

Leadership :

• Have Leadership skills that will allow operations to run in case of absence.
• Ensure respectful communications with customers and suppliers when handling queries.
• Ensure good relationships and teamwork is maintained with staff and aid resolve queries.
• Ensure good relationships exist with suppliers, customers, intercompany departments, and related parties.
• The Head Chef leads a team of chefs in cooking and preparing meals, including checking food quality and overseeing cooking techniques

Human Capital Management :

• Conduct bi-annual performance reviews with staff members under your supervision
• Ensure staff morale is maintained and improved over time
• Identify, support, and raise staff training needs
• Execute staff disciplinary processes as per Company policy
• Determine required staff complement per shift to meet the demands of the business together with the admin department.

Occupational Health and Safety :

• Responsible to enforce the Company’s OH&S policies and procedures daily.
• Experience in the ISO22000 management of a Kitchen
• Ensure staff is trained in all OH&S aspects and adheres to the requirements.
• Identify risk areas to ensure all OH&S regulations are adhered to
• Completing food hygiene documents to comply with the law and writing environmental health reports when necessary.