Executive Chef

Empact Group; Johannesburg; On-site; ZAR 350 000 - 500 000; Full time

Job summary

A hospitality management firm in Johannesburg is seeking an experienced Executive Chef to oversee all culinary operations. You will be responsible for managing kitchen staff, planning menus, and ensuring food quality and safety. The ideal candidate has 5-10 years of executive kitchen experience and a culinary degree. This position offers a dynamic environment with responsibilities across multiple outlets.

Benefits

Competitive salary

Employee training programs

Performance bonuses

Qualifications

• 5-10 years of proven experience as Executive Chef.
• Desirable experience overseeing multiple outlets.
• Knowledge and understanding of budget management.

Responsibilities

• Oversee food preparation and presentation in the kitchen.
• Plan menus and train new staff.
• Manage kitchen staff and performance reviews.
• Ensure compliance with health and safety regulations.

Skills

Leadership

Time management

Quality control

Problem-solving

Education

Degree in culinary science

Matric qualification

Tools

Kitchen equipment

Inventory management software

Job description

The main purpose of the role

The Executive chef is responsible for overseeing, planning, and managing food preparation in the commercial kitchen(s).

They are the key leaders of the operations.

The responsibilities include planning menus, training new staff, and recording inventory. The Executive chef is responsible for planning and directing food preparation in kitchens in collaboration with the Sous chefs and team.

These tasks involve a large degree of managing other kitchen staff, 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.

Required minimum education and work experience

Matric qualification is preferable.

5-10 years of proven experience as Executive chef.

Desirable experience overseeing more than one outlet.

Degree in culinary science or related certificate/diploma.

Staff complement of over 50 employees.

Other requirements: Own car and driver’s licence essential.

Key Performance Areas

Management of food preparation and presentation.

Directing food preparation in collaboration with the team and management.

Taking responsibility for more technical elements of cuisine.

Providing quality plates and meals, including 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 servings.

Time‑sensitive 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.

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 company standards and health regulations.

Ensuring kitchen equipment is maintained and functioning at all times.

Ensuring staff have required utensils.

Ensuring all kitchen staff wear the correct uniform at all times.

Inventory and cost management

Identifying ways to reduce spoilage/waste of infrequently used items.

Assisting 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.

Ensuring stock levels are sufficient and new stock is ordered time‑suitably following company procedure and providing relevant reports thereof.

Daily tiebacks conducted and signed off.

Must have knowledge and understanding of budget management.

Leadership

Having leadership skills that allow operations to run in the absence of the executive chef.

Ensuring respectful communications with customers and suppliers when handling queries.

Maintaining good relationships and teamwork with staff and aiding in resolving queries.

Ensuring good relationships exist with suppliers, customers, inter‑company 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

Conducting bi‑annual performance reviews with staff members under supervision.

Ensuring staff morale is maintained and improved over time.

Identifying, supporting, and raising staff training needs.

Executing staff disciplinary processes as per company policy.

Determining required staff complement per shift to meet business demands together with the admin department.

Occupational health and safety

Responsible for enforcing the company’s OH&S policies and procedures daily.

Experience in ISO

• Management of a kitchen

Ensuring staff are trained in all OH&S aspects and adhere to the requirements.

Identifying 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.

Reporting structure

This role has a matrix reporting structure to the Project Manager, Regional Manager, and General Manager.

Employment equity

Empact Group is committed to Employment Equity in line with legislation and will give first preference to candidates as per Equity requirements.

Personal information

By applying for a role within Empact Group (Proprietary) Limited, all personal information that you provide to the company will be held and / or stored securely for the purpose of recruitment.

Your personal information will be stored electronically in a database. Where appropriate, some information may be retained in hard copy. In either event, storage will be secure and audited regularly regarding the safety and security of the information in accordance with the Protection of Personal Information Act, 4 of POPI.