Executive Chef

Ictengage; Johannesburg; On-site; ZAR 200 000 - 300 000; Full time

Job summary

A fine dining restaurant is seeking an experienced Executive Chef to lead culinary operations. Responsibilities include menu development, kitchen management, and team leadership. The ideal candidate has fine dining experience, strong cooking skills, and a passion for creativity. Competitive salary offered between R30 000 – R35 000 per month.

Qualifications

• Proven experience as an Executive Chef or Head Chef in a fine dining environment.
• Strong knowledge of classical and modern cooking techniques.
• Excellent leadership, communication, and organizational skills.

Responsibilities

• Lead the culinary operations of the restaurant and ensure menu development.
• Oversee kitchen operations while maintaining health and safety compliance.
• Inspire and develop the kitchen staff to excel in their roles.

Skills

Culinary creativity

Leadership

Attention to detail

Business acumen

Guest-centric approach

Education

Formal culinary training

Job description

Overview

We are seeking an experienced and innovative Executive Chef to lead the culinary operations of our fine dining restaurant.

The Executive Chef will be responsible for curating and executing a world-class dining experience, overseeing menu development, kitchen management, food quality, and team leadership.

This role requires exceptional creativity, technical expertise, and a deep understanding of fine dining standards.

Salary: R30 000 – R35 000 per month.

Key Responsibilities

• Culinary Leadership & Menu Development
  • Design, develop, and update seasonal fine dining menus with a focus on creativity, quality, and presentation.
  • Ensure dishes reflect the restaurant’s concept, standards, and brand identity.
  • Source premium and sustainable ingredients, maintaining strong supplier relationships.
  • Innovate with modern techniques while respecting classical culinary traditions.
• Operational Management
  • Oversee all kitchen operations, ensuring efficiency, cleanliness, and compliance with health and safety regulations.
  • Maintain consistency in food quality, flavor profiles, and portion control.
  • Implement effective cost-control measures, including food waste reduction and inventory management.
  • Coordinate with front-of-house management to ensure seamless guest experiences.
• Team Management & Training
  • Lead, inspire, and develop a team of chefs, cooks, and kitchen staff.
  • Conduct regular training on culinary techniques, presentation, and fine dining service standards.
  • Foster a culture of excellence, discipline, and creativity within the kitchen.
  • Manage scheduling, performance evaluations, and recruitment of kitchen staff.
• Guest Experience & Brand Representation
  • Engage with guests when appropriate, showcasing passion and expertise.
  • Uphold and enhance the reputation of the restaurant through culinary excellence.
  • Stay updated on global fine dining trends, incorporating them into the restaurant’s offering.

Requirements

• Proven experience as an Executive Chef or Head Chef within a fine dining or Michelin-standard environment.
• Formal culinary training or equivalent professional experience.
• Strong knowledge of classical and modern cooking techniques.
• Demonstrated success in menu design, kitchen leadership, and cost management.
• Excellent leadership, communication, and organizational skills.
• Ability to work under pressure while maintaining precision and attention to detail.

Key Competencies

• Creativity & Innovation – ability to craft unique and memorable dishes.
• Leadership – inspires, develops, and manages high-performing teams.
• Attention to Detail – precision in flavor, plating, and consistency.
• Business Acumen – skilled in budgeting, cost control, and supplier management.
• Guest-Centric Approach – ensures every dish contributes to an exceptional dining experience.