Executive Chef

Bright Placements (PTY) Ltd; Lephalale; On-site; ZAR 900,000 - 1,200,000; Full time

Job summary

Bright Placements (PTY) Ltd seeks an experienced Executive Chef for a luxury hotel, lodge, resort, or fine dining setting in Limpopo. You will lead multiple dining outlets, oversee menu development, food cost control, and staff scheduling while delivering exceptional guest experiences.

Ideal candidates bring 5–8 years in senior culinary management, strong leadership, budgeting skills, and a hands-on approach to kitchen operations in demanding environments.

Qualifications

• Formal culinary qualification from a recognised institution.
• Experience managing large kitchen brigades in luxury settings.
• Proven senior culinary management experience in hotels, lodges, resorts, or fine dining.

Skills

Leadership

Communication

Budgeting

Menu development

Organisation

Problem-solving

Staff management

Attention to detail

Guest experience

Pressure handling

Education

Culinary arts diploma/degree

Formal culinary qualification

Food safety/HACCP certification

Tools

Hospitality POS systems

Inventory software

Microsoft Office

Job description

Minimum Requirements

• Diploma or Degree in Culinary Arts, Professional Cookery, or Hospitality Management.
• Minimum of 5–8 years' experience in a senior culinary management role.
• Previous experience as an Executive Chef, Head Chef, or Executive Sous Chef within a luxury hotel, lodge, resort, or fine dining establishment.
• Proven experience managing large kitchen brigades.

Qualifications

• Formal Culinary Qualification from a recognised institution.
• Food Safety/HACCP Certification.
• First Aid Certification (advantageous).

Knowledge & Technical Skills

• Advanced culinary techniques across multiple cuisines.
• Strong menu planning and recipe development skills.
• Excellent food costing and budgeting knowledge.
• Inventory and procurement management.
• Staff scheduling and labour cost management.
• Knowledge of HACCP, food safety, and health regulations.
• Proficiency in Microsoft Office and hospitality POS or inventory systems.

Core Competencies

• Strong leadership and people management skills.
• Excellent communication and interpersonal abilities.
• Financial and commercial acumen.
• Exceptional organisational and planning skills.
• Creativity and innovation in menu development.
• High attention to detail.
• Strong problem-solving and decision-making skills.
• Ability to work under pressure in a fast-paced environment.
• Commitment to delivering outstanding guest experiences.

Personal Attributes

• Passion for culinary excellence.
• Professional, reliable, and self-motivated.
• Hands-on leadership style.
• Adaptable and flexible.
• Strong work ethic and integrity.
• Positive attitude with a commitment to continuous improvement.

Key Performance Indicators (KPIs)

• Food quality and presentation standards.
• Guest satisfaction scores and culinary feedback.
• Food cost percentage and budget adherence.
• Kitchen labour cost management.
• Stock control accuracy and waste reduction.
• Compliance with food safety and hygiene standards.
• Staff retention, training, and development.
• Successful execution of functions and special events.
• Kitchen profitability and operational efficiency.

Working Conditions

• Based in a hotel, lodge, resort, or restaurant kitchen.
• Requires standing for extended periods and working in a hot, fast-paced environment.
• Flexible hours, including evenings, weekends, and public holidays.
• May involve managing multiple dining outlets, banqueting operations, or remote lodge kitchens.