Executive Chef

Vine Partners; Limpopo; On-site; ZAR 200 000 - 300 000; Full time

Job summary

A leading hotel and dining establishment in Limpopo is seeking an experienced Executive Chef to oversee culinary operations. The successful candidate will manage kitchen staff, ensure food quality, and design creative menus for various dining experiences. Candidates must have a culinary qualification and at least 5 years of experience in a similar role.

Qualifications

• Minimum 5 years’ experience as a Head Chef or Executive Chef in a hotel or fine-dining environment.
• Proven experience in menu design, team leadership, and kitchen cost management.
• Strong knowledge of food trends, presentation, and international cuisine.

Responsibilities

• Oversee and manage all kitchen operations, ensuring consistent food quality and presentation.
• Develop and implement creative menus for à la carte dining and special events.
• Lead, mentor, and train kitchen staff to uphold excellence.

Skills

Leadership

Creativity

Team management

Food presentation

Menu design

Cost management

Education

Formal Culinary Qualification or equivalent certification

Job description

Overview

Executive Chef – R18 000 to R25 000

(With chef applications, please include a detailed food profile)

We are seeking an experienced Hotel Executive Chef to lead and oversee the culinary operations of our establishment. The successful candidate will be responsible for menu planning, food preparation, and overall kitchen management, ensuring exceptional dining experiences for all guests.

Responsibilities

• Oversee and manage all kitchen operations, ensuring consistent food quality and presentation.
• Develop and implement creative menus for à la carte dining, special events, conferences, and themed dinners.
• Lead, mentor, and train kitchen staff to uphold excellence and teamwork.
• Ensure compliance with health, safety, and hygiene regulations.
• Manage food costs, budgets, and inventory control to achieve profitability targets.
• Collaborate with hotel departments to align culinary offerings with guest expectations and events.
• Maintain a clean, efficient, and inspiring kitchen environment.

Qualifications

• Formal Culinary Qualification or equivalent certification.
• Minimum 5 years’ experience as a Head Chef or Executive Chef in a hotel or fine-dining environment.
• Proven experience in menu design, team leadership, and kitchen cost management.
• Strong knowledge of food trends, presentation, and international cuisine.
• Excellent leadership, creativity, and organizational abilities.
• A passion for culinary innovation and delivering top-tier dining experiences.