Executive Chef

HR Genie; Limpopo; On-site; ZAR 200 000 - 300 000; Full time

Job summary

A prestigious hotel in Limpopo is seeking an experienced Executive Chef to oversee culinary operations. The ideal candidate will be responsible for menu planning, food preparation, and ensuring high dining standards. Candidates should have at least 5 years of experience as a Head Chef or Executive Chef in a similar environment. This role offers a competitive salary ranging from R18,000 to R25,000.

Qualifications

• Minimum 5 years experience as a Head Chef or Executive Chef in a hotel or fine-dining environment.
• Strong knowledge of food trends, presentation, and international cuisine.
• Excellent leadership, creativity, and organizational abilities.

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 and teamwork.
• Manage food costs, budgets, and inventory control to achieve profitability targets.

Skills

Menu design

Team leadership

Kitchen cost management

Creativity

Knowledge of international cuisine

Education

Formal Culinary Qualification or equivalent certification

Job description

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.

Key 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.

Requirements & 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.