Executive Chef

Placements24; Midrand; On-site; ZAR 900,000 - 1,200,000; Full time

Benefits offered by this job

Competitive salary

Leave allowance

Performance bonuses

Training opportunities

Job summary

Placements24 is seeking a highly creative and experienced Executive Chef to lead culinary operations in Midrand. You will develop menus, manage kitchen staff, control inventory, and uphold top standards of food quality and presentation.

The role requires passion for gastronomy, strong leadership, and a proven track record in a demanding kitchen environment, driving dining experience and operational excellence.

Qualifications

• Minimum 5 years of experience as an Executive Chef or Senior Sous Chef in a reputable establishment.
• Formal culinary degree or apprenticeship desirable.
• Proven expertise in menu planning, costing, and high-volume food production.

Responsibilities

• Develop innovative menus aligned with current culinary trends and seasonal availability.
• Lead and mentor kitchen staff; hiring, training, scheduling and performance evaluations.
• Oversee all kitchen operations: food prep, cooking, plating to ensure quality.
• Enforce hygiene, sanitation, and food safety standards in compliance with regulations.
• Control food and labor costs through inventory management, procurement, and waste reduction.
• Collaborate with front-of-house management to ensure seamless service and guest satisfaction.

Skills

Leadership

Menu planning

Costing

High-volume production

Inventory management

Education

Formal culinary degree / apprenticeship

Job description

About the Role

Our client is seeking a highly creative and experienced Executive Chef to lead the culinary operations in Midrand. You will be responsible for menu development, kitchen staff management, inventory control, and maintaining the highest standards of food quality and presentation. This role requires a passion for gastronomy, exceptional leadership skills, and a proven track record in a demanding culinary environment. You will play a pivotal role in shaping the dining experience for our guests, driving innovation, and ensuring operational excellence within the kitchen.

Key Responsibilities

• Develop innovative and appealing menus that align with current culinary trends and seasonal availability.
• Manage and mentor kitchen staff, including hiring, training, scheduling, and performance evaluations.
• Oversee all aspects of kitchen operations, including food preparation, cooking, and plating to ensure consistency and quality.
• Implement and maintain strict hygiene, sanitation, and food safety standards in compliance with regulations.
• Control food and labor costs through effective inventory management, procurement, and waste reduction strategies.
• Collaborate with the front-of-house management to ensure seamless service and exceptional guest satisfaction.

Requirements

• Minimum 5 years of experience as an Executive Chef or Senior Sous Chef in a reputable establishment.
• Formal culinary degree or recognized apprenticeship is highly desirable.
• Proven expertise in menu planning, costing, and high-volume food production.
• Strong leadership and communication skills, with the ability to motivate a diverse team.
• Proficiency in inventory management systems and cost control techniques.
• Knowledge of health and safety regulations and best practices in food handling.

Benefits

• Competitive salary package commensurate with experience.
• Opportunity to lead and innovate within a respected culinary team.
• Generous leave allowance and potential for performance-based bonuses.
• Access to professional development and training opportunities.
• A dynamic work environment with a focus on culinary excellence and guest experience.