Executive Chef

Hospitality Hire; Midrand; On-site; ZAR 500,000 - 800,000; Full time

Job summary

Hospitality Hire is seeking an Executive Chef for a luxury hotel in Midrand, responsible for overseeing culinary operations and menu development. The ideal candidate will have strong leadership skills and experience in high-pressure, high-quality dining environments, thriving on creativity and guest satisfaction.

Qualifications

• Minimum of 2 years as Executive Chef or 3-4 years as Executive Sous Chef.
• Experience in hotel kitchens with fine dining and high-volume events.
• Ability to monitor costs and manage inventory.

Responsibilities

• Direct daily culinary operations for various dining options.
• Develop creative menus and uphold high food standards.
• Lead and mentor kitchen staff to ensure efficient operations.

Skills

Leadership

Creativity

Food Quality Management

Communication

Education

Culinary Diploma

Matric / Grade 12

Job description

Based at a luxury hotel in Midrand | Full-Time | On-Site

Hospitality Hire SA is on the lookout for a visionary Executive Chef to take the reins at a contemporary luxury hotel in Midrand , renowned for its dynamic blend of conferencing , signature events , a gourmet lounge , and refined à la carte dining . With regular food and wine pairings and a focus on both creativity and consistency , this role suits a chef who leads from the front and thrives in a fast-paced, guest-first environment.

As Executive Chef, you’ll spearhead the kitchen operation, ensuring impeccable quality, flawless presentation, and streamlined execution across all culinary offerings. You’ll inspire your team to maintain group standards while embracing innovation and elevating the dining experience.

• Direct daily culinary operations for à la carte, events, banqueting, and the gourmet lounge
• Uphold high standards of hygiene, safety, food quality, and presentation
• Develop creative menus for food and wine pairings, seasonal offerings, and special events
• Lead, train, and mentor the kitchen brigade to foster high morale and team efficiency
• Monitor kitchen stock, cost control, and wastage reduction strategies
• Collaborate with FOH and events teams for seamless service delivery
• Maintain consistency in guest satisfaction through constant feedback and quality assurance
• Matric / Grade 12 (required)
• Culinary diploma from a recognised institution or equivalent qualification (Essential)
• At least 2 years as an Executive Chef or 3 to 4 years as an Executive Sous Chef ready to step up
• Proven experience in hotel kitchens with fine dining elements, high-volume events, and wine pairings
• Excellent leadership, planning, and communication skills
• Strong track record in managing food cost, inventory, and supplier relationships
• Valid South African ID number required
• Is highly creative and quality-focused
• Leads with integrity, professionalism, and presence
• Thrives under pressure while nurturing a collaborative kitchen culture

Please note : Only shortlisted candidates who meet the minimum requirements will be contacted.

Hospitality Hire SA - Connecting exceptional hospitality professionals with leading hotels, lodges & resorts across Southern Africa.