Executive Chef

Radisson Hotel Group; Polokwane; On-site; ZAR 40 000 - 60 000; Full time

Job summary

A global hospitality leader in Polokwane is seeking an Executive Chef to oversee kitchen operations and develop menus reflecting local flavors. The ideal candidate should have significant culinary experience, leadership skills, and a passion for guest satisfaction. This role offers global benefits and a nurturing environment for growth. If you are ready to bring your culinary talent and leadership to a dynamic team, apply now to contribute to our mission of making every moment matter.

Benefits

Special hotel rates

Access to local perks and rewards

Growth and career development opportunities

Qualifications

• 5–10+ years of progressive kitchen experience.
• Proven experience as an Executive Chef, Head Chef, or Senior Sous Chef.
• Experience managing high-volume or fine-dining operations.

Responsibilities

• Evaluate local tastes and develop recipes reflective of local character.
• Build and manage processes for kitchen service integration.
• Oversee hiring and training of all BOH staff.

Skills

Culinary expertise

Leadership

Food safety knowledge

Menu development

Costing and inventory control

Education

Culinary degree or diploma

Formal cooking training

Food safety certification

Job description

Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands, and more than 1,460 hotels in operation and under development in 95+ countries. The Group’s overarching brand promise is Every Moment Matters with a signature Yes I Can! service ethos.

People are at the core of our business success and future. Our people are true Moment Makers and together we bring the culture, spirit, environment and opportunities that empower you to be your best, every day, everywhere, every time. Together, we make Every Moment Matter.

Job Description

Specific Responsibilities:

• Evaluates local tastes and develops recipes to reflect and enhance local character and interest while staying true to the Restaurant Concept & Narrative.
• Familiar with regionally available ingredients, varieties, seasons, etc.
• Meets and exceeds each guest’s highest expectations for delivery, presentation and taste. Cultivates a following of regulars.
• Professionally develops relationships with:
  • regional suppliers, and maximizes use of regional ingredients
  • regional and national chefs
• Develops and manages processes for kitchen service that integrate BOH and FOH into a seamless operation.
• Develops and oversees processes for kitchen organization, cleanliness, and maintenance.
• Professionally develops management team, kitchen line and utility staff.
• Collaborates with and supervises Chef de Cuisine regarding menu development, kitchen operations and maintenance.
• Oversees all hiring and training of BOH staff. Approves hiring and termination of all teammates.
• Writes weekly kitchen schedule to ensure sufficient staffing for each meal period.
• Handles and resolves all team concerns.
• Generates Personnel Action Forms (PAF) for all HR actions for BOH team and delivers completed PAFs to HR.
• Develops and administers all BOH management and employee reviews.
• Controls costs by monitoring and evaluating food, labor and operating expenses.
• Meets with vendors to purchase new items, explores best pricing.
• Constantly seeks improvement in self, staff, and restaurant.
• Reads guest surveys, adjusts accordingly as issues arise.
• Assists Events Dept. with winning business, providing service, driving revenue.
• Explores, with hotel GM and Food & Beverage Director, most effective ways to creatively market the brand and the property.
• Works with the Brand / Marketing Team to develop and provide content for various media channels regarding the Beverage Program.
• Works with the F&B, Sales, and Marketing Leadership Teams to concept, curate, plan, and execute specialty Beverage and Culinary events.
• Is current and comfortable with being on camera, in media interviews and social media.
• Other duties as assigned by your supervisor or manager.

Qualifications

Education & Training

• Culinary degree or diploma from an accredited culinary school (preferred)
• Formal training in classical and/or modern cooking techniques
• Food safety certification (ServSafe or equivalent)
• Ongoing professional development in culinary trends and leadership

Experience

• 5–10+ years of progressive kitchen experience
• Proven experience as an Executive Chef, Head Chef, or Senior Sous Chef
• Experience managing high-volume or fine-dining operations
• Background in menu development, costing, and inventory control

Additional Information

Why Join Radisson Hotel Group?

Live the Magic of Hospitality - Be part of a team that creates exceptional experiences and memorable moments every day. Let your Yes I Can! spirit shine as you bring hospitality to life.

Build a Great Career - No matter your background or experience, we invest in your growth, learning, and career development—helping you reach your full potential.

Experience the Team Spirit - Join a workplace that’s inclusive, fun, and meaningful. We celebrate diversity, support one another and foster a sense of belonging through our Employee Resource Groups and inclusion initiatives.

Lead with Your Ambition - Your ideas, passion and drive matter! We empower you to make a difference—in hospitality, your community and beyond.

Enjoy Global & Local Perks - No matter where you’re located, you’ll enjoy exclusive global benefits - like special hotel rates for you and your loved ones at our hotels worldwide. Plus, you’ll have access to local perks and rewards tailored to your country, making your experience even more rewarding!

Join us in shaping the future of hospitality! If you’re ready to bring your talent, energy, and passion, we’d love to hear from you.

Apply now and let’s make every moment matter.

We welcome applicants from all backgrounds, abilities, and experiences. If you need any adjustments during the application process, please let us know.