Executive Chef required in Lynwood Glen, Pretoria.
Seeking an experienced and creative Executive Chef to lead the culinary direction of a premium foodservice operation in Lynnwood Glen.
This senior role is ideal for a chef with proven leadership in high-end catering environments, from fine dining to large-scale functions, who thrives under pressure and has a passion for menu innovation, team development, and culinary excellence.
The ideal candidate must balance creativity with strong cost control and operational oversight.
Salary: R25 00 – R28 000 per month.
5-Year Fixed Term Contract.
Minimum Requirements:
- Diploma or degree in Culinary Arts, Professional Cookery or similar
- Minimum 3 years’ verifiable experience as a Head Chef or Executive Chef in a high-volume and upmarket environment
- Valid driver’s license and own reliable vehicle
- Proven experience in fine dining, upmarket events, and catering for 10–1000 guests
- Ability to design menus and work within tight budget constraints without compromising on quality
- Strong understanding of OHSE
- Experience working with special diets, nutrition planning, and allergy-conscious food preparation
- Skilled in writing, developing, and training on menus for a variety of contracts, special events, and daily operations
- Strong knowledge of recipe writing, food costing, and budgeting
- Excellent at training, managing, and upskilling large kitchen teams
- Passion for food design, culinary presentation, and innovation
- Able to maintain a positive, motivated attitude and inspire colleagues
- Willingness to work long hours, weekends, and in a high-pressure environment
- Must be computer literate (MS Office and kitchen systems advantageous)
Duties and Responsibilities:
- Lead and manage all culinary operations across various dining formats
- Develop, cost, and implement creative menus that meet client expectations and dietary requirements
- Train and mentor kitchen staff, ensuring consistency and excellence in meal execution
- Maintain food hygiene, safety, and presentation standards
- Monitor stock levels, manage food orders, and ensure cost-effective kitchen operations
- Oversee preparation for functions, ensuring high-quality production for up to 1000 guests
- Collaborate with internal teams on nutrition planning, customer feedback, and event execution
- Ensure compliance with OHSE policies and conduct regular safety audits
- Drive continuous improvement in culinary quality, innovation, and service delivery