Executive Chef

Tyron Consultancy; Pretoria; On-site; ZAR 200,000 - 300,000; Full time

Job summary

A leading culinary establishment in Pretoria is seeking an Executive Chef to lead its high-end foodservice operations. The ideal candidate will have extensive experience in fine dining and large-scale event catering, demonstrating creativity, leadership, and a passion for culinary excellence. Responsibilities include menu development, team training, and maintaining high standards of food safety and quality. This position offers a competitive salary within a dynamic kitchen environment.

Qualifications

• Minimum 3 years as a Head Chef or Executive Chef in a high-volume upmarket environment.
• Valid driver’s license and own reliable vehicle required.
• Ability to work within budget constraints while maintaining quality.

Responsibilities

• Lead and manage culinary operations across various dining formats.
• Develop and implement creative menus that meet dietary requirements.
• Train and mentor kitchen staff for consistency in meal execution.

Skills

Menu Innovation

Team Development

Culinary Excellence

Cost Control

Food Hygiene

Nutrition Planning

Recipe Writing

Menu Development

Presentation Skills

Management Skills

Education

Diploma or degree in Culinary Arts

Tools

MS Office

Kitchen Systems

Job description

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