Executive Chef

Placements24; Pretoria; Sur place; ZAR 900 000 - 1 500 000; Plein temps

Avantages offerts par ce poste

Health insurance

Professional development

Industry recognition

Kitchen facilities

Résumé du poste

Placements24 is seeking an Executive Chef to lead the culinary direction of a prestigious establishment in Pretoria. You will conceptualize, develop, and execute exceptional dining experiences across fine dining, banqueting, and casual outlets.

You will drive culinary innovation while ensuring operational efficiency, cost control, and adherence to the highest hygiene standards, inspiring a high-performing kitchen team and elevating guest experiences.

Qualifications

• Strong leadership, organizational, and financial management skills.
• Proven culinary arts expertise with advanced cooking techniques and presentation.
• Culinary degree or equal professional certification is essential.

Responsabilités

• Oversee all kitchen operations, including menu planning, food preparation, and presentation.
• Manage inventory, procurement, and cost control to optimize food and labor expenses.
• Lead, train, and mentor the culinary team, fostering a positive and productive work environment.
• Develop innovative and seasonal menus reflecting current culinary trends and guest preferences.
• Ensure strict adherence to health, safety, and sanitation regulations.
• Collaborate with the Food and Beverage Director on specials, events, and menu costing.

Connaissances

Leadership

Financial management

Formation

Culinary degree

Description du poste

About the Role

Our client is seeking a creative and experienced Executive Chef to lead the culinary direction of their prestigious establishment in Pretoria . You will be responsible for conceptualizing, developing, and executing exceptional dining experiences across all food outlets, including fine dining, banqueting, and casual eateries. This role demands a leader with a passion for gastronomy, a commitment to quality ingredients, and the ability to inspire and manage a high-performing kitchen team. You will drive culinary innovation while ensuring operational efficiency and adherence to the highest hygiene standards, contributing significantly to the establishment's reputation for culinary excellence.

Key Responsibilities

• Oversee all kitchen operations, including menu planning, food preparation, and presentation.
• Manage inventory, procurement, and cost control to optimize food and labor expenses.
• Lead, train, and mentor the culinary team, fostering a positive and productive work environment.
• Develop innovative and seasonal menus that reflect current culinary trends and guest preferences.
• Ensure strict adherence to all health, safety, and sanitation regulations.
• Collaborate with the Food and Beverage Director on specials, events, and menu costing.

Requirements

• Minimum 7 years of progressive experience as an Executive Chef or Senior Sous Chef in a high-volume, quality-focused environment.
• Proven expertise in culinary arts, including advanced cooking techniques and presentation.
• Strong leadership, organizational, and financial management skills.
• A culinary degree or equivalent professional certification is essential.
• Excellent understanding of food safety standards and HACCP principles.

Benefits

• An attractive executive salary with performance-based incentives.
• Comprehensive health, vision, and dental insurance.
• Generous annual leave and paid holidays.
• Opportunities for professional development and industry recognition.
• Access to high-quality kitchen facilities and resources.