Executive Chef

Craven Cottage CC; Sandton; On-site; ZAR 400,000 - 600,000; Full time

Job summary

Craven Cottage CC in Sandton, South Africa, is seeking an experienced Executive Chef to oversee kitchen operations and maintain high culinary standards. The role requires strong leadership and a formal culinary qualification.

Responsibilities include menu development, managing supplier relationships, and ensuring exceptional food quality. Candidates should have proven experience in a luxury hotel or fine dining environment, along with a passion for food and guest experiences.

Qualifications

• Proven experience as an Executive Chef or Senior Sous Chef, preferably in luxury or fine-dining.
• Strong leadership and kitchen management skills.
• Ability to perform under pressure in a fast-paced environment.

Responsibilities

• Oversee all kitchen operations and maintain high culinary standards.
• Lead, train, and inspire kitchen team.
• Manage supplier relationships and ensure food quality.

Skills

Leadership

Kitchen Management

Menu Development

Food Costing

Communication Skills

Organization

Education

Grade 12

Formal Culinary Qualification

Job description

Duties:

• Oversee all kitchen operations and maintain the highest culinary standards
• Lead, train, and inspire the kitchen brigade
• Develop innovative menus and seasonal specials
• Take ownership of the kitchen and restaurant’s culinary identity
• Maintain strict food cost, stock control, and purchasing procedures
• Manage supplier relationships, deliveries, and invoice verification
• Ensure exceptional food quality, presentation, and consistency
• Ensure full compliance with health, hygiene, and food safety regulations
• Work closely with hotel management to enhance the overall guest dining experience

Requirements:

• Grade 12
• A formal culinary qualification
• Proven experience as an Executive Chef or Senior Sous Chef, preferably within a luxury hotel or fine dining environment
• Strong leadership and kitchen management skills
• Excellent knowledge of food costing, stock control, receiving procedures, and kitchen administration
• Ability to develop creative menus and drive culinary innovation
• Strong organizational and communication skills
• Ability to perform well under pressure in a fast-paced hospitality environment
• A genuine passion for food, leadership, and delivering exceptional guest experiences