Executive Chef

Placements24; Soweto; On-site; ZAR 900,000 - 1,300,000; Full time

Benefits offered by this job

Competitive salary

Medical aid and retirement fund

Opportunity for professional growth

Creative culinary expression

Job summary

Placements24 is seeking an Executive Chef for a prestigious hotel in Soweto, Gauteng. Lead culinary operations across multiple outlets, drive menu innovation, manage costs, and mentor a diverse kitchen team to maintain top-quality standards.

The role requires a minimum of 7 years in culinary roles with at least 3 years in an Executive/ Senior Sous Chef position, plus a culinary degree and strong English; location is Soweto, with on-site work and opportunities for growth in a dynamic hospitality

Qualifications

• 7 years of progressive culinary experience with 3 years in Executive Chef or Senior Sous Chef in a hotel or fine dining setting.
• Proven expertise in menu development, costing, and inventory management.
• Strong leadership and ability to motivate a diverse kitchen team.
• Exceptional culinary skills with a passion for high-quality, innovative dishes.
• In-depth knowledge of food safety regulations and kitchen hygiene standards.
• Understanding of financial management and budget control in a culinary context.
• Ability to work under pressure, manage multiple priorities in a fast-paced environment.
• Culinary degree or equivalent qualification is essential.
• Fluency in English; knowledge of local cuisines is advantageous.

Responsibilities

• Oversee culinary operations for hotel outlets including fine and casual dining, room service, banqueting, and events.
• Develop innovative menus reflecting current trends and guest preferences.
• Lead, train, and mentor kitchen staff to foster excellence and teamwork.
• Maintain high quality in food production, presentation, and flavors across outlets.
• Manage food costs, inventory, procurement, and supplier negotiations.
• Enforce strict health, safety, and hygiene standards in the kitchen.
• Collaborate with F&B Director on menu engineering, pricing, and profitability.
• Conduct regular performance reviews and professional development for staff.
• Control labor costs through efficient scheduling and resource management.
• Stay updated on culinary innovations and industry best practices.

Skills

Menu development

Cost control

Team leadership

Food safety

Negotiation

Education

Culinary degree

Job description

About the Role

A prestigious hotel situated in the vibrant heart of Soweto, Gauteng is seeking a highly skilled and creative Executive Chef to lead its culinary operations. This pivotal role demands exceptional leadership, a passion for gastronomic innovation, and a deep understanding of kitchen management and cost control. The Executive Chef will be responsible for overseeing all aspects of the kitchen, from menu development and food preparation to staff management and maintaining the highest standards of hygiene and quality across multiple dining outlets and banqueting facilities. This is a fantastic opportunity to make a significant culinary impact in a dynamic and culturally rich environment.

Key Responsibilities

• Oversee all culinary operations for the hotel, including fine dining, casual dining, room service, banqueting, and events.
• Develop innovative and appealing menus that reflect current culinary trends while catering to diverse guest preferences.
• Lead, train, mentor, and manage the kitchen brigade, fostering a culture of excellence, creativity, and teamwork.
• Ensure consistent high quality in food production, presentation, and flavor profiles across all outlets.
• Manage food costs, inventory, and procurement, negotiating with suppliers to achieve optimal value and quality.
• Implement and enforce strict health, safety, and hygiene standards throughout the kitchen environment.
• Collaborate with the Food & Beverage Director on menu engineering, pricing, and profitability strategies.
• Conduct regular performance evaluations for kitchen staff and provide ongoing professional development.
• Control labor costs through efficient scheduling and resource management.
• Stay abreast of culinary innovations and industry best practices, driving continuous improvement in the kitchen.

Requirements

• A minimum of 7 years of progressive culinary experience, with at least 3 years in an Executive Chef or Senior Sous Chef role in a reputable hotel or fine dining establishment.
• Proven expertise in menu development, costing, and inventory management.
• Strong leadership and team management skills, with the ability to motivate and inspire a diverse kitchen team.
• Exceptional culinary skills and a passion for creating high-quality, innovative dishes.
• In-depth knowledge of food safety regulations and kitchen hygiene standards.
• Excellent understanding of financial management and budget control within a culinary context.
• Ability to work under pressure, manage multiple priorities, and maintain high standards in a fast-paced environment.
• Culinary degree or equivalent professional qualification is essential.
• Proficiency in English is required; knowledge of local cuisines is an advantage.
• Must be legally authorized to work in South Africa and reside in or near Soweto, Gauteng.

Benefits

• Our client offers a highly competitive salary and performance-based bonus structure, commensurate with experience and qualifications.
• Comprehensive benefits include medical aid and retirement fund contributions.
• This role presents significant opportunities for professional growth and creative expression within a renowned hospitality establishment.
• Be part of a culinary team shaping exceptional dining experiences in Gauteng.