Executive Chef

HotelJobs; Thohoyandou; On-site; ZAR 600,000 - 900,000; Full time

Job summary

HotelJobs in South Africa seeks an Executive Chef to lead the kitchen team, delivering exceptional dining while maintaining cost efficiency and operational excellence.

The role requires hands-on leadership, strong culinary expertise, and the ability to train staff, develop menus, and ensure compliance with health and safety regulations. You will drive guest satisfaction through quality production and stay ahead of industry trends.

Qualifications

• Chef diploma or equivalent qualification.
• 5+ years of Sous Chef experience and at least 3 years as an Executive Chef.
• Proven experience in managing kitchen staff and operations.
• PC literate with intermediate to advanced Excel proficiency.
• Excellent command of English with strong communication skills.
• Logical; positive attitude and a guest-centric approach.

Responsibilities

• Oversee the entire kitchen operation; ensuring the highest standards of food preparation and presentation.
• Maintain strict food cost control while optimizing efficiency.
• Ensure compliance with health; cleanliness, and safety regulations at all times.
• Train; mentor, and provide professional development opportunities for kitchen staff.
• Implement and maintain high-quality food production that exceeds guest expectations.
• Develop menus in line with industry trends and guest preferences.

Skills

Leadership

Communication

Cost control

Food safety

Menu planning

Staff training

Operations management

Excel

Education

Chef Diploma or equivalent qualification

Tools

Excel

Job description

We are seeking a highly skilled and passionate Executive Chef to lead our kitchen team. This role requires a hands-on professional with exceptional culinary expertise, strong leadership abilities, and a commitment to delivering an outstanding dining experience while maintaining cost efficiency and operational excellence.

Key Responsibilities

• Oversee the entire kitchen operation ; ensuring the highest standards of food preparation and presentation.
• Maintain strict food cost control while optimizing efficiency.
• Ensure compliance with health; cleanliness, and safety regulations at all times.
• Train; mentor, and provide professional development opportunities for kitchen staff.
• Implement and maintain high-quality food production that exceeds guest expectations.
• Develop menus in line with industry trends and guest preferences .

Minimum Requirements

• Chef Diploma or equivalent qualification.
• A strong all-rounder with 5+ years of Sous Chef experience and at least 3 years as an Executive Chef .
• Proven experience in managing kitchen staff and operations.
• PC literate ; with intermediate to advanced Excel proficiency .
• Excellent command of English with strong communication skills.
• Logical; positive attitude and a guest-centric approach.
• Up-to-date knowledge of tourism and hospitality trends.