Executive Chef - Fine Dining

Placements24; Cape Town; On-site; ZAR 900,000 - 1,500,000; Full time

Benefits offered by this job

Competitive salary

Comprehensive health and medical aid

Relocation assistance

International culinary exposure

Creative freedom

Job summary

Placements24 is partnering with a renowned fine-dining restaurant in Cape Town to recruit an Executive Chef who will lead the culinary operations with vision and precision. You will develop seasonal menus, mentor a high-performing kitchen brigade, and ensure exceptional quality, consistency, and presentation across all dishes.

The role requires a professional culinary degree or equivalent, a minimum of five years in executive kitchen leadership, and strong skills in menu engineering, food

Qualifications

• Professional culinary degree or equivalent apprenticeship/experience.
• Minimum of 5 years of experience as an Executive Chef or Senior Sous Chef in a fine-dining establishment.
• Demonstrated expertise in culinary techniques, flavor profiles, and menu engineering.
• Strong knowledge of food costing, inventory management, and kitchen budgeting.
• Exceptional leadership, communication, and interpersonal skills.
• Ability to work under pressure in a fast-paced, high-volume kitchen.

Responsibilities

• Lead the development and execution of innovative and seasonal menus, ensuring consistent quality and presentation.
• Manage all aspects of the kitchen, including staff supervision, training, scheduling, and performance evaluation.
• Control food costs, inventory, and supplier relationships to maintain profitability and quality standards.
• Ensure strict adherence to all food safety and sanitation regulations and best practices.
• Collaborate with the F&B Manager to develop culinary strategies and promotions.
• Maintain a positive and productive work environment, fostering a culture of creativity and teamwork within the kitchen.

Skills

Leadership

Menu development

Cost control

Inventory management

Communication

Education

Culinary degree

Job description

About the Role

Our client seeks a visionary and highly skilled Executive Chef to lead the culinary operations of a renowned fine-dining restaurant in Cape Town . This is an exceptional opportunity to showcase culinary creativity, manage a high-performing kitchen brigade, and craft unforgettable dining experiences for a discerning clientele. You will be responsible for menu development, food quality, cost control, and maintaining the highest standards of hygiene and kitchen management. The ideal candidate is passionate about innovative cuisine and possesses a sophisticated palate, driving culinary excellence in a competitive market.

Key Responsibilities

• Lead the development and execution of innovative and seasonal menus, ensuring consistent quality and presentation.
• Manage all aspects of the kitchen, including staff supervision, training, scheduling, and performance evaluation.
• Control food costs, inventory, and supplier relationships to maintain profitability and quality standards.
• Ensure strict adherence to all food safety and sanitation regulations and best practices.
• Collaborate with the F&B Manager to develop culinary strategies and promotions.
• Maintain a positive and productive work environment, fostering a culture of creativity and teamwork within the kitchen.

Requirements

• Professional culinary degree or equivalent apprenticeship/experience.
• Minimum of 5 years of experience as an Executive Chef or Senior Sous Chef in a fine-dining establishment.
• Demonstrated expertise in various culinary techniques, flavor profiles, and menu engineering.
• Strong knowledge of food costing , inventory management, and kitchen budgeting.
• Exceptional leadership, communication, and interpersonal skills.
• Ability to work under pressure in a fast-paced, high-volume kitchen environment.

Benefits

• Competitive salary with performance-based incentives.
• Comprehensive health and medical aid benefits.
• Relocation assistance may be considered for exceptional candidates.
• Opportunities for international culinary exposure and training.
• Creative freedom and the chance to shape a restaurant's culinary identity in a stunning city.