Executive Chef / Kitchen Management

HotelJobs; Oos-Kaap; On-site; ZAR 335,000 - 391,000; Full time

Benefits offered by this job

Live in accommodations

Benefits

Job summary

HotelJobs is seeking an Executive Chef to lead the kitchen operations at Wild Coast, Eastern Cape. The role combines kitchen management with menu planning, staff leadership, and ensuring top-quality dining experiences for guests.

You will oversee health and safety compliance, manage costs, and work with the Financial Manager on inventory and budgets. A culinary degree or certification is preferred, with strong leadership and organizational skills essential.

Qualifications

• Proven experience as an Executive Chef or similar role in a high-volume kitchen.
• Strong leadership and people management skills.
• Excellent organizational and multitasking abilities.
• Culinary school certification or degree in Restaurant Management is advantageous.
• Knowledge of kitchen safety and sanitation regulations.

Responsibilities

• Oversee all kitchen operations, ensuring compliance with health and safety regulations.
• Lead and train kitchen staff to execute high standards in food preparation and service.
• Manage menu planning, including daily specials and seasonal offerings.
• Ensure the quality and presentation of all dishes.
• Maintain inventory and ordering of ingredients in collaboration with the Financial Manager.
• Monitor food costs and labor expenses to meet budget goals.

Skills

Executive leadership

High-volume kitchen

Menu planning

Food safety

Staff training

Education

Culinary degree or Restaurant Management certification

Job description

Executive Chef / Kitchen Management, Hotel & Spa, Wild Coast, Eastern Cape South Africa

Salary: R30,000 - R35,000 per month + Live in & benefits

You have to love working in remote locations!! Join a Dynamic Culinary Team at Wild Coast that offers an exceptional full board experience for guests. The Hotel and Spa prides itself on delivering outstanding dining experiences, including a buffet for breakfast and lunch, complemented by a table d'hôte for dinner. Notably, Saturday evenings showcase a Seafood Buffet and Carvery, ensuring a memorable culinary journey for every guest.

Responsibilities

• Oversee all kitchen operations, ensuring compliance with health and safety regulations.
• Lead and train kitchen staff to execute high standards in food preparation and service.
• Manage menu planning, including daily specials and seasonal offerings.
• Ensure the quality and presentation of all dishes.
• Maintain inventory and ordering of ingredients in collaboration with the Financial Manager.
• Monitor food costs and labor expenses to meet budget goals.

Qualifications

• Proven experience as an Executive Chef or similar role in a high-volume kitchen.
• Strong leadership and people management skills.
• Excellent organizational and multitasking abilities.
• Culinary school certification or degree in Restaurant Management is advantageous.
• Knowledge of kitchen safety and sanitation regulations.