Executive Chef — Luxury Retreat Dining & Innovation

Kendrick Recruitment; Mbombela (Nelspruit); On-site; ZAR 335,000 - 446,000; Full time

Benefits offered by this job

None

Job summary

Kendrick Recruitment is seeking an experienced Executive Chef to lead culinary operations at a luxury retreat and spa in Hazyview, Mpumalanga. You will drive high-end dining experiences, mentor the kitchen team and manage menus, costs and quality across the operation.

The role demands strong leadership, creative menu development and rigorous attention to food safety and presentation in a premium hospitality setting.

Qualifications

• Proven experience as an Executive Chef or in a senior culinary role within a luxury hotel, lodge or retreat.
• Strong leadership, communication and organisational skills.
• Excellent menu planning, costing and stock management abilities.
• A passion for quality ingredients, innovative cuisine and exceptional presentation.
• The ability to perform under pressure while maintaining high standards.

Responsibilities

• Oversee all kitchen operations, ensuring consistently high standards of food quality, presentation and service.
• Develop creative menus that reflect the property’s luxury offering and guest expectations.
• Lead, train and motivate the kitchen team to maintain excellent performance.
• Manage food costs, stock control, purchasing and kitchen budgets.
• Ensure compliance with food safety, hygiene and health regulations.
• Monitor portion control, minimise wastage and maintain efficient kitchen operations.
• Work closely with the management team to enhance the overall guest experience.

Skills

Leadership

Communication

Organizational

Menu costing

Stock management

Food safety

Presentation

Education

Culinary qualification

Job description

Kendrick Recruitment is seeking an experienced Executive Chef to lead culinary operations at a luxury retreat and spa in Hazyview, Mpumalanga. You will drive high-end dining experiences, mentor the kitchen team and manage menus, costs and quality across the operation.

The role demands strong leadership, creative menu development and rigorous attention to food safety and presentation in a premium hospitality setting.