Executive Chef - Or Tambo International

HotelJobs; Kempton Park; On-site; ZAR 450,000 - 600,000; Full time

Job summary

HotelJobs is seeking an Executive Chef for an International Airport Lounge at OR Tambo in Kempton Park. The role requires culinary leadership with a focus on menu innovation and operational excellence in a high-pressure environment.

Responsibilities include overseeing daily kitchen operations, ensuring compliance with health regulations, and managing a large team of culinary professionals. Ideal candidates should have extensive experience in high-volume catering and the ability to work in a dynamic airport setting.

Qualifications

• Minimum of 5 years of experience as an Executive Chef.
• Experience within a high-volume Corporate Catering or 4/5-Star Hotel environment.
• Ability to manage the production of 500+ plates daily in a high-pressure setting.

Responsibilities

• Design and implement seasonal, globally-inspired menus.
• Oversee daily kitchen operations ensuring seamless service.
• Ensure compliance with HACCP, ISO, and local health regulations.
• Lead, mentor, and train a brigade of chefs and kitchen staff.

Skills

Culinary Leadership

Operational Excellence

Compliance & Safety

Team Management

Crisis Management

Job description

Executive Chef required for an International Airport Lounge (OR Tambo)

Key Responsibilities

1. Culinary Leadership & Menu Innovation

   Design and implement seasonal, globally-inspired menus that cater to a diverse international clientele, including dietary-specific options (Halal, Kosher, Vegan, Gluten-free).

   Maintain the highest standards of food quality, taste, and visual presentation for both buffet and à la carte offerings.

   Conduct regular food tastings and recipe standardizations to ensure consistency across all shifts.

2. Operational Excellence

   Oversee daily kitchen operations in a 24/7 environment, ensuring seamless service during peak flight departure windows.

   Manage procurement and supplier relationships to ensure the freshest local and imported ingredients are sourced cost-effectively.

   Implement rigorous inventory controls to minimize wastage and maintain food cost percentages within budget.

3. Compliance & Safety

   Ensure 100% compliance with HACCP, ISO, and local health and safety regulations.

   Maintain impeccable kitchen hygiene and sanitation standards, overseeing regular audits and staff training.

   Manage equipment maintenance schedules to ensure the kitchen remains fully operational at all times.

4. Team Management

   Lead, mentor, and train a large brigade of chefs and kitchen staff to maintain a culture of excellence.

   Manage staff rostering and labor costs, ensuring adequate coverage for a 24-hour operation while optimizing productivity.

   Foster a high-performance environment characterized by discipline, creativity, and professional growth.

Key Performance Indicators (KPIs)

• Financial Target: Maintain actual food cost variance within ±1% of the theoretical budget through waste reduction and portion control.
• Guest Satisfaction: Achieve a minimum 90% positive rating for food quality and presentation in passenger feedback surveys.
• Audit Success: Secure a minimum score of 95% on all internal and external health, safety, and HACCP audits.
• Service Efficiency: Maintain buffet replenishment and à la carte ticket times within agreed SLAs, even during peak flight surges.
• Inventory Control: Keep stock loss or expired inventory below 2% of total monthly food spend.
• Staff Retention: Maintain a team retention rate of 85% or higher through consistent training and performance management.

Key Competencies

• Crisis Management & Resilience: Ability to maintain composure and make rapid, logical decisions during peak travel surges or supply chain delays.
• Aviation Mindset: Sharp understanding of logistical constraints of an airport environment, including strict security protocols and time-sensitive service windows.
• Cultural Intelligence: Sensitivity to the culinary preferences and service expectations of a global demographic, ensuring the menu feels inclusive and world-class.
• Strategic Problem Solving: Identifying system failures and implementing robust processes to prevent recurrence.
• Commercial Acumen: A business-first approach to the kitchen, balancing every plate served against overall profitability and cost-efficiency.
• Influential Leadership: Ability to command respect from a diverse brigade and motivate them to maintain high standards during unsociable hours.

Experience & Requirements

• Executive Leadership: Minimum of 5 years of experience as an Executive Chef.
• Environment: Experience within a high-volume Corporate Catering, 4/5-Star Hotel, or Upscale Industrial Catering environment.
• Volume Mastery: Demonstrated ability to manage the production of 500+ high-caliber plates daily in a high-pressure, 24/7 setting.
• Compliance: Expert knowledge of HACCP and international food safety protocols.
• Clearance: Ability to obtain and maintain an airport airside security permit.