Executive Chef: Seasonal Menus, Cost Control & Team Lead

Craven Cottage CC; South Africa; On-site; ZAR 1,000,000 - 1,600,000; Full time

Job summary

Craven Cottage CC is seeking an experienced Executive Chef to lead daily kitchen operations and oversee food preparation at a luxury South African property. You will develop seasonal menus, maintain plating standards and ensure safety across the kitchen and service teams.

The role requires a recognised culinary qualification and 3+ years of executive kitchen leadership, with proven cost control, stock management and staff development abilities.

Qualifications

• Executive Chef or senior kitchen leadership experience (3+ years).
• Experience in quality hotels, lodges or comparable hospitality operations.
• Strong menu development, food costing and inventory management skills.
• Excellent knowledge of food safety and dietary requirements.
• Proven ability to lead and develop a kitchen team.

Responsibilities

• Lead daily kitchen operations and oversee food preparation and presentation.
• Develop seasonal menus suited to the property and guest profile.
• Maintain recipes, portion specifications and plating standards.
• Accommodate dietary requirements and allergies safely.
• Recruit, train, mentor and manage kitchen staff.
• Oversee ordering, receiving, storage and stock rotation.
• Manage food costs, labour requirements and kitchen budgets.
• Monitor wastage and implement practical cost-control measures.
• Maintain food safety, hygiene and equipment care standards.
• Work closely with food and beverage teams on service and special events.

Skills

Menu development

Leadership

Food costing

Inventory management

Food safety

Dietary requirements

Working under pressure

Education

Culinary qualification or equivalent

Job description

Craven Cottage CC is seeking an experienced Executive Chef to lead daily kitchen operations and oversee food preparation at a luxury South African property. You will develop seasonal menus, maintain plating standards and ensure safety across the kitchen and service teams.

The role requires a recognised culinary qualification and 3+ years of executive kitchen leadership, with proven cost control, stock management and staff development abilities.