Executive Hotel Chef

Placements24; George; On-site; ZAR 900,000 - 1,700,000; Full time

Benefits offered by this job

Accommodation assistance

On-site housing options

Medical aid

Retirement fund contributions

International exposure

Job summary

Placements24 in George, Western Cape, SA, seeks an Executive Hotel Chef to lead culinary operations at its flagship hotel. You will curate innovative menus, manage a high-performing kitchen brigade, and uphold the highest standards of quality, presentation, and hygiene.

You will oversee menu development and costing, staff training, and inventory management in a fast-paced luxury environment, with a hands-on leadership approach and a focus on profitability and guest satisfaction.

Qualifications

• Bachelor’s or higher degree in culinary arts or equivalent professional certification.
• 7–10 years of progressive culinary experience, with 3–5 years in Executive Chef or Senior Sous Chef roles in luxury hotel or fine‑dining.
• Proven expertise in international cuisines and modern cooking techniques.

Responsibilities

• Oversee culinary operations for hotel outlets (restaurants, banquets, room service).
• Mentor and manage kitchen brigade; foster professional work environment and high performance.
• Control food and labor costs, inventory, purchasing, waste reduction, and portion control.
• Ensure health, safety, and sanitation regulations compliance (HACCP).
• Collaborate with F&B Director and other departments to create dining experiences and events.
• Develop innovative, seasonal menus aligned with brand and target market.
• Conduct regular staff training on techniques, hygiene, safety, and service.
• Maintain relationships with suppliers for quality ingredients.
• Manage kitchen budgets and financial performance to balance profitability with quality.

Skills

Leadership

Menu development

Cost control

Staff training

Food safety & HACCP

Education

Culinary degree

Job description

About the Role

Our client, a prestigious hotel group renowned for its exquisite dining experiences, is seeking an Executive Hotel Chef to lead culinary operations at its flagship establishment in the heart of George, Western Cape, ZA . This is a unique opportunity for a visionary culinary leader to curate innovative menus, manage a high-performing kitchen brigade, and uphold the highest standards of quality, presentation, and hygiene. The Executive Chef will be responsible for all aspects of the kitchen, from menu development and costing to staff training and inventory management. The successful candidate will possess a profound understanding of various culinary techniques, a passion for sourcing premium ingredients, and a commitment to creating memorable dining experiences that delight discerning guests. This role requires a hands‑on approach, exceptional leadership, and the ability to thrive in a demanding, fast‑paced environment.

Key Responsibilities

• Oversee all culinary operations, including menu planning, recipe development, food preparation, and presentation for all hotel outlets (restaurants, banquets, room service).
• Manage and mentor the kitchen brigade, fostering a positive and professional work environment, and ensuring high levels of performance and motivation.
• Control food costs, labor costs, and inventory through effective purchasing, waste reduction, and portion control.
• Ensure compliance with all health, safety, and sanitation regulations and standards.
• Collaborate with the Food and Beverage Director and other hotel departments to create exceptional dining experiences and successful events.
• Develop innovative and seasonal menus that reflect current culinary trends while aligning with the hotel’s brand and target market.
• Conduct regular staff training sessions on culinary techniques, hygiene, safety, and customer service.
• Maintain strong relationships with suppliers to ensure the procurement of high-quality ingredients.
• Manage kitchen budgets and financial performance, aiming for profitability while maintaining quality.

Requirements

• Culinary degree or equivalent professional certification from a recognized institution.
• Minimum of 7-10 years of progressive culinary experience, with at least 3-5 years in a similar Executive Chef or Senior Sous Chef role within a luxury hotel or fine‑dining establishment.
• Demonstrated expertise in a wide range of international cuisines and modern cooking techniques.
• Proven ability to manage budgets, control costs, and maximize profitability.
• Strong leadership, communication, and interpersonal skills, with the ability to inspire and motivate a diverse team.
• Excellent knowledge of food safety, sanitation, and HACCP principles.
• Creativity and a passion for culinary innovation.
• Ability to work under pressure and manage multiple priorities in a dynamic environment.
• Experience working in George, Western Cape, ZA or a similar resort/tourism destination is advantageous.

Benefits

• An attractive annual salary of R .
• Accommodation assistance or on‑site housing options may be available.
• Comprehensive medical aid and retirement fund contributions.
• Opportunities for professional development and international exposure within the hotel group.
• Discounted rates on hotel stays and F&B across the group’s properties.
• A dynamic and rewarding work environment in a beautiful location.