Seasoned Chef — Creative Cuisine & Vegetarian Specialties

Craven Cottage Cc; South Africa; On-site; ZAR 700,000 - 1,200,000; Full time

Job summary

Craven Cottage Cc is seeking an experienced Executive Chef to lead the luxury hotel’s culinary operations in Gauteng.

The role demands strategic and hands-on leadership across restaurant operations, banqueting, breakfast and private dining, ensuring top-quality food, presentation, and guest satisfaction. Strong cost control and team development are essential for success.

Qualifications

• Relevant formal Culinary, Hospitality or Food Service qualification, or equivalent practical experience.
• Minimum 2 years' experience as an Executive Chef, Executive Sous Chef or similar senior culinary management position.
• Experience within a five‑star hotel, luxury hospitality environment or high‑end restaurant is strongly preferred.
• Proven experience managing high‑volume breakfast and banqueting operations, restaurants and private dining

Responsibilities

• Provide overall culinary leadership and direction across all kitchen operations.
• Lead, train, develop and motivate Sous Chefs, supervisors and culinary teams.
• Develop innovative, creative and commercially viable menus.
• Manage menu engineering and ensure accurate food costing.
• Take ownership of food-cost performance, portion control, purchasing, stock variances and wastage.
• Work closely with the Purchasing department to ensure quality products and value for money.
• Maintain consistently high standards of food quality, presentation, portioning and service.
• Ensure compliance with all food safety, hygiene, sanitation, health and safety requirements.
• Manage kitchen staffing, scheduling and labour productivity.
• Develop team members through coaching, mentoring and structured skills development.
• Participate in recruitment, interviewing, onboarding and performance management
• Handle guest feedback and concerns relating to food and kitchen operations
• Work closely with Food & Beverage and Front Office teams to accommodate guest requirements and dietary needs
• Monitor operational performance against budgets, forecasts and agreed objectives
• Contribute to F&B initiatives, promotions, events and unique culinary experiences
• Ensure exceptional standards are maintained during high‑volume breakfast services, banqueting and special events
• Maintain strong operational controls and ensure efficient use of kitchen resources
• Monitor kitchen equipment and ensure all equipment is properly maintained and operational
• Ensure effective stock management and minimise food wastage and stock losses
• Maintain a clean, organised and professional kitchen environment at all times
• Ensure kitchen operations consistently meet the hotel's quality and service standards

Skills

Culinary leadership

Menu costing

Food cost management

Staff development

High-volume service

Education

Culinary qualification

Job description

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Executive Chef

Sandton Placement Services Recruitment

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Job Description

A prestigious five-star luxury hotel is seeking an experienced, creative and commercially driven Executive Chef to lead its culinary operations. The successful candidate will be responsible for the overall culinary direction, operational performance and profitability of the hotel's kitchen operations.

The ideal candidate will provide strategic and hands‑on leadership across restaurant operations, private dining, special dining experiences, breakfast and banqueting, ensuring consistently high standards of food quality, presentation, creativity and guest satisfaction.

Key Responsibilities

• Provide overall culinary leadership and direction across all kitchen operations


• Lead, train, develop and motivate Sous Chefs, supervisors and culinary teams


• Develop innovative, creative and commercially viable menus


• Manage menu engineering and ensure accurate food costing


• Take ownership of food‑cost performance, portion control, purchasing, stock variances and wastage


• Work closely with the Purchasing department to ensure quality products and value for money


• Maintain consistently high standards of food quality, presentation, portioning and service


• Ensure compliance with all food safety, hygiene, sanitation, health and safety requirements


• Manage kitchen staffing, scheduling and labour productivity


• Develop team members through coaching, mentoring and structured skills development


• Participate in recruitment, interviewing, onboarding and performance management


• Handle guest feedback and concerns relating to food and kitchen operations


• Work closely with Food & Beverage and Front Office teams to accommodate guest requirements and dietary needs


• Monitor operational performance against budgets, forecasts and agreed objectives


• Contribute to F&B initiatives, promotions, events and unique culinary experiences


• Ensure exceptional standards are maintained during high‑volume breakfast services, banqueting and special events


• Maintain strong operational controls and ensure efficient use of kitchen resources


• Monitor kitchen equipment and ensure all equipment is properly maintained and operational


• Ensure effective stock management and minimise food wastage and stock losses


• Maintain a clean, organised and professional kitchen environment at all times


• Ensure kitchen operations consistently meet the hotel's quality and service standards

Qualifications & Experience

• Relevant formal Culinary, Hospitality or Food Service qualification, or equivalent practical experience


• Minimum 2 years' experience as an Executive Chef, Executive Sous Chef or similar senior culinary management position


• Experience within a five‑star hotel, luxury hospitality environment or high‑end restaurant is strongly preferred


• Proven experience managing high‑volume breakfast and banqueting operations, restaurants and private dining


• Strong experience in food‑cost management, menu costing, stock control, purchasing and wastage reduction


• Proven ability to lead, coach and develop culinary teams