ZMO 17134 - Executive Chef

Professional Career Services; Johannesburg; On-site; ZAR 200 000 - 300 000; Full time

Job summary

A reputable culinary establishment in Magaliesburg is seeking an experienced Executive Chef to oversee all culinary operations. The ideal candidate will have over 8 years of experience, including 3 years as an Executive Chef, and a strong background in managing high-volume kitchens. Responsibilities include menu planning, staff training, and ensuring hygiene standards. This live-in role offers private accommodation.

Benefits

Live-in role with private use of two-bedroom house

Qualifications

• Minimum of 8 years’ experience in a senior culinary role with at least 3 years as an Executive Chef.
• Proven track record in managing high-volume kitchens and large teams.
• Strong financial acumen with experience in menu costing and stock control.
• Excellent leadership, planning and communication skills.

Responsibilities

• Full menu costing and development across a la carte, conference and banqueting offerings.
• Weekly ordering and stock control, including monthly stock takes.
• Planning and execution of large-scale functions and events.
• Hiring, training and mentoring of all kitchen staff.
• Ensuring kitchen hygiene and operational standards are consistently upheld.
• Maintaining accurate and up-to-date administrative records.

Skills

Calm and decisive under pressure

Highly organized with strong time management

Skilled in team leadership and staff development

Proficient in kitchen systems and documentation

Creative and adaptable in menu planning

Strong attention to detail and hygiene standards

Confident communicator with a collaborative mindset

Education

Formal culinary qualification or equivalent professional certification

Job description

Overview

Executive Chef

Upmarket Lodge in Magaliesburg

Job Description

A well-established lodge nestled in the scenic Magaliesburg area is seeking a dynamic and experienced Executive Chef to lead its culinary operations. With three fully equipped kitchens and a daily guest count exceeding 200, this is a high-volume, high-impact role suited to a chef who thrives under pressure and takes pride in delivering both a la carte and buffet-style excellence.

Responsibilities

• Full menu costing and development across a la carte, conference and banqueting offerings
• Weekly ordering and stock control, including monthly stock takes
• Planning and execution of large-scale functions and events
• Hiring, training and mentoring of all kitchen staff
• Ensuring kitchen hygiene and operational standards are consistently upheld
• Maintaining accurate and up-to-date administrative records

Qualifications

• Minimum of 8 years’ experience in a senior culinary role with at least 3 years as an Executive Chef
• Formal culinary qualification or equivalent professional certification
• Proven track record in managing high-volume kitchens and large teams
• Strong financial acumen with experience in menu costing and stock control
• Excellent leadership, planning and communication skills

Skills

• Calm and decisive under pressure
• Highly organized with strong time management
• Skilled in team leadership and staff development
• Proficient in kitchen systems and documentation
• Creative and adaptable in menu planning
• Strong attention to detail and hygiene standards
• Confident communicator with a collaborative mindset

Benefits

• Live-in role with private use of two-bedroom house (single occupancy only; not pet-friendly).