Executive Chef
Full-time
Bright Placements (PTY) Ltd
Minimum Requirements
- Diploma or Degree in Culinary Arts, Professional Cookery, or Hospitality Management.
- Minimum of 5–8 years' experience in a senior culinary management role.
- Previous experience as an Executive Chef, Head Chef, or Executive Sous Chef within a luxury hotel, lodge, resort, or fine dining establishment.
- Proven experience managing large kitchen brigades.
- Formal Culinary Qualification from a recognised institution.
- Food Safety/HACCP Certification.
- First Aid Certification (advantageous).
- Advanced culinary techniques across multiple cuisines.
- Strong menu planning and recipe development skills.
- Excellent food costing and budgeting knowledge.
- Inventory and procurement management.
- Staff scheduling and labour cost management.
- Knowledge of HACCP, food safety, and health regulations.
- Proficiency in Microsoft Office and hospitality POS or inventory systems.
- Strong leadership and people management skills.
- Excellent communication and interpersonal abilities.
- Financial and commercial acumen.
- Exceptional organisational and planning skills.
- Creativity and innovation in menu development.
- High attention to detail.
- Strong problem-solving and decision-making skills.
- Ability to work under pressure in a fast-paced environment.
- Commitment to delivering outstanding guest experiences.
- Passion for culinary excellence.
- Professional, reliable, and self-motivated.
- Hands-on leadership style.
- Adaptable and flexible.
- Strong work ethic and integrity.
- Positive attitude with a commitment to continuous improvement.
- Food quality and presentation standards.
- Guest satisfaction scores and culinary feedback.
- Food cost percentage and budget adherence.
- Kitchen labour cost management.
- Stock control accuracy and waste reduction.
- Compliance with food safety and hygiene standards.
- Staff retention, training, and development.
- Successful execution of functions and special events.
- Kitchen profitability and operational efficiency.
- Based in a hotel, lodge, resort, or restaurant kitchen.
- Requires standing for extended periods and working in a hot, fast-paced environment.
- Flexible hours, including evenings, weekends, and public holidays.
- May involve managing multiple dining outlets, banqueting operations, or remote lodge kitchens.
Vacancy posted 16 hours ago
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