Group Food & Beverage Operations / Executive Chef

Introduction Serengeti Estates is a Large Golf estate in Kempton Park, with multiple restaurants and events venues, servicing residents, corporate guests and leisure guests daily. The Group Executive Chef provides strategic culinary leadership across all Serengeti Golf Club food outlets including fine dining, casual dining, halfway houses, and banqueting. The role ensures exceptional member and guest experience, consistent culinary standards, operational excellence, menu innovation, financial sustainability, and compliance with all food safety and regulatory requirements. Key Performance Areas (KPAs) Strategic Culinary Leadership & Brand Alignment Multi-Outlet Operational Management Culinary Standards, Menu Engineering & Innovation Financial Management, Procurement & Cost Control Compliance, Food Safety & Culinary Governance Member, Guest & Stakeholder Engagement People Leadership, Training & Succession Planning Duties & Responsibilities Strategic Leadership & Staff Management Lead, supervise, coach, and develop Kitchen Managers, Sous Chefs, CDPs, and culinary staff. Implement structured performance management, training, and succession planning. Maintain a disciplined, motivated, and professional team culture. Allocate duties, monitor performance, and enforce grooming and hygiene standards. Drive a culture of excellence, accountability, and continuous improvement. Multi-Outlet Operational & Kitchen Management Oversee daily operations across all Serengeti kitchens: fine dining, casual dining, halfway houses, conferencing and events. Standardise recipes, plating guides, portioning, and culinary SOPs. Maintain effective scheduling aligned with business demands and budgets. Ensure equipment is maintained per Ekurhuleni Health Department requirements. Lead daily stock checks, variance checks, stock rotation, and waste-control measures. Run the culinary pass during peak operational periods. Culinary Excellence, Menu Engineering & Innovation Design menus for all outlets, including seasonal menus, tasting menus, golf-day menus, and banqueting menus. Engineer menus for profitability, member preferences, and brand alignment. Ensure consistency of taste, presentation, and quality across all food items. Introduce modern culinary trends, sustainability practices, and innovative concepts. Financial Management, Procurement & Cost Control Maintain and update dish costings for all menus. Achieve food cost targets through procurement strategy, supplier negotiation, and waste reduction. Review daily food cost reports with Kitchen Managers and F&B leadership. Participate in budgeting, forecasting, and procurement oversight. Compliance; Safety, Hygiene & Culinary Governance Ensure strict compliance with food handling, hygiene, and safety regulations. Enforce Occupational Health & Safety procedures. Maintain HACCP standards and conduct regular audits. Ensure disciplinary processes follow the Serengeti Golf Club Disciplinary Code. Maintain compliance with internal policies and external regulatory standards. Member; Guest & Stakeholder Engagement Ensure high guest satisfaction through consistent food quality and service. Engage with members to understand culinary preferences and feedback. Collaborate with F&B, Events, Golf Operations, and management teams. Represent the Food Department in operational meetings and planning sessions. Daily Responsibilities Conduct daily stock checks and variance checks with Kitchen Managers. Oversee menu execution and intervene where required. Complete and review Daily Check Sheets. Provide visible leadership across all kitchens. Ensure all teams are prepared for service and dish quality is checked before leaving the pass. Areas of Responsibility (AORs) Clubhouse Kitchen The Deck Restaurant Tancardi Halfway House Mozzafiato All functions, banqueting, and events Any future F&B outlets within Serengeti Estates Competencies & Skills Strategic culinary leadership Multi-outlet operational management Menu engineering & profitability High-volume catering expertise Strong communication & interpersonal skills Financial acumen (costing, budgeting, forecasting) Creativity & innovation High personal integrity and professionalism Ability to work shifts, weekends, and public holidays Education & Experience Requirements Minimum Requirements Grade 12 / NQF 4 Professional culinary qualification (SAQA-accredited or equivalent) Minimum 10 years experience, including senior-level experience Experience in fine dining and high-volume multi-outlet environments Advanced proficiency on Club Master Advantageous HACCP or Food Safety Certification Experience in golf club or luxury hospitality environments Working Conditions Fast-paced, service-driven environment Flexible working hours (shift work, nights, weekends, public holidays) Minimum 195 hours required Physical demands include standing for extended periods and working in hot environments Must perform reasonable tasks and overtime when required Must maintain a clear criminal record and valid work permit To apply, please forward your CV and Supporting Documents to sgcapply@ Apply Below