114 Executive Chef jobs in South Africa

Must be able to build a competent and motivated Kitchen team

Ensure administration is up to date and accurate

Must be able to impress guests with a variety and quality of food and service

Purchasing of sufficient foods and guest supplies

Adhere to all health and safety regulations

Qualifications and Skills :

Must have a Matric

Relevant Culinary Degree or Diploma

Proven 5 years experience as an Executive Chef

Must have experience working at a 5 Star Hotel environment.

SydSen Recruit is looking for an Executive Chef to lead culinary operations in Qatar. This is a senior-level position for a visionary chef with strong operational, nutritional, and leadership capabilities.

Location : Qatar

Contract Type : Full-time

Industry : Medical Institution

Key Responsibilities :

• Lead and manage all kitchen operations and culinary teams
• Develop menus that align with international cuisine and dietary standards
• Ensure premium quality, presentation, and food safety
• Collaborate with clinical staff on patient nutrition plans
• Train, mentor, and manage a diverse team of chefs and kitchen staff

Requirements :

• 4-5 years in executive roles, ideally within luxury hotels, resorts, or 4 - 5 star hotels
• Culinary degree or equivalent experience
• Deep understanding of nutrition, international cuisines, and VIP service standards
• Strong management, budgeting, and leadership skills

Package Includes :

• Competitive, tax-free salary
• Accommodation or housing allowance
• Transport, healthcare, and annual flights
• Strategic role with global recognition

MnT People Solutions

Chef

Wednesday, July 9, 2025

Mpumalanga, South Africa

Remuneration, performance-based bonus

Culinary Leader wanted

Overall of the purpose the role

We have an exciting opportunity for the Executive Chef . The incumbent will be responsible for overseeing all kitchen service including the preparation and execution of all food items that come from the kitchen, in a punctual manner and in accordance with company standards and procedures. To ensure that any food related guest queries are attended to. To maintain the hygiene standards for compliance. To manage stock, including orders, receiving and stock takes. Manage employee relations. To conduct training on all kitchen operations. Develop menus where required.

Key Responsibilities

• Ensure that the allocation of daily duties to kitchen staff is in line with operational requirements.
• Oversee all food preparations to ensure that company standards are met including the preparation of dietary requirements and that cross-contamination is prevented.
• Oversee all plating of food before it leaves the kitchen to ensure that it is done correctly.
• Familiarise yourself with daily guest dietary requirements. Be able to offer guests alternative menu options and communicate these with kitchen staff.
• Ensure that the day’s menu is correct and communicate any deviations if any to kitchen staff, FOH staff and management.
• Ensure that food preparation, plating and presentation is done in accordance with recipes and MalaMala food styling guide.
• Engage guests with clarity and enthusiasm to demonstrate MalaMala hospitality.
• Strive to reduce waste and avoid food expiration, by ensuring that the correct quantity of food is prepared and effectively manage food cost.
• Ensure pass is prepared and ready prior to each service according to company standards.
• On the ground planning and execution of guest special request, including but not limited to birthday cakes, in-room dining, packed breakfasts, out of camp dining etc.
• Action and respond to the 15-day queries and requests according to the dietary requirements and special occasions.
• Encourage teamwork by setting an example and helping in all areas of the kitchen wherever help may be required.
• Ensure health and safety, and hygiene standards are maintained and adhered to in the kitchen.
• Ensure you are aware of all kitchen standard operating procedures.
• Store all food in accordance with the relevant designated storage sections.
• Ensure all food is correctly labelled with the date.
• Order, receive and store all stock items in relation to forecasted occupancies and projected menus considering delivery dates and timing of suppliers.
• Have knowledge of kitchen budget and ensure the kitchen is operating within its financial parameters.
• Conduct regular stock takes, including dedicated month end stock take for submission to the Executive Chef.
• Develop and gain knowledge of products, suppliers, prices, and current stock.
• Exercise strict portion control when issuing stock for food preparation.
• Management of non-consumable supplies including but not limited to tin foil, cling-film, kitchen towel, dish-washing liquid etc., therefore minimizing any waste within the kitchen.
• Contribute constructively to the recruitment of new kitchen staff.
• Conduct on-going evaluations and administer discipline to kitchen personnel when appropriate.
• Monitor accurate time keeping of all kitchen staff.
• Ensure all kitchen staff are neatly presented and have clean uniforms at all times. This is to be managed in line with the company Grooming Policy.
• Manage any kitchen staff matters professionally and effectively in conjunction with the Executive Chef, Human Resources, and in line with operational requirements. This includes but is not limited to matters such as leave requests, uniform requests, transport requests, medical matters etc.
• Ensure that any guest concerns are escalated to management.
• Be prepared to undergo further training and exposure to new ideas and operating procedures.
• Conduct regular staff training on all kitchen operations including but not limited to the correct and safe use of equipment and utensils, cleanliness and hygiene, food preparation, cooking, food service delivery, service etiquette and stock control procedures.
• Reporting for duty in a timeous manner based on service requirements.
• Ensure that the MalaMala disciplinary code of conduct is adhered to at all times, and any transgressions are dealt with, and the correct disciplinary procedures are followed.
• Be Feedback Fit.

Qualification And Experience

• A formal or tertiary culinary qualification
• Minimum of 5 years’ experience in a 5-star safari-camp/lodge kitchen
• Must be able to read, write and speak English

Knowledge And Skills

• Excellent communication skills
• Use of Microsoft office (Word, Excel, Outlook) and stock control systems
• Strong leadership, organizational and decision-making skills
• Prioritize hygiene, as well as health and safety standards
• Demonstrate attention to detail and be service-oriented
• Be a hard-working, problem-solving, multi-tasker
• Dedicated, trustworthy, flexible, fair, supportive
• Practice effective time management skills
• Able to work under pressure
• Able to work effectively in any section of the kitchen
• Able to lead by example and demonstrate integrity and humility
• Must have extensive knowledge of product quality
• Must have extensive knowledge of all dietary requirements
• Always look neat and presentable when guest facing
• Maintain good personal cleanliness and hygiene practices
• Physically fit and healthy

Join to apply for the Executive Chef role at Tsebo Solutions Group

• All aspects of purchasing, food preparation and presentation
• Menu design, planning and implementation
• Ensure that all equipment/stock/uniforms under chef’s control are managed and kept secure
• Sound understanding of food costing.
• Prepared to assist in other Fedics units as required
• Maintain complete control of the kitchen at all times
• Spot problems and resolve them quickly and efficiently
• Charged with maximizing the productivity of the kitchen staff, as well as managing a team of kitchen staff
• Ensure that quality culinary dishes are served on schedule & the approving of all prepared food items that leave his or her kitchen
• Produce menus which demonstrate flair, imagination and an upmarket awareness that meets customer needs and VIP function preferences.
• High levels of food quality; presentation reflecting traditional and modern cuisine
• Monitor and manage a cost effective production process reflecting best practices
• Monitor and manage hygiene standard and status in all kitchens - 90 % external audit
• Maintain & manage HACCP standard of complex /food sample management
• Ensure the compliance of Fedics to Health and Safety standards on the complex.
• Promote and ensure a safe working environment to guests and staff
• Maintain all Fedics GMP’s & QA documents & best practices
• Controls such as weekly stock takes/stock rotation /par stock levels to be maintained
• Ensure a consistent Food and Beverage COS are maintained & Improved
• Attend TsAfrika nominated Courses for personal development and growth
• Stay abreast with food trends
• Maintain a high standard of function presentation and skill

• Demonstrate leadership, innovation & commitment
• Ability to produce high volume of work in a timely manner which is accurate, complete and of high quality
• Interpersonal and communication skills (verbal and written)
• Strong financial/business acumen & understanding of food cost and labour efficiencies
• Computer literate
• Organising and planning skills
• Team player that is production driven
• Knowledge sharing culture - able and willing to do hands on skills training at units
• Great Time-keeping and excellent food skills
• Strong in functions
• Relationship building - network and keep a good line of communication open with clients
• Strong client and customer service skills (customer centric)
• Disciplinary procedures knowledge / Basic HR and IR
• Attention to detail with general admin and management skills

• Relevant tertiary qualification and/or equivalent in the food industry
• Minimum matric
• Minimum of 4 years’ management and professional cookery experience - Essential
• My Market and Menutec - Essential
• Must have reliable vehicle and driver’s license
• Training background
• Fine dining upmarket restaurant experience

Mid-Senior level

Full-time

Management and Manufacturing

Facilities Services

Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands, and more than 1,460 hotels in operation and under development in 95+ countries. The Group’s overarching brand promise is Every Moment Matters with a signature Yes I Can! service ethos.

People are at the core of our business success and future. Our people are true Moment Makers and together we bring the culture, spirit, environment and opportunities that empower you to be your best, every day, everywhere, every time. Together, we make Every Moment Matter.

Do you have an insatiable appetite for delivering first-class service and a passion for the artistry of Food & Beverage? Then why not embark on a culinary journey with us at the Radisson Hotel Group to Make Every Moment Matter! where our guests can savor and relish the experience!

We are currently seeking a ExecutiveChef to join our vibrant team at Radisson Hotel Middelburg . At Radisson Hotel Group, we are in search of individuals who go beyond the resume – those with character, skills, talents, and a passion for creating memorable experiences.

As the ExecutiveChef , you bring a distinct blend of culinary excellence, visionary leadership, and a fervor for crafting exceptional dining experiences. Your role as the culinary maestro is crucial, and we anticipate the infusion of your creative prowess and results-driven approach to elevate our culinary offerings to new heights.

• Our Head Chefs crave the taste of success and can handle the heat in any kitchen!
• Cooking is the spice of your life, and you will have a passion for food which ensures consistently high standards and a creative flair that showcases ingredients.
• As an integral part of the management team, you will manage budgets and inventory, whilst working proactively to ensure guest satisfaction and the smooth running of the kitchen department.

• Proven experience of managing a Kitchen team
• Excellent technical cooking skills
• A creative problem-solver with an eye for detail
• Passionate about creating extraordinary service.
• Ability to work as part of a team to ensure guest satisfaction.

Why Join Radisson Hotel Group?

Live the Magic of Hospitality - Be part of a team that creates exceptional experiences and memorable moments every day. Let your Yes I Can! spirit shine as you bring hospitality to life.

Build a Great Career - No matter your background or experience, we invest in your growth, learning, and career development —helping you reach your full potential.

Experience the Team Spirit - Join a workplace that’s inclusive, fun, and meaningful . We celebrate diversity, support one another and foster a sense of belonging through our Employee Resource Groups and inclusion initiatives .

Lead with Your Ambition - Your ideas, passion and drive matter! We empower you to make a difference —in hospitality, your community and beyond.

Enjoy Global & Local Perks - No matter where you’re located, you’ll enjoy exclusive global benefits - like special hotel rates for you and your loved ones at our hotels worldwide. Plus, you’ll have access to local perks and rewards tailored to your country, making your experience even more rewarding!

Join us in shaping the future of hospitality! If you’re ready to bring your talent, energy, and passion , we’d love to hear from you.

Apply now and let’s make every moment matter.

We welcome applicants from all backgrounds, abilities, and experiences . If you need any adjustments during the application process, please let us know.

Seeking an experienced and creative Executive Chef to lead the culinary direction of a premium foodservice operation in Lynnwood Glen.

This senior role is ideal for a chef with proven leadership in high-end catering environments, from fine dining to large-scale functions, who thrives under pressure and has a passion for menu innovation, team development, and culinary excellence.

The ideal candidate must balance creativity with strong cost control and operational oversight.

Salary: R25 00 – R28 000 per month.

5-Year Fixed Term Contract.

Minimum Requirements:

• Diploma or degree in Culinary Arts, Professional Cookery or similar
• Minimum 3 years’ verifiable experience as a Head Chef or Executive Chef in a high-volume and upmarket environment
• Valid driver’s license and own reliable vehicle
• Proven experience in fine dining, upmarket events, and catering for 10–1000 guests
• Ability to design menus and work within tight budget constraints without compromising on quality
• Strong understanding of OHSE
• Experience working with special diets, nutrition planning, and allergy-conscious food preparation
• Skilled in writing, developing, and training on menus for a variety of contracts, special events, and daily operations
• Strong knowledge of recipe writing, food costing, and budgeting
• Excellent at training, managing, and upskilling large kitchen teams
• Passion for food design, culinary presentation, and innovation
• Able to maintain a positive, motivated attitude and inspire colleagues
• Willingness to work long hours, weekends, and in a high-pressure environment
• Must be computer literate (MS Office and kitchen systems advantageous)

Duties and Responsibilities:

• Lead and manage all culinary operations across various dining formats
• Develop, cost, and implement creative menus that meet client expectations and dietary requirements
• Train and mentor kitchen staff, ensuring consistency and excellence in meal execution
• Maintain food hygiene, safety, and presentation standards
• Monitor stock levels, manage food orders, and ensure cost-effective kitchen operations
• Oversee preparation for functions, ensuring high-quality production for up to 1000 guests
• Collaborate with internal teams on nutrition planning, customer feedback, and event execution
• Ensure compliance with OHSE policies and conduct regular safety audits
• Drive continuous improvement in culinary quality, innovation, and service delivery

Based at a luxury hotel in Midrand | Full-Time | On-Site

Hospitality Hire SA is on the lookout for a visionary Executive Chef to take the reins at a contemporary luxury hotel in Midrand , renowned for its dynamic blend of conferencing , signature events , a gourmet lounge , and refined à la carte dining . With regular food and wine pairings and a focus on both creativity and consistency , this role suits a chef who leads from the front and thrives in a fast-paced, guest-first environment.

As Executive Chef, you’ll spearhead the kitchen operation, ensuring impeccable quality, flawless presentation, and streamlined execution across all culinary offerings. You’ll inspire your team to maintain group standards while embracing innovation and elevating the dining experience.

• Direct daily culinary operations for à la carte, events, banqueting, and the gourmet lounge
• Uphold high standards of hygiene, safety, food quality, and presentation
• Develop creative menus for food and wine pairings, seasonal offerings, and special events
• Lead, train, and mentor the kitchen brigade to foster high morale and team efficiency
• Monitor kitchen stock, cost control, and wastage reduction strategies
• Collaborate with FOH and events teams for seamless service delivery
• Maintain consistency in guest satisfaction through constant feedback and quality assurance
• Matric / Grade 12 (required)
• Culinary diploma from a recognised institution or equivalent qualification (Essential)
• At least 2 years as an Executive Chef or 3 to 4 years as an Executive Sous Chef ready to step up
• Proven experience in hotel kitchens with fine dining elements, high-volume events, and wine pairings
• Excellent leadership, planning, and communication skills
• Strong track record in managing food cost, inventory, and supplier relationships
• Valid South African ID number required
• Is highly creative and quality-focused
• Leads with integrity, professionalism, and presence
• Thrives under pressure while nurturing a collaborative kitchen culture

Please note : Only shortlisted candidates who meet the minimum requirements will be contacted.

Hospitality Hire SA - Connecting exceptional hospitality professionals with leading hotels, lodges & resorts across Southern Africa.

Company Description

Join us at Accor, where life pulses with passion!

As a pioneering in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.

By joining us, you will become a Heartist, because hospitality is, first and foremost, a work of heart.

You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfill yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!

You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.

Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.

Hospitality is a work of heart,
Join us and become a Heartist.

Job Description

As the Executive Head Chef, you will be responsible for overseeing all kitchen operations, ensuring the highest standards of food quality, presentation, and service across our restaurant, banquets, and in-room dining. You will lead, mentor, and inspire a talented team, driving excellence in every dish while maintaining efficiency, cost control, and adherence to food safety standards. With a deep appreciation for fresh, locally sourced ingredients and modern culinary trends, you will craft exceptional dining experiences that reflect the hotel’s rich equestrian heritage and commitment to luxury hospitality. The ideal candidate will have extensive experience in fine dining, a proven ability to manage high-volume operations, and a passion for delivering extraordinary cuisine that exceeds guest expectations. If you are a driven and innovative chef looking for a leadership role in a distinguished hotel, we invite you to join The Pullman Hotel and elevate our dining experience to new heights.

Qualifications

• Proven experience as an Executive Chef or Head Chef in an international hotel brand or fine dining restaurant.
• Formal culinary qualifications (e.g., Certificate III/IV in Commercial Cookery or equivalent).
• Strong leadership and team management skills with the ability to inspire, mentor, and develop a high-performing kitchen brigade.
• Expertise in menu creation, food presentation, and modern culinary techniques, with a focus on locally sourced, high-quality ingredients.
• Exceptional time management and organizational skills, with the ability to manage high-volume operations, including restaurant, banquets, and in-room dining.
• Strong knowledge of budgeting, food costing, and stock control to maintain profitability without compromising quality.
• In-depth understanding of food safety, HACCP compliance, and kitchen hygiene regulations.
• Ability to work in a fast-paced, high-pressure environment while maintaining consistency and excellence.
• Passion for delivering exceptional guest experiences and upholding the standards of a luxury dining establishment.
• Flexibility to work weekends, evenings, and public holidays as required.

Additional Information

Diversity & Inclusion for Accor means welcoming each and everyone and respecting their differences by giving priority only to qualities and skills in extending employment and development opportunities. Our ambition is to provide meaningful employment, a warm and welcoming culture, excellent working conditions, and to promote the development of all people, including those with disabilities.

When applying, do not hesitate to let us know of any specific needs you may have so that we can take them into consideration.

• Oversee the entire kitchen operation
• Create and develop menus
• Ensure high-quality food production
• Train and manage kitchen staff
• Maintain inventory and control food costs
• Ensure compliance with health and safety regulations

• Proven experience as an Executive Chef or similar role
• Excellent leadership and management skills
• Strong knowledge of culinary techniques and best practises
• Ability to work well under pressure

Degree in Culinary Arts or relevant field

Minimum of 5 years in a senior culinary position

• Menu planning and development
• Food cost control
• Staff training and development
• Health and safety regulations

• Certification from a recognised culinary institution
• Experience in fine dining establishments

Fast-paced kitchen environment, may require long hours and weekend work