Explore exciting Executive Chef job opportunities. Executive Chefs oversee 117 Executive Chef jobs in South Africa
Executive Chef
Posted 3 days ago
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Executive Chef
Posted 10 days ago
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Strategic Financial & Cost Control Management:
Full ownership of departmental P&L, cost of sales, and operating/capital budgets.
Daily monitoring of actual vs. budgeted revenue, with corrective actions to meet monthly financial targets.
Manages food costs, labour spending (casual wages capped at 2.5% of revenue), and operating expenses against forecasted budgets.
Prepares detailed cost reports, executive financial summaries, and function expense breakdowns to maintain profitability.
Drives reduction of slow-moving stock, enforces procurement compliance, and optimizes par levels.
Menu Engineering & Recipe Costing:
Leads ongoing menu engineering using itemized sales data, cost vs. contribution margin analysis, and guest feedback to optimize product mix and profitability.
Collaborates with the F&B/Cost Controller to ensure all recipes are accurately costed, standardized, and updated quarterly in line with the Complex Recipe Policy.
Develop promotions and pricing strategies to increase revenue from underperforming items while enhancing guest value.
Oversee creation and maintenance of collateral and menu content, aligning food offerings with brand standards and market trends.
Operational & Culinary Excellence:
Oversee all kitchen operations, stock management, and maintenance in compliance with company SOPs.
Conducts daily walkthroughs, monthly audits, and maintenance follow-ups to ensure readiness and hygiene across all outlets.
Maintains strict control of cleaning supplies, operating equipment inventories, and write-off procedures.
Food Safety, Hygiene & Compliance:
Ensures full compliance with food safety regulations (R918), pest control, fire safety, and H&S audits.
Leads daily cleaning inspections, manages H&S representative responsibilities, and conducts quarterly extraction service in all kitchens.
Investigates all food hazard incidents and implements corrective actions per internal food safety protocols.
Guest Satisfaction & Brand Experience:
Collaborate with Sales & Marketing to develop annual promotions and activity plans that align with guest trends and revenue goals.
Reviews and actions feedback from Guest Satisfaction Index (GSI), Mystery Guest reports, and monthly complaint logs.
Implement strategies to ensure guest complaints and refunds remain under 0.1% of food or beverage revenue.
People Management, Training & Transformation in conjunction with HR:
Leads recruitment, EE compliance, and succession planning in line with organizational transformation goals.
Oversee training programs, skills development tracking, and performance reviews across all outlets.
Ensures full compliance with labour legislation, disciplinary procedures, and HR policies.
Participates in Transformation Committee, Union/Shop Steward, and Health & Safety meetings to support a high-performing, inclusive workplace.
Executive-Level Communication & Reporting:
Participate in all high-level business meetings including HOD, Finance Reviews, Banqueting, Marketing, and Operations.
Compiles detailed monthly outlet performance reports, health & safety reports, and strategic business reviews.
Drives alignment of culinary strategy with overall business objectives, revenue goals, and guest satisfaction targets.
Requirements:
Grade 12
Hotel School Management Diploma or equivalent
Post-Graduate Management Development qualification (advantageous)
Minimum 5 years experience as Executive Chef in a multi-outlet, high-volume hospitality environment
Dynamic and performance-driven
Senior leadership experience managing high-volume, multi-outlet culinary operations.
Strong culinary expertise with strategic financial management, menu engineering, cost control, and guest satisfaction to drive operational excellence and profitability.
Executive Chef
Posted 11 days ago
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- 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
Experience:Minimum of 5 years in a senior culinary position
Knowledge and Skills:- 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
Executive Chef
Posted 25 days ago
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The Executive Chef will also be in charge of training kitchen staff, controlling food costs, and maintaining inventory levels. Strong leadership and communication skills are essential for this role.
Duties and Responsibilities:
- Developing menus and creating new recipes
- Managing kitchen staff and assigning duties
- Ensuring food quality and presentation meet high standards
- Monitoring and controlling food costs
- Supervising kitchen operations and maintaining cleanliness
- Experienced in banqueting, events and conferences
- Staff management
- Stock management
Executive Chef
Posted 25 days ago
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C reate and modify menus: develop and adapt menus, considering seasonal ingredients, dietary restrictions, and customer preferences.
Develop and implement new recipes: responsible for creating new dishes and incorporating them into the menu, ensuring consistency and quality.
Set prices: collaborate with management to determine menu prices based on ingredient costs and market factors.
Oversee food preparation: direct the preparation and cooking of food, ensuring adherence to recipes, standards, and safety guidelines.
Ensure food quality: inspect raw and cooked food items to guarantee the highest quality, taste, and presentation.
Maintain kitchen cleanliness: ensure the kitchen is clean, organized, and meets hygiene and safety standards.
Hire, train, and supervise staff: responsible for recruiting, training, and managing kitchen staff, including chefs, cooks, and other kitchen personnel.
Assign tasks and delegate responsibilities: assign tasks, monitor performance, and ensure staff adhere to procedures.
Lead and motivate the team: foster a positive and productive work environment, motivating staff to achieve high standards.
Manage inventory: track inventory levels, order ingredients and supplies, and ensure efficient use of resources.
Liaise with suppliers: work with suppliers to source high-quality ingredients, negotiate pricing, and maintain relationships.
Control costs: manage kitchen costs, including food costs, labour costs and other expenses.
Direct kitchen operations: manage the flow of work in the kitchen, ensuring efficiency and smooth operation.
Maintain kitchen equipment: oversee equipment maintenance, ensuring it is in good working order.
Collaborate with management: work with restaurant managers and owners to align kitchen operations with the restaurant's goals.
Ensure compliance with regulations: ensure compliance with health and safety regulations, food safety standards, and other relevant regulations.
Stay informed about culinary trends: up with the latest culinary trends and techniques to enhance the menu and cooking methods.
Problem-solving: responsible for resolving issues as they arise, ensuring the kitchen runs smoothly.
Requirements:
Culinary Degree or Diploma
Minimum of 5+ years experiences in a similar capacity in a high-end restaurant
Displays leadership qualities
Exemplifies excellent customer service and creates a positive atmosphere.
Having an eye for detail and creativity to look at things differently will be a key to developing the Food and Beverage Experience.
Able to demonstrate excellent written and verbal communication in English.
Executive Chef
Posted 26 days ago
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Ensuring consistently high quality of food and menus at three lodges with reference to locally grown and locally produced ingredients
Overall responsibility for the management of three lodge kitchens
Adherence to and monitoring of food and kitchen budget within agreed parameters
Maintenance of the highest standards of hygiene, quality control and health and safety in the kitchen
Contribution towards sustainability goals by constantly seeking ways to make kitchen operations and food supply chains more environmentally friendly
Communication with other departments (e.g. lodge management) to ensure that guest food / dietary requirements are met and expectations are exceeded
Proactive commitment to evolving the guest food experience to ensure guests (including return visitors) are continuously delighted by their stay
Effective financial management of kitchen operations through the administration of orders, stock control and working within agreed budgets
Record-keeping and monitoring of storerooms, fridges and freezers
Day-to-day management and supervision of kitchen and dining service team members
Creation of monthly and annual training plan for all departments
Maintenance of a safe, harmonious and enjoyable workplace environment for team members
Overseeing the management of staff canteens and the provision of healthy food for staff within agreed budgets
Ensuring quality and care of kitchen equipment and products in accordance with standard operating procedures
Regular management meetings with General Manager and Heads of Department
Requirements:
Grade 12
Formal culinary qualification
A minimum 3 years of relevant chef experience, in 5* hotel or a world-class lodge environment
Passion for hospitality and food
High standards of service excellence and attention to detail
Financial management ability
Proficient in English
Knowledge of Afrikaans advantageous
Working knowledge of food and beverage management systems
Working knowledge of labour law and disciplinary procedures
Understanding of food hygiene and health and safety
Excellent organizational skills
Excellent written and verbal communication skills
Excellent project management, planning and report writing skills
Excellent leadership and teamwork skills
Experience of people management
Ability to solve problems under pressure
Commitment to keeping up to date with trends and developments in hospitality, food and tourism
Package on offer:
Live-in position
Remuneration and benefits will be market-related and in accordance with experience and qualifications
Executive Chef
Posted 26 days ago
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Design and deliver innovative, seasonal menus showcasing the best of local and
sustainable produce.
Lead, mentor, and inspire a small, passionate kitchen team.
Collaborate closely with hotel leadership to create memorable guest experiences.
Uphold the highest standards of presentation, taste and consistency.
Manage budgets, food costs, and supplier relationships with precision.
Represent the hotel as a culinary ambassador, engaging with guests and occasionally media / marketing features.
Requirements:
Grade 12
A formal culinary qualification
Proven success as an Executive Chef or Head Chef in a luxury hotel, fine dining
restaurant or leading boutique lodge.
Creative flair with an eye for contemporary culinary trends, presentation and wellness inspired dining.
Strong leadership, mentoring, and communication skills.
Entrepreneurial spirit with the ability to elevate culinary reputation.
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Executive Chef
Posted today
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The Capital Hotels stands for equal opportunity while transforming the Hospitality Industry into a modern aspirational industry once again. We believe that the industry is broken and needs to reinvent the image of service and hospitality. We are achieving this through our incredible staff culture. Our dedicated staff believe in offering the highest level of guest service to our guests while maintaining their dignity and integrity. Our staff are our everything
WHY WORK FOR US?
Our staff love coming to work as they feel respected, appreciated, heard, successful and secure. Imagine a company where managers don't manage managers, we are all simply doers.
Making decisions in regard to our best employees also comes fast, where we recognise talent and reward it quickly through promotions. We don't need to or want to wait for approval. We recruit on experience but promote on values — the core of which is rigor, disciplined thought and disciplined
Description:
The Executive Chef is responsible for all food production in the restaurant, conferences and banqueting, room service and any other food outlets. This includes developing and costing menus, orders and recipe development, while maintaining the highest professional food quality and sanitation standards. The position is primarily concerned with three main functional activities: supervision, food production and administration. The Executive Chef will manage a team beneath him/her.
Minimum Requirements:
- Matric
- Professional Qualification in Culinary Arts
- 3 – 5 Years previous Executive Chef experience in a 4/5 Start environment
- Able to create and cost menus as well as recipes
- Hands on Problem Solving approach and the ability to remain calm under pressure
- Customer service driven with outstanding communication and active listening skills
- Ability to work as part of a team, as well as independently
- Effective communication with members of staff as well as Guests of the Hotel
- Honest and trustworthy beyond approach
- Great attention to detail
- Presentable/Professional appearance and well spoken
- Team Player who leads by example
- Proactive in approach
- Interpersonal skills
- Leadership skills and ability to delegate effectively
- Think creatively
Please note that relocation costs will be for your own expense should your application be successful and you reside outside of the city where the Hotel is located.
Executive Chef
Posted today
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The 4-star Zimbali Lodge is a secluded resort just 5 minutes' drive from the buzzing hub of Ballito. With spa facilities and ocean views, it's the epitome of laid-back luxury and claims top choice for corporate events, honeymoons, and destination weddings. Zimbali Lodge is one of the newest additions to Dream Hotels & Resorts, a mixed-use accommodation group working towards greater accountability and local impact. Together, we're on a mission to actively create a brighter future.
Job Overview
The Head chef will be expected to develop, implement, monitor, and adjust the strategic offering of the food and beverage facilities at our resorts. You will be a key component in ensuring that the food and beverage offered is seen as an attraction in drawing customers to the resorts and not just a service offered to guests. As Head chef will need to deeply understand the strategic placement of the respective restaurants at the resort and design a menu and kitchen offering which meets the needs of this offering in all respects covering the menu choices, food quality, presentation, delivery, and costing.
Key Responsibilities
Strategic understanding of the business elements of a food & beverage service
As the Head chef, you will be a key component to the holistic success of the food and beverage offerings at the resort. You will be expected to understand, identify, and implement improvements in the strategic plans around how the food and beverage facilities operate. Understanding what the customer wants and how to deliver this will be key to how well you can fulfill this role.
Business knowledge
As the Head chef, you will have to have a good understanding of all financial reporting relating to the food and beverage services offered. You will need to be able to implement the necessary financial controls and have an integral understanding of the system reports. You will be expected to interpret these reports, identify concerns, and correct operating procedures and internal controls to address them.
Your financial knowledge will need to feed into the strategic planning of how the food and beverage services are placed to cater to the ever-changing landscape and to meet the expectations set by the company.
Kitchen operations and system
With an exceptional knowledge of all kitchens operating processes and systems. You will be expected to know exactly what is needed in the kitchen to deliver on the Food and beverage strategy, as well as health and safety processes.
You will be expected to have exceptional knowledge and skill in planning and managing kitchen stocks accordingly. You will be expected to implement. Oversee and monitor all orders to meet the strategic objectives set in the food and beverage strategy on all from. (quality, service delivery, and cost)
You will be expected to work on the system in place at the facility and it is expected that you are proficient on a computer and standard software used to best manage food and beverage services.
Leadership and team management
As a head chef, you will be responsible for the management of your kitchen team. You will also be responsible for ensuring the effective working of your team with other teams at the resort.
It is expected that you are knowledgeable of leadership principles and that these will be implemented in your day-to-day operations of the team. Leading them to deliver on the food and beverage strategic objectives.
Continuous learning and development (including the training of the team)
It is expected that you have a passion for food and beverage and that you have already developed strong habits in continuously developing your skills and keeping up with industry trends. As an executive chef you will be required to keep yourself relevant and pass the knowledge learnt onto your team.
You will be expected to take the lead in identifying events, training programs, and networks that keep you relevant. The company operating process implemented by you must cater for the attendance of strategic events, networking, and training courses to ensure that the services offered meet the ever-changing customer expectations.
Deep Knowledge And Experience In Menu Creations
As the head chef, you will be expected to have exceptional knowledge and experience in the creation of menus that meet the food and beverage strategic objectives set.
The creation of exceptional plating and food theatre is paramount, and it will be expected that you have the skills, knowledge, and experiences in their creation. It will also be expected that you can train the team to deliver in the intended creating and food theatre at the standards expected.
You will be expected to implement and train the team on their delivery and ensure that constancy in the deliverable is at an exceptional standard and in line with the strategic objectives.
Guest relations
As a head chef, you will be expected to engage in guest relationships. You will be expected to be the face of the kitchen services and represent your team and company professionally and to the standards set in the food and beverage strategy. You will be expected to make appearances and to deal with guest complaints from time to time and it is expected that this will be done professionally and in line with the strategy.
Theoretical Knowledge
- Culinary Education: A degree or certification in culinary arts.
- Professional Certifications: Additional certifications from culinary organizations or associations.
- Proven Track Record: Successful experience in progressively responsible culinary roles.
- Health and Safety Certification: Knowledge of food safety regulations and sanitation standards.
- Business Acumen: Understanding of budgeting, cost control, and inventory management.
- 4-5 Years' experience in a similar position with a solid track record in kitchens, food development and people management experience
- Culinary school diploma or degree in Food service management, related field
Executive Chef
Posted today
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Role Description
This is a full-time on-site role for an Executive Chef at Jozini Tiger Lodge & SPA, located in Jozini. The Executive Chef will be responsible for overseeing all culinary operations, ensuring high-quality food preparation and presentation. Daily tasks will include menu planning, inventory management, staff training, maintaining health and safety standards, and coordinating with other departments to ensure seamless service.
Qualifications
- Extensive experience in culinary arts and kitchen management
- Proficiency in menu planning and inventory management
- Strong leadership and staff training skills
- Knowledge of health and safety regulations in food preparation
- Excellent organizational and time management abilities
- Creativity in developing new recipes and menus
- Strong communication and coordination skills
- Culinary degree or relevant certification