87 Executive Chef jobs in South 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.

Join to apply for the Executive Chef role at The Capital Hotels, Apartments & Resorts

Join to apply for the Executive Chef role at The Capital Hotels, Apartments & Resorts

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This range is provided by The Capital Hotels, Apartments & Resorts. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

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
  
  

• Seniority level Mid-Senior level

• Employment type Full-time

• Job function Management and Manufacturing
• Industries Restaurants

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Location: Northern Suburbs, Johannesburg
Reports to: General Manager

Nestled in one of Johannesburg’s most prestigious residential areas, our private country club offers an exclusive escape with a rich history, well-manicured grounds, and a proud tradition of excellence. The club boasts a variety of member-focused facilities including multiple dining venues, banquet and event spaces, as well as family-friendly and recreational amenities.

We are looking for a passionate and dynamic Executive Chef to lead the culinary direction of the Club, inspiring both the team and our members through exceptional food experiences. This is a hands-on leadership role, suited to a seasoned chef with a love for fresh, high-quality ingredients, creative menu development, and the ability to manage a high-performing kitchen operation.

Matric certificate; a formal culinary qualification is preferred.

At least 5 years of experience as an Executive Chef , with a proven track record in premium hospitality environments , ideally including club, boutique hotel, or upmarket restaurant settings.

3–5 years’ experience in kitchen management , including team leadership, financial oversight, and food safety compliance.

Strong background in à la carte and buffet service, as well as banqueting and events .

Computer literate – proficient in MS Office. Knowledge of Jonas Club Management Software is advantageous.

Ability to work flexible hours, including weekends and holidays.

Valid driver's license and own transport.

Confident leader and team-builder who is professional, organised, and hands-on.

Creative thinker with a deep appreciation for both traditional and modern cuisine.

Excellent communication skills and the ability to inspire and mentor a diverse kitchen brigade.

Calm under pressure with the ability to multi-task and meet deadlines.

Culinary Innovation & Menu Planning
Design and evolve menus that reflect the seasons, celebrate local ingredients, and cater to the tastes of a diverse and discerning membership base.

Operational & Financial Management
Oversee all kitchen operations, ensuring efficiency, food safety, and cost control. Monitor food cost percentages and manage purchasing in line with budget and supplier agreements.

Staff Leadership & Development
Lead by example, fostering a respectful and high-performance culture. Train, mentor, and develop the kitchen team, with a focus on consistency and excellence.

Event Catering & Member Experience
Support and enhance the Club’s private events, golf days, functions, and celebrations with outstanding food presentation and service delivery.

Hygiene & Safety Compliance
Uphold the highest standards of cleanliness, hygiene, and food safety across all kitchen areas. Ensure team adherence to health and safety protocols.

Collaboration & Communication
Work closely with the front-of-house team and Club management to ensure seamless service, guest satisfaction, and consistent quality.

This is more than just a kitchen—it’s the heart of a vibrant community. We take pride in providing memorable moments for our members, from relaxed family lunches to elegant banquets and signature club events. If you are a committed culinary professional who values quality, creativity, and team spirit, we invite you to be part of our journey.

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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.

• Cost management oversight.
• Ordering and purchasing with consideration of remote logistics.
• Strong knowledge of products, local suppliers, pricing, and stock levels.
• Monthly stock takes and reporting of broken, unsafe, or unusable equipment.
• Submission of monthly reports to Chef Trainer and Lodge Manager.
• Preparation of kitchen rosters, schedules, and accurate personnel administration.

• Consistent adherence to hygiene standards and dietary requirements.
• Maintenance of cold chain integrity.
• Strict compliance with HACCP principles.
• Adequate stock of cleaning materials and safe use of chemicals.
• Proper storage and labelling of food items.
• Preventative maintenance with strong stock rotation controls.
• Cleanliness of vehicles and containers used for food transport.
• Restricted kitchen access and proper key accountability.
• Compliance with safety procedures and grooming standards for kitchen staff.

• Preparation of 7-day menus aligned with Food Styling Guide and approved by Food Fundi.
• Review of staffing levels to balance guest service, operational needs, and financial objectives.
• Active involvement in menu development and accurate dish costing.
• Creation of decorative food presentations and displays.
• Assurance of consistent quality, correct handling, and temperature of all food.
• Maintenance of equipment in compliance with Botswana health standards and international food operation guidelines.
• Promotion of local suppliers and "farm-to-fork" practices.
• Effective control of wastage.
• Training and implementation of kitchen standards.
• Alignment with current food trends and global cuisines.
• Delivery of consistently high food scores (95%+).
• Regular checks of all food services, including buffets and game-drive snacks.
• Creative bush banqueting, picnics, and drink stops with proper checklists.

• Role model for discipline, fairness, and professionalism.
• Training, motivation, and development of all kitchen staff to maintain world-class standards.
• Coaching in recipe preparation and cuisine innovation.
• Clear performance standards with consistent monitoring and feedback.
• Delegation of responsibilities to encourage growth and accountability.
• Comprehensive training in health, hygiene, and hospitality service.
• Staff encouraged to attend workshops, training exchanges, and upskilling opportunities.
• Compliance with company operational standards and policies for discipline and performance management.
• Consistent updates to staff regarding lodge operations and organizational initiatives.

• Active guest engagement to understand dietary needs and enhance overall experience.
• Creative bush dining experiences aligned with brand food concepts.
• Responsiveness to guest feedback, handling of complaints, and proactive improvement of service.
• Commitment to consistently exceeding guest expectations in food quality, presentation, and service.

• Excellent spoken and written English; basic Setswana is advantageous.
• Strong communication skills with both guests and staff.
• High standards of culinary work, exceeding lodge expectations.
• Strong organizational ability, initiative, and lateral thinking.
• Adherence to world-class hospitality and service standards.
• Honesty, integrity, proactivity, and ambition.
• Computer literacy.

• Hospitality and service industry practices.
• Environmental awareness.
• Local communities and cultural context.
• Botswana food philosophy.
• Organizational knowledge and conservation ethos.
• Previous Experience Required
• Minimum of 5 years experience as an Executive Chef in 5-star establishments.
• Degree or diploma in culinary arts from a recognized institution.
• Proven passion for creative, world-class cuisine.
• Demonstrated ability to lead diverse teams in remote settings.
• Preference for Batswana candidates.

• Exceptional organizational skills with perseverance and patience.
• Ability to perform under pressure.
• Enthusiastic about working with people and sharing knowledge.

• Permanent, live-in position.
• Medical and travel allowances provided in line with policy.
• The right not to make an appointment is reserved.

• Kitchen hygiene standards maintained at Benguerra Island Lodge
• Training of chefs and implementation of kitchen standards
• Correct chemicals and sufficient cleaning materials consistently available
• Food presentation aligned with Styling Guide
• Awareness of current food trends and standards
• Delivery of creative beach banqueting according to Food Styling Guide
• Proactive maintenance of kitchen facilities and equipment
• Strong communication with chefs, HODs, Lodge Manager, and suppliers
• Accurate stock controls and stock rotation
• Administration and personnel files maintained according to GM requirements
• Oversight of all food orders, storerooms, fridges, and deep freezers
• Daily management and processing of leftovers
• Vehicles and containers transporting food maintained in spotless condition
• Checklists for all items dispatched to camps maintained and followed
• All food served to guests checked for quality and presentation
• Restricted kitchen access; only kitchen staff, Executive Chef, and GM permitted entry
• All fridges, freezers, and storerooms secured and monitored
• Meals and platters prepared and presented fresh, at the last possible moment
• Quality and quantity of snacks for activities checked and approved
• Island banqueting, drink stops, and picnics organized with checklists
• Rain management plan implemented
• Canteen organized and maintained
• Positive interaction with guests, Food Fundis, and other chefs encouraged; feedback invited and shared
• Discipline, fairness, and role-model leadership upheld
• Teamwork actively promoted
• Flexible, approachable, and supportive environment maintained
• Special dietary needs of guests identified and accommodated
• Emergency food reserves maintained for crisis situations
• Managers and butlers briefed daily on all dishes and ingredients
• Supplier pricing monitored
• Food presentation aligned with lodge-specific food identity
• Oversight of kitchen smalls, crockery, and equipment
• Month-end administration completed accurately
• Skills matrix maintained according to staff level
• Group and wedding menus executed in line with brand standards
• Focus on local procurement and regional food stories within food strategy
• Training, workshops, and team-building initiatives implemented
• Development of canteen standards ensured

• Excellent communication skills with guests and staff
• Computer literacy, including Microsoft Outlook and Excel
• Work standard exceeding lodge requirements
• Strong organizational ability
• Lateral thinking and initiative
• Commitment to world-class hospitality and service standards
• Integrity, honesty, proactivity, and drive
• Clear career ambitions

• Hospitality and food trends
• Local communities and country context
• Company structure and objectives
• Valid drivers license
• Previous Experience Required:
• Experience in the service industry, particularly in guest and staff relations
• Minimum 3+ years relevant experience in a 5-star lodge or hotel
• Strong passion for creating exceptional food

• Strong interpersonal skills and team player
• Attention to detail and initiative
• Diligence and self-motivation to meet deadlines
• Willingness to share knowledge, teach, and inspire others
• Strong leadership and ability to lead by example

• Oversee all kitchen operations, including menu planning, food preparation, and presentation
• Ensure food quality, hygiene, and consistency at all times
• Manage and train kitchen staff, ensuring high levels of performance and professionalism
• Maintain stock control, ordering, and budgeting
• Work closely with lodge management to align culinary offerings with guest expectations

• Minimum 5 years experience as an Executive Chef in a 5 star luxury lodge, hotel, or fine-dining environment
• Relevant culinary qualification
• Strong leadership, training, and team management skills
• Excellent understanding of international cuisines, as well as modern African fusion
• Passion for sustainability, local sourcing, and seasonal ingredients
• Able to work in a remote bush environment

• 46 years of experience as an Executive Chef in a luxury game reserve or equivalent high-end establishment.
• Strong leadership skills with the ability to manage and motivate a diverse kitchen team.
• Expertise in menu development, food costing, and inventory management.
• A creative approach to cooking, with a focus on seasonal and local produce.
• Excellent knowledge of food safety and sanitation regulations.
• Ability to work flexible hours, including weekends and holidays, in a remote location.
• Professional culinary certification or degree is highly preferred