33 Executive Chef jobs in Johannesburg

Overview

We are seeking an experienced and innovative Executive Chef to lead the culinary operations of our fine dining restaurant.

The Executive Chef will be responsible for curating and executing a world-class dining experience, overseeing menu development, kitchen management, food quality, and team leadership.

This role requires exceptional creativity, technical expertise, and a deep understanding of fine dining standards.

Salary: R30 000 – R35 000 per month.

• Culinary Leadership & Menu Development
  • Design, develop, and update seasonal fine dining menus with a focus on creativity, quality, and presentation.
  • Ensure dishes reflect the restaurant’s concept, standards, and brand identity.
  • Source premium and sustainable ingredients, maintaining strong supplier relationships.
  • Innovate with modern techniques while respecting classical culinary traditions.
• Operational Management
  • Oversee all kitchen operations, ensuring efficiency, cleanliness, and compliance with health and safety regulations.
  • Maintain consistency in food quality, flavor profiles, and portion control.
  • Implement effective cost-control measures, including food waste reduction and inventory management.
  • Coordinate with front-of-house management to ensure seamless guest experiences.
• Team Management & Training
  • Lead, inspire, and develop a team of chefs, cooks, and kitchen staff.
  • Conduct regular training on culinary techniques, presentation, and fine dining service standards.
  • Foster a culture of excellence, discipline, and creativity within the kitchen.
  • Manage scheduling, performance evaluations, and recruitment of kitchen staff.
• Guest Experience & Brand Representation
  • Engage with guests when appropriate, showcasing passion and expertise.
  • Uphold and enhance the reputation of the restaurant through culinary excellence.
  • Stay updated on global fine dining trends, incorporating them into the restaurant’s offering.

• Proven experience as an Executive Chef or Head Chef within a fine dining or Michelin-standard environment.
• Formal culinary training or equivalent professional experience.
• Strong knowledge of classical and modern cooking techniques.
• Demonstrated success in menu design, kitchen leadership, and cost management.
• Excellent leadership, communication, and organizational skills.
• Ability to work under pressure while maintaining precision and attention to detail.

• Creativity & Innovation – ability to craft unique and memorable dishes.
• Leadership – inspires, develops, and manages high-performing teams.
• Attention to Detail – precision in flavor, plating, and consistency.
• Business Acumen – skilled in budgeting, cost control, and supplier management.
• Guest-Centric Approach – ensures every dish contributes to an exceptional dining experience.

Executive Chef - Staff Connection - Hospitality Recruitment and Executive Search

We are seeking an experienced local Executive Chef to join our team. The ideal candidate will be responsible for overseeing the daily operations of the kitchen, creating innovative menus, managing food quality and presentation, and ensuring compliance with food safety regulations.

• 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

• Diploma in Culinary Art
• Minimum 7 years’ experience as an Executive Chef within an upmarket hotel environment

• Location: Gauteng, Johannesburg
• Industry: Hospitality
• Salary: R40k CTC - R45k CTC
• Employment type: Full-time
• Seniority level: Director

For more information please contact Aida Ioannides.

We are seeking an experienced and innovative Executive Chef to lead the culinary operations of our fine dining restaurant. The Executive Chef will be responsible for curating and executing a world-class dining experience, overseeing menu development, kitchen management, food quality, and team leadership. This role requires exceptional creativity, technical expertise, and a deep understanding of fine dining standards.

• Design, develop, and update seasonal fine dining menus with a focus on creativity, quality, and presentation.

• Ensure dishes reflect the restaurant’s concept, standards, and brand identity.

• Source premium and sustainable ingredients, maintaining strong supplier relationships.

• Innovate with modern techniques while respecting classical culinary traditions.

• Oversee all kitchen operations, ensuring efficiency, cleanliness, and compliance with health and safety regulations.

• Maintain consistency in food quality, flavor profiles, and portion control.

• Implement effective cost-control measures, including food waste reduction and inventory management.

• Coordinate with front-of-house management to ensure seamless guest experiences.

• Lead, inspire, and develop a team of chefs, cooks, and kitchen staff.

• Conduct regular training on culinary techniques, presentation, and fine dining service standards.

• Foster a culture of excellence, discipline, and creativity within the kitchen.

• Manage scheduling, performance evaluations, and recruitment of kitchen staff.

• Engage with guests when appropriate, showcasing passion and expertise.

• Uphold and enhance the reputation of the restaurant through culinary excellence.

• Stay updated on global fine dining trends, incorporating them into the restaurant’s offering.

• Proven experience as an Executive Chef or Head Chef within a fine dining or Michelin-standard environment.

• Formal culinary training or equivalent professional experience.

• Strong knowledge of classical and modern cooking techniques.

• Demonstrated success in menu design, kitchen leadership, and cost management.

• Excellent leadership, communication, and organizational skills.

• Ability to work under pressure while maintaining precision and attention to detail.

• Creativity & Innovation – ability to craft unique and memorable dishes.

• Leadership – inspires, develops, and manages high-performing teams.

• Attention to Detail – precision in flavor, plating, and consistency.

• Business Acumen – skilled in budgeting, cost control, and supplier management.

• Guest-Centric Approach – ensures every dish contributes to an exceptional dining experience.

• 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

Company Description

An exciting opportunity exists for an Executive chef in Hyde Park for an International brand Cafe within the luxury lifestyle industry

Role Description

This is a full-time on-site role for an Executive Chef located in Hyde Park Sandton. The Executive Chef will be responsible for developing menus, overseeing daily kitchen operations, and ensuring food quality and presentation. The role includes managing kitchen staff, procuring ingredients, maintaining inventory, and ensuring compliance with health and safety standards. The Executive Chef will also be responsible for budgeting, cost control, and enhancing customer satisfaction by delivering exemplary culinary experiences.

Qualifications

• Culinary Arts, Menu Development, and Food Preparation skills
• Experience in Kitchen Management and Leadership roles
• Knowledge of Ingredient Sourcing, Inventory Management, and Cost Control
• Understanding of Food Safety and Sanitation Standards
• Excellent Organizational and Time Management skills
• Strong Communication and Interpersonal skills
• Ability to Work in a Fast-Paced Environment
• Minimum of 5 years of experience as an Executive Chef or Senior Chef in a similar environment
• Relevant Culinary Degree or Certification

We are recruiting for a creative and proficient Senior Executive Chef in all aspects of food preparation, to overseeing and maintain complete control of the kitchen. The Executive Chef will be responsible for planning and directing food preparation and modifying menus or create new ones that meet quality standards of the Unit.

Established in 1975, Feedem is a large contract catering company in South Africa which manages in excess of 300 sites and employs more than 5 000 people ranging from dieticians, chefs and human capital specialists to hygiene experts.

We provide a wide range of catering and associated services to clients in all industries. We customise our catering and services according to their needs. Our services are offered with confidence as everything we do is underpinned by an ethical code and full compliance with all the relevant industry standards and regulations.

We have a country-wide footprint with our head office in Johannesburg, and regional offices in Cape Town, Durban, George, Worcester, Port Elizabeth, Rustenburg, Kimberley and Bloemfontein.

Newrest Johannesburg, Gauteng, South Africa

Join to apply for the National Executive Chef required role at Newrest

• Tender preparation
  • Analysis of client scope.
  • Proposition of menu.
  • Recipes building.
  • Part of the team generating costing.
  • To assess project and resource requirements.
• Tender presentation
  • Lead the presentation project (scope / timeline / budget).
  • Part of the team doing the presentation.
  • Closing the presentation process / adjust recipes / final costing.
• Cycle preparation
  • Menu recommendation in with client scope and current production optimisation.
  • Review cycle documentation (specs / menu grid).
  • Adjust products with supply chain based on availability and other elements. Adjust yields.
  • Carry out training of hot and cold kitchen to the team on critical elements of the cycles.
  • Sign off product specification for Procurement team especially on high cost and high yield items.
• Quality control
  • Carry out quality checks as per schedule for client and internal.
  • Conduct meal tastings as per schedule published and document the result to identify areas of challenge to follow up for improvement.
• General
  • Assist to put in place an effective Production plan.
  • Assist to ensure that the Production Plan is operated on the principle of.
  • Ensure that the Management and Supervisory team underneath you adhere to the Production Plan.
  • Ensure utmost care is taken during preparation of food, taking into account taste, quality, garnishing, attention to detail and presentation.
  • Ensure availability and full processes for client presentations.
  • Ensure that each department adheres to the daily box times.
  • Ensure that the rosters are done quarterly in advance, and ensure accuracy of the rosters, taking into account the required heads per department.
  • To effectively plan and organize production schedules.
  • To oversee production processes.
  • To be actively involved with the Procurement Department to ensure correct products are purchased and issued.
  • To plan and organize the repair and routine maintenance of production equipment.
  • Ensure that each kitchen under your control has the correct head count.
  • Ensure accurate rostering of staff in the different kitchens.
  • Prepare and maintain production reports.
  • You must have a significant input in food cost reduction and wastage.
  • To ensure that all equipment and materials are not left in a dangerous state.
  • Any other reasonable task that may be required by management.

• Grade 12
• Relevant Qualifications as an Executive Chef
• B Degree/Diploma and Productivity Management

• 5 Years’ Experience

• Organization & Efficiency
• Leadership
• Problem Solving
• Communication
• Production Planning
• Manufacture & Materials Requirements Planning Skills

• Ability to communicate and delegate with the team under your supervision
• Ability to meet deadlines & Box Times

• Director

• Full-time

• Management and Manufacturing

• Food and Beverage 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.

Are you passionate about crafting culinary delights that leave a lasting impression?

We are currently seeking a Executive Sous Chef to join our vibrant team at Radisson Hotel & Convention Centre Johannesburg, OR Tambo; you infuse our culinary team with a distinctive blend of creativity, precision and a deep-seated commitment to culinary excellence. Your role is pivotal in orchestrating the symphony of flavors that defines our dining experiences, contributing to the heartbeat of our renowned hospitality.

• Supports the smooth running of the kitchen department, where all aspects of the guest dining experience throughout the whole Hotel are delivered to the highest level.
• Works as part of a team that maximizes guest satisfaction and comfort, delivering a positive and timely response to enquiries and problem resolution.
• Takes responsibility for the duties and tasks assigned to the role, ensuring that all work is carried out in a timely and professional manner.
• Delivers on departmental plans and objectives, where hotel initiatives & targets are achieved.
• Collaborates with their immediate report, ensuring that costs and inventory are controlled, that productivity and performance levels are attained.
• Builds and maintains effective working relationships whilst promoting the company culture and values.
• Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered, and documented for internal and external audit, performing follow-up as required.

• Proven experience as an Executive Sous Chef or similar role
• Excellent communication and the ability to lead and work well with others
• Hands-on approach with a can-do work style
• Commitment to delivering exceptional guest service with a passion for the hospitality industry.
• Ability to find creative solutions taking ownership for duties and tasks assigned.
• Personal integrity, with the ability to work in an environment that demands excellence.
• Experience of working with IT systems on various platforms

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.