15 Executive Chef jobs in Johannesburg

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.

Core Responsibilities

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.

Why Join Us?

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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Duties:

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.

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 Get AI-powered advice on this job and more exclusive features. The Capital Hotels, Apartments & Resorts provided pay range 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. Base pay range 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 disciplinedDescription: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. Seniority level Seniority level Mid-Senior level Employment type Employment type Full-time Job function Job function Management and Manufacturing Industries Restaurants Referrals increase your chances of interviewing at The Capital Hotels, Apartments & Resorts by 2x Get notified about new Executive Chef jobs in Johannesburg, Gauteng, South Africa . Johannesburg, Gauteng, South Africa 1 month ago Johannesburg, Gauteng, South Africa 5 days ago Johannesburg, Gauteng, South Africa 1 hour ago Executive Chef - Johannesburg Talentpool Johannesburg, Gauteng, South Africa 1 week ago Randburg, Gauteng, South Africa 2 weeks ago Kempton Park, Gauteng, South Africa 2 weeks ago Johannesburg, Gauteng, South Africa 4 months ago Johannesburg, Gauteng, South Africa 6 days ago Krugersdorp, Gauteng, South Africa 2 months ago Johannesburg, Gauteng, South Africa 16 hours ago We’re unlocking community knowledge in a new way. Experts add insights directly into each article, started with the help of AI. #J-18808-Ljbffr

Overview

Job title : Executive Chef - Healthcare

Job Location : Gauteng, Johannesburg

Deadline : October 03, 2025

Responsibilities

• Management of Food Preparation and Presentation: Directing food preparation in collaboration with the team and management. Take responsibility for more technical elements of cuisine. Provide quality plates and meals in both design and taste. Responsible for the smooth running of both kitchen departments. Develop unique and appropriate menus with new or existing creations ensuring a variety and quality of the servings. Timely production of quality food at an optimal cost under hygienic conditions. Assist and direct kitchen staff in meal preparation, creation, plating, and delivery. Ensure proper portion control is always managed. Supervise all food preparation daily.
• Management of Kitchen: Leadership of the Kitchens. Manage kitchen staff, schedule management, and handle disciplinary and HR issues. Be the voice of the kitchen when communicating with servers. Maintain the kitchen and surrounding areas in conditions that meet company standards and health regulations. Ensure kitchen equipment is maintained and functioning at all times. Ensure staff have required utensils. Ensure all kitchen staff wear the correct uniform at all times.
• Inventory and Costing Management: Identify ways to reduce spoilage and waste of infrequently used items. Assist with menu planning, inventory, and management of supplies. Monitor inventory and only purchase supplies and food from approved suppliers in collaboration with the office administrator and head chef. Ensure stock levels are sufficient and new stock is ordered timeously following company procedure with relevant reports. Conduct daily tiebacks and sign off. Possess knowledge and understanding of Budget Management.
• Leadership: Exhibit leadership skills to ensure operations run in the absence of others. Maintain respectful communications with customers and suppliers when handling queries. Foster good relationships and teamwork with staff and aid resolution of queries. Maintain good relationships with suppliers, customers, intercompany departments, and related parties. The Head Chef leads a team of chefs in cooking and preparing meals, including checking food quality and overseeing cooking techniques.
• Human Capital Management: Conduct bi-annual performance reviews with staff under supervision. Maintain and improve staff morale. Identify, support, and raise staff training needs. Execute staff disciplinary processes as per Company policy. Determine required staff complement per shift to meet business demands in collaboration with the admin department.
• Occupational Health and Safety: Enforce the Company’s OH&S policies and procedures daily. Possess experience in ISO22000 management of a kitchen. Ensure staff are trained in all OH&S aspects and adhere to requirements. Identify risk areas to ensure OH&S regulations are complied with. Complete food hygiene documents to comply with the law and write environmental health reports when necessary. Include cook, catering, and confectionery roles as applicable.

Qualifications

• Matric qualification is preferable.
• Professional Cookery
• 5-10 years of proven experience as Executive Chef
• Desirable overseeing more than one outlet
• Staff complement of over 50 to 100 employees

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Main Purpose Of The Role

The Executive Chef is responsible for planning and directing food preparation in kitchens in collaboration with the Sous Chefs and Team. This involves a large degree of managing other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice. Proactive Management is the Key. The skills that the individual perform includes a range of duties including planning menus, training new staff, and recording inventory.

Main Purpose Of The Role

The Executive Chef is responsible for planning and directing food preparation in kitchens in collaboration with the Sous Chefs and Team. This involves a large degree of managing other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice. Proactive Management is the Key. The skills that the individual perform includes a range of duties including planning menus, training new staff, and recording inventory.

Education And Experience Required

• Matric qualification is preferable.
• Professional Cookery
• 5-10 years of proven experience as Executive Chef
• Desirable overseeing more than one outlet
• Staff Compliment of over 50 to 100 employees
  
  

Other Requirements

Own Car and Drivers Licence would be advantageous

Knowledge, Skills And Competencies

• Knowledge of the catering environment ranging from fine dining to restaurant dining
• Knowledge of South African and industry-specific law
• Strong financial acumen, proven budgetary and food control practices
• Knowledge of Health, Safety and Environment processes and procedure
  
  

Key Areas Of Responsibility

• Management of Food Preparation and Presentation:
• Directing food preparation in collaboration with the team and management.
• Taking responsibility for more technical elements of cuisine.
• Provides quality plates and meals, including in both design and taste.
• Responsible for the smooth running of both kitchen departments.
• Developing unique and appropriate menus with new or existing creations ensuring a variety and quality of the servings
• Timeous production of quality food at an optimal cost under hygienic conditions
• Assisting and directing kitchen staff in meal preparation, creation, plating, and delivery
• Ensuring proper portion control is always managed.
• Supervising all food preparation daily
  
  

Management Of Kitchen

• Leadership of the Kitchens
• Managing the kitchen staff, schedule management, and handling disciplinary and HR issues.
• Being the voice of the kitchen when communicating with servers
• Maintaining the kitchen and all surrounding areas in conditions that meet the company standards and health regulations
• Ensure kitchen equipment is maintained and functioning at all times
• Ensure staff have required utensils
• Ensure all kitchen staff is wearing the correct uniform at all times
  
  

Inventory And Costing Management

• Identify ways to reduce spoilage/waste of infrequently used items.
• Assists with menu planning, inventory, and management of supplies.
• Monitoring inventory and only purchasing supplies and food from approved suppliers together with the office administrator and head chef
• Ensure stock levels are sufficient and new stock is ordered timeously following company procedure and providing relevant reports thereof.
• Daily Tiebacks conducted and signed off.
• Must have Knowledge and understanding of Budget Management
  
  

Leadership

• Have Leadership skills that will allow operations to run in case of absence.
• Ensure respectful communications with customers and suppliers when handling queries.
• Ensure good relationships and teamwork is maintained with staff and aid resolve queries.
• Ensure good relationships exist with suppliers, customers, intercompany departments, and related parties.
• The Head Chef leads a team of chefs in cooking and preparing meals, including checking food quality and overseeing cooking techniques
  
  

Human Capital Management

• Conduct bi-annual performance reviews with staff members under your supervision
• Ensure staff morale is maintained and improved over time
• Identify, support, and raise staff training needs
• Execute staff disciplinary processes as per Company policy
• Determine required staff complement per shift to meet the demands of the business together with the admin department.
  
  

Occupational Health And Safety

• Responsible to enforce the Company’s OH&S policies and procedures daily.
• Experience in the ISO22000 management of a Kitchen
• Ensure staff is trained in all OH&S aspects and adheres to the requirements.
• Identify risk areas to ensure all OH&S regulations are adhered to
• Completing food hygiene documents to comply with the law and writing environmental health reports when necessary.

Seniority level

• Seniority level Director

Employment type

• Employment type Full-time

Job function

• Job function Management and Manufacturing
• Industries Facilities Services

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Main purpose of the role:

The Executive Chef is responsible for planning and directing food preparation in kitchens in collaboration with the Sous Chefs and Team. This involves a large degree of managing other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice. Proactive Management is the Key. The skills that the individual perform includes a range of duties including planning menus, training new staff, and recording inventory.

Education and Experience required:

• Matric qualification is preferable.
• Professional Cookery
• 5-10 years of proven experience as Executive Chef
• Desirable overseeing more than one outlet
• Staff Compliment of over 50 to 100 employees

Other requirements:

Own Car and Drivers Licence would be advantageous

Knowledge, Skills and Competencies:

• Knowledge of the catering environment ranging from fine dining to restaurant dining
• Knowledge of South African and industry-specific law
• Strong financial acumen, proven budgetary and food control practices
• Knowledge of Health, Safety and Environment processes and procedure

Key areas of responsibility:

• Management of Food Preparation and Presentation:
• Directing food preparation in collaboration with the team and management.
• Taking responsibility for more technical elements of cuisine.
• Provides quality plates and meals, including in both design and taste.
• Responsible for the smooth running of both kitchen departments.
• Developing unique and appropriate menus with new or existing creations ensuring a variety and quality of the servings
• Timeous production of quality food at an optimal cost under hygienic conditions
• Assisting and directing kitchen staff in meal preparation, creation, plating, and delivery
• Ensuring proper portion control is always managed.
• Supervising all food preparation daily

Management of Kitchen:

• Leadership of the Kitchens
• Managing the kitchen staff, schedule management, and handling disciplinary and HR issues.
• Being the voice of the kitchen when communicating with servers
• Maintaining the kitchen and all surrounding areas in conditions that meet the company standards and health regulations
• Ensure kitchen equipment is maintained and functioning at all times
• Ensure staff have required utensils
• Ensure all kitchen staff is wearing the correct uniform at all times

Inventory and Costing Management:

• Identify ways to reduce spoilage/waste of infrequently used items.
• Assists with menu planning, inventory, and management of supplies.
• Monitoring inventory and only purchasing supplies and food from approved suppliers together with the office administrator and head chef
• Ensure stock levels are sufficient and new stock is ordered timeously following company procedure and providing relevant reports thereof.
• Daily Tiebacks conducted and signed off.
• Must have Knowledge and understanding of Budget Management

Leadership:

• Have Leadership skills that will allow operations to run in case of absence.
• Ensure respectful communications with customers and suppliers when handling queries.
• Ensure good relationships and teamwork is maintained with staff and aid resolve queries.
• Ensure good relationships exist with suppliers, customers, intercompany departments, and related parties.
• The Head Chef leads a team of chefs in cooking and preparing meals, including checking food quality and overseeing cooking techniques

Human Capital Management:

• Conduct bi-annual performance reviews with staff members under your supervision
• Ensure staff morale is maintained and improved over time
• Identify, support, and raise staff training needs
• Execute staff disciplinary processes as per Company policy
• Determine required staff complement per shift to meet the demands of the business together with the admin department.

Occupational Health and Safety:

• Responsible to enforce the Company’s OH&S policies and procedures daily.
• Experience in the ISO22000 management of a Kitchen
• Ensure staff is trained in all OH&S aspects and adheres to the requirements.
• Identify risk areas to ensure all OH&S regulations are adhered to
• Completing food hygiene documents to comply with the law and writing environmental health reports when necessary.

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Main purpose of the role: The Executive Chef is responsible for planning and directing food preparation in kitchens in collaboration with the Sous Chefs and Team. This involves a large degree of managing other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice. Proactive Management is the Key. The skills that the individual perform includes a range of duties including planning menus, training new staff, and recording inventory. Education and Experience required: Matric qualification is preferable. Professional Cookery 5-10 years of proven experience as Executive Chef Desirable overseeing more than one outlet Staff Compliment of over 50 to 100 employees Other requirements: Own Car and Drivers Licence would be advantageous Knowledge, Skills and Competencies: Knowledge of the catering environment ranging from fine dining to restaurant dining Knowledge of South African and industry-specific law Strong financial acumen, proven budgetary and food control practices Knowledge of Health, Safety and Environment processes and procedure Key areas of responsibility: Management of Food Preparation and Presentation: Directing food preparation in collaboration with the team and management. Taking responsibility for more technical elements of cuisine. Provides quality plates and meals, including in both design and taste. Responsible for the smooth running of both kitchen departments. Developing unique and appropriate menus with new or existing creations ensuring a variety and quality of the servings Timeous production of quality food at an optimal cost under hygienic conditions Assisting and directing kitchen staff in meal preparation, creation, plating, and delivery Ensuring proper portion control is always managed. Supervising all food preparation daily Management of Kitchen: Leadership of the Kitchens Managing the kitchen staff, schedule management, and handling disciplinary and HR issues. Being the voice of the kitchen when communicating with servers Maintaining the kitchen and all surrounding areas in conditions that meet the company standards and health regulations Ensure kitchen equipment is maintained and functioning at all times Ensure staff have required utensils Ensure all kitchen staff is wearing the correct uniform at all times Inventory and Costing Management: Identify ways to reduce spoilage/waste of infrequently used items. Assists with menu planning, inventory, and management of supplies. Monitoring inventory and only purchasing supplies and food from approved suppliers together with the office administrator and head chef Ensure stock levels are sufficient and new stock is ordered timeously following company procedure and providing relevant reports thereof. Daily Tiebacks conducted and signed off. Must have Knowledge and understanding of Budget Management Leadership: Have Leadership skills that will allow operations to run in case of absence. Ensure respectful communications with customers and suppliers when handling queries. Ensure good relationships and teamwork is maintained with staff and aid resolve queries. Ensure good relationships exist with suppliers, customers, intercompany departments, and related parties. The Head Chef leads a team of chefs in cooking and preparing meals, including checking food quality and overseeing cooking techniques Human Capital Management: Conduct bi-annual performance reviews with staff members under your supervision Ensure staff morale is maintained and improved over time Identify, support, and raise staff training needs Execute staff disciplinary processes as per Company policy Determine required staff complement per shift to meet the demands of the business together with the admin department. Occupational Health and Safety: Responsible to enforce the Company’s OH&S policies and procedures daily. Experience in the ISO22000 management of a Kitchen Ensure staff is trained in all OH&S aspects and adheres to the requirements. Identify risk areas to ensure all OH&S regulations are adhered to Completing food hygiene documents to comply with the law and writing environmental health reports when necessary. #J-18808-Ljbffr

Join to apply for the Executive Chef - Healthcare role at Empact Group 3 days ago Be among the first 25 applicants Join to apply for the Executive Chef - Healthcare role at Empact Group Get AI-powered advice on this job and more exclusive features. Main Purpose Of The RoleThe Executive Chef is responsible for planning and directing food preparation in kitchens in collaboration with the Sous Chefs and Team. This involves a large degree of managing other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice. Proactive Management is the Key. The skills that the individual perform includes a range of duties including planning menus, training new staff, and recording inventory. Main Purpose Of The RoleThe Executive Chef is responsible for planning and directing food preparation in kitchens in collaboration with the Sous Chefs and Team. This involves a large degree of managing other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice. Proactive Management is the Key. The skills that the individual perform includes a range of duties including planning menus, training new staff, and recording inventory.Education And Experience RequiredMatric qualification is preferable. Professional Cookery 5-10 years of proven experience as Executive Chef Desirable overseeing more than one outlet Staff Compliment of over 50 to 100 employees Other RequirementsOwn Car and Drivers Licence would be advantageousKnowledge, Skills And CompetenciesKnowledge of the catering environment ranging from fine dining to restaurant dining Knowledge of South African and industry-specific law Strong financial acumen, proven budgetary and food control practices Knowledge of Health, Safety and Environment processes and procedure Key Areas Of ResponsibilityManagement of Food Preparation and Presentation: Directing food preparation in collaboration with the team and management. Taking responsibility for more technical elements of cuisine. Provides quality plates and meals, including in both design and taste. Responsible for the smooth running of both kitchen departments. Developing unique and appropriate menus with new or existing creations ensuring a variety and quality of the servings Timeous production of quality food at an optimal cost under hygienic conditions Assisting and directing kitchen staff in meal preparation, creation, plating, and delivery Ensuring proper portion control is always managed. Supervising all food preparation daily Management Of KitchenLeadership of the Kitchens Managing the kitchen staff, schedule management, and handling disciplinary and HR issues. Being the voice of the kitchen when communicating with servers Maintaining the kitchen and all surrounding areas in conditions that meet the company standards and health regulations Ensure kitchen equipment is maintained and functioning at all times Ensure staff have required utensils Ensure all kitchen staff is wearing the correct uniform at all times Inventory And Costing ManagementIdentify ways to reduce spoilage/waste of infrequently used items. Assists with menu planning, inventory, and management of supplies. Monitoring inventory and only purchasing supplies and food from approved suppliers together with the office administrator and head chef Ensure stock levels are sufficient and new stock is ordered timeously following company procedure and providing relevant reports thereof. Daily Tiebacks conducted and signed off. Must have Knowledge and understanding of Budget Management LeadershipHave Leadership skills that will allow operations to run in case of absence. Ensure respectful communications with customers and suppliers when handling queries. Ensure good relationships and teamwork is maintained with staff and aid resolve queries. Ensure good relationships exist with suppliers, customers, intercompany departments, and related parties. The Head Chef leads a team of chefs in cooking and preparing meals, including checking food quality and overseeing cooking techniques Human Capital ManagementConduct bi-annual performance reviews with staff members under your supervision Ensure staff morale is maintained and improved over time Identify, support, and raise staff training needs Execute staff disciplinary processes as per Company policy Determine required staff complement per shift to meet the demands of the business together with the admin department. Occupational Health And SafetyResponsible to enforce the Company’s OH&S policies and procedures daily. Experience in the ISO22000 management of a Kitchen Ensure staff is trained in all OH&S aspects and adheres to the requirements. Identify risk areas to ensure all OH&S regulations are adhered to Completing food hygiene documents to comply with the law and writing environmental health reports when necessary. Seniority level Seniority level Director Employment type Employment type Full-time Job function Job function Management and Manufacturing Industries Facilities Services Referrals increase your chances of interviewing at Empact Group by 2x Get notified about new Executive Chef jobs in Johannesburg, Gauteng, South Africa . Johannesburg, Gauteng, South Africa 1 month ago Kempton Park, Gauteng, South Africa 1 month ago Johannesburg, Gauteng, South Africa 1 day ago Johannesburg, Gauteng, South Africa 1 week ago Krugersdorp, Gauteng, South Africa 3 months ago We’re unlocking community knowledge in a new way. Experts add insights directly into each article, started with the help of AI. #J-18808-Ljbffr

Overview

Newrest Johannesburg, Gauteng, South Africa

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

Responsibilities

• 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.

Qualifications

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

Experience

• 5 Years’ Experience

Skills

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

Competencies

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

Seniority level

• Director

Employment type

• Full-time

Job function

• Management and Manufacturing

Industries

• Food and Beverage Services

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