Executive Chef

Job Mail • 5 days ago
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Salary
≈ $15k – $25k per year (Estimated)
Location
In office (South Africa)
Seniority
Senior · 5+ years exp
Employment
Full-Time

Confirmed on the employer's own hiring board on Oct 20, 2026. First seen by Alion on Oct 15, 2026. Job Mail scores C on the Alion truth index.

Overview
Company
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Job Mail

Job Mail is a South African online job board offering a large selection of vacancies across the country and some positions abroad. Job seekers can search and apply for jobs online, upload a CV and receive job alerts, while employers and recruitment agencies can advertise positions to a broad national audience. The brand is one of the longer-established names in South African job advertising and is operated from South Africa.
jobmail.co.za • HQ: Pretoria, South Africa • Job Boards & Aggregators • Est. 1997
Minimum Requirements
  • Diploma or Degree in Culinary Arts, Professional Cookery, or Hospitality Management.
  • Minimum of 5-8 years' experience in a senior culinary management role.
  • Previous experience as an Executive Chef, Head Chef, or Executive Sous Chef within a luxury hotel, lodge, resort, or fine dining establishment.
  • Proven experience managing large kitchen brigades.
Qualifications
  • Formal Culinary Qualification from a recognised institution.
  • Food Safety/HACCP Certification.
  • First Aid Certification (advantageous).
Knowledge & Technical Skills
  • Advanced culinary techniques across multiple cuisines.
  • Strong menu planning and recipe development skills.
  • Excellent food costing and budgeting knowledge.
  • Inventory and procurement management.
  • Staff scheduling and labour cost management.
  • Knowledge of HACCP, food safety, and health regulations.
  • Proficiency in Microsoft Office and hospitality POS or inventory systems.
Core Competencies
  • Strong leadership and people management skills.
  • Excellent communication and interpersonal abilities.
  • Financial and commercial acumen.
  • Exceptional organisational and planning skills.
  • Creativity and innovation in menu development.
  • High attention to detail.
  • Strong problem-solving and decision-making skills.
  • Ability to work under pressure in a fast-paced environment.
  • Commitment to delivering outstanding guest experiences.
Personal Attributes
  • Passion for culinary excellence.
  • Professional, reliable, and self-motivated.
  • Hands-on leadership style.
  • Adaptable and flexible.
  • Strong work ethic and integrity.
  • Positive attitude with a commitment to continuous improvement.
Key Performance Indicators (KPIs)
  • Food quality and presentation standards.
  • Guest satisfaction scores and culinary feedback.
  • Food cost percentage and budget adherence.
  • Kitchen labour cost management.
  • Stock control accuracy and waste reduction.
  • Compliance with food safety and hygiene standards.
  • Staff retention, training, and development.
  • Successful execution of functions and special events.
  • Kitchen profitability and operational efficiency.
Working Conditions
  • Based in a hotel, lodge, resort, or restaurant kitchen.
  • Requires standing for extended periods and working in a hot, fast-paced environment.
  • Flexible hours, including evenings, weekends, and public holidays.
  • May involve managing multiple dining outlets, banqueting operations, or remote lodge kitchens.
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