{"id":2644807,"url":"https://alion.io/job/job-mail-executive-chef-5","title":"Executive Chef","company":{"id":701519,"name":"Job Mail","domain":"jobmail.co.za","url":"https://alion.io/company/job-mail","size_band":null,"is_staffing_agency":true,"employer_type":"agency","is_intermediary":true,"listed_via":"jobmail.co.za","ats_vendor":"Schema","truth_index":{"grade":"C","score":65,"open_postings":6887,"ghost_share":0.488,"stale_share":0,"repost_share":0.711,"time_to_fill_p50_days":7,"computed_at":"2026-10-21T05:46:15Z"}},"role":"Hospitality","role_family":"Hospitality","seniority":"senior","employment_type":"full_time","work_mode":"on_site","remote_scope":null,"remote_scope_basis":null,"remote_working_hours":null,"hiring_geo_confidence":"structured","locations":["South Africa"],"countries":["ZA"],"hiring_countries":[],"hiring_countries_total":0,"salary":null,"salary_estimate":{"min_usd":14500,"max_usd":25000,"period":"year","method":"role_seniority_country_remote_cell","sample_n":17},"experience_years_min":5,"visa_sponsorship":false,"relocation_package":false,"has_equity":false,"technologies":[{"name":"Chef","optional":false},{"name":"Microsoft Office","optional":false}],"status":"live","first_seen_at":"2026-10-15T19:46:54Z","employer_posted_date":"2026-10-15","last_verified_at":"2026-10-15T19:46:54Z","board_verified":false,"closed_at":null,"days_open":5,"trust":{"level":"ok","repost_count":null,"flags":[],"days_open":5},"description":"Minimum RequirementsDiploma or Degree in Culinary Arts, Professional Cookery, or Hospitality Management.\nMinimum of 5-8 years' experience in a senior culinary management role.\nPrevious experience as an Executive Chef, Head Chef, or Executive Sous Chef within a luxury hotel, lodge, resort, or fine dining establishment.\nProven experience managing large kitchen brigades.\n QualificationsFormal Culinary Qualification from a recognised institution.\nFood Safety/HACCP Certification.\nFirst Aid Certification (advantageous).\nKnowledge & Technical SkillsAdvanced culinary techniques across multiple cuisines.\nStrong menu planning and recipe development skills.\nExcellent food costing and budgeting knowledge.\nInventory and procurement management.\nStaff scheduling and labour cost management.\nKnowledge of HACCP, food safety, and health regulations.\nProficiency in Microsoft Office and hospitality POS or inventory systems.\nCore CompetenciesStrong leadership and people management skills.\nExcellent communication and interpersonal abilities.\nFinancial and commercial acumen.\nExceptional organisational and planning skills.\nCreativity and innovation in menu development.\nHigh attention to detail.\nStrong problem-solving and decision-making skills.\nAbility to work under pressure in a fast-paced environment.\nCommitment to delivering outstanding guest experiences.\nPersonal AttributesPassion for culinary excellence.\nProfessional, reliable, and self-motivated.\nHands-on leadership style.\nAdaptable and flexible.\nStrong work ethic and integrity.\nPositive attitude with a commitment to continuous improvement.\n Key Performance Indicators (KPIs)Food quality and presentation standards.\nGuest satisfaction scores and culinary feedback.\nFood cost percentage and budget adherence.\nKitchen labour cost management.\nStock control accuracy and waste reduction.\nCompliance with food safety and hygiene standards.\nStaff retention, training, and development.\nSuccessful execution of functions and special events.\nKitchen profitability and operational efficiency.\n Working ConditionsBased in a hotel, lodge, resort, or restaurant kitchen.\nRequires standing for extended periods and working in a hot, fast-paced environment.\nFlexible hours, including evenings, weekends, and public holidays.\nMay involve managing multiple dining outlets, banqueting operations, or remote lodge 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