Executive Chef

We are recruiting for a 4* Hotel Group in Cape Town and need the services of an Executive Chef.

The successful candidate will take responsibility for maintaining exceptional food quality, presentation and service standards while ensuring efficient kitchen operations, effective cost control and profitability.

We are looking for a creative, commercially minded and hands-on culinary leader with a passion for menu innovation, staff development and delivering outstanding guest experiences.

Cape Town based candidates will take preference.

Culinary Operations & Menu Development

• Oversee daily kitchen operations, ensuring consistently high standards of food preparation, quality and presentation.

• Develop and update menus, including à la carte, conference, room service, seasonal and promotional offerings.

• Introduce innovative menu concepts while maintaining budgeted food costs.

• Ensure efficient coordination between kitchen and food service operations.

• Work closely with the Food & Beverage Manager to maintain service standards and operational efficiency.

Financial Management & Stock Control

• Maximise departmental profitability through effective cost management and operational controls.

• Assist with the preparation and motivation of annual food budgets.

• Monitor food costs, stock usage and kitchen operating expenses.

• Oversee stock control, regular stock counts and the correct handling and storage of kitchen equipment to minimise losses.

• Review departmental performance against established objectives and implement improvements where required.

Team Leadership & Staff Development

• Lead and manage the kitchen team, ensuring high standards of performance and accountability.

• Oversee staff recruitment, selection, training, coaching and performance management.

• Prepare staff rosters to ensure appropriate coverage and efficient utilisation of resources.

• Address staff performance concerns, workplace conflict and employee relations matters.

• Implement ongoing training and development initiatives to improve culinary and service standards.

Guest Service, Hygiene & Compliance

• Ensure compliance with kitchen hygiene, health and safety standards and established culinary procedures.

• Maintain high standards of personal grooming, cleanliness and professional conduct throughout the kitchen team.

• Attend to food service queries and guest complaints professionally and efficiently.

• Maintain a visible guest-service presence where appropriate.

• Stay informed of hospitality and culinary trends and recommend improvements to enhance the guest experience.

• Grade 12 / Matric – essential.

• Recognised Culinary qualification – essential.

• Minimum 5 years' experience as an Executive Chef or Senior Sous Chef within a 4/5-star hotel – essential.

• Exceptional culinary skills with experience in high-quality food preparation and presentation.

• Proven experience in menu planning, costing, innovation and promotional menu development.

• Strong knowledge of stock control, budgeting and profitability management.

• Demonstrated experience in kitchen team leadership, staff training and performance management.

• Sound knowledge of Industrial Relations (IR) and workplace conflict management.

• Good understanding of food hygiene, safety and kitchen operating procedures.

• Excellent Microsoft Office proficiency and administrative skills.

• Fluent English, both written and verbal.

• Ability to work shifts and occasional overtime.

To be discussed.