Executive Chef

Purpose of the Role

The Executive Chef is responsible for developing and planning menus, establishing recipes and food purchase specifications, and coordinating, executing, supervising, and evaluating all food production activities within a fast‑paced operation. The ideal candidate will be a qualified chef with the ability to manage both the strategic and day‑to‑day operations of the kitchen effectively.

Education and Experience Requirements

• Relevant tertiary qualification in Hospitality or equivalent industry experience.
• Must be a qualified chef with proven culinary expertise.
• Comprehensive knowledge of the catering environment, from fine dining to restaurant dining.
• Strong understanding of South African and industry‑specific legislation.
• Demonstrated financial acumen with experience in budget management, cost control, and achieving target GP%.

Key Areas of Responsibility

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