Executive Chef
Overview
The Executive Chef is responsible for leading and managing the culinary operations, ensuring quality production and presentation while maximizing revenue potential. This role requires effective leadership in culinary strategy execution, financial management, and fostering innovation within the kitchen.
Requirements
- 3-Year Hotel School / Culinary Diploma
- 9-10 years in the culinary industry, with at least 5 years at management level
- Registration with the SA Chefs Association
Responsibilities
- Lead and manage culinary strategy and execution for the complex
- Accountable for departmental budget, expense management, and food cost
- Planning
- Conceptual thinking
- Decision-making
- Influencing
- Attention to detail
- Reviewing / evaluating (feasibility / compliance / alternatives/ etc.)
- Developing relationships
- Innovation & continuous improvement
- Customer service orientation
- Taking information through the senses
- People leadership & motivation
How to apply
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