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Job Summary
Multi-skilled Executive Chef required for an Upmarket Business & Conference Hotel. The successful Exec Chef candidate will provide strategic vision and hands-on leadership for the entire culinary operation at this multi-service hotel property. The role takes total operational ownership of the high-volume restaurants, cocktail bars, room service, and large banquet catering operations. Key responsibilities will focus on maintaining optimal food cost margins, spearheading regional menu designs, mentoring large kitchen staff tiers, and guaranteeing uncompromised health and safety compliance across all service areas. Key Responsibilities Culinary Leadership: Direct all kitchen production pipelines for the main restaurant, hotel dining services, and private functions. Menu Engineering: Craft innovative, upscale menus balancing global trends with South African flavors, specifically prioritising locally sourced ingredients. Financial Management: Control the kitchen budget by managing precise food ordering systems, conducting periodic stock assessments, and hitting gross profit percentage targets. Team Management: Structure kitchen staff rotas, delegate preparation duties during intense rushes, and run ongoing mentorship programs for line cooks and sous chefs. HACCP & Compliance: Keep all kitchen sections completely audit-ready by enforcing strict food safety regulations, cleaning protocols, and personal hygiene standards. Event Collaboration: Work directly with the functions team to tailor bespoke, upscale menu profiles for corporate, private, and group clients. Key Performance Indicators (KPIs) Food Cost Margin: Hold food costs strictly to the budgeted percentage (+/- 1% variance) via strict waste management and supplier vetting. Guest Satisfaction: Score above a 90% threshold on internal guest surveys and platforms for meal quality, presentation, and buffet execution. Audit Scores: Achieve a minimum score of 95% on all internal and external health, safety, and HACCP compliance kitchen audits. Kitchen Labor Cost: Meet designated payroll budgets by optimizing staff shift rotas against fluctuating hotel occupancy and event calendars. Stock Control: Maintain minimal variance discrepancies on month-end inventory tracking and minimize food wastage metrics. Minimum Requirements Education: A professional Culinary Arts Diploma or equivalent executive-level chef certification. Experience: Minimum of 5 years working in a senior kitchen leadership position, with at least 3 years explicitly operating as an Executive Chef or Executive Head Chef. Large-Scale Catering: Proven experience managing high-volume banquet operations or large-scale functions for gatherings of over 500+ guests. Technical Skills: Intermediate to advanced proficiency using Microsoft Excel and hotel BOH systems for inventory control and ordering matrices. Regulations: In-depth working knowledge of South African occupational health and safety standards alongside international HACCP principles. Attributes: Strong leadership presence, clear English communication skills, and a logical, guest-centric problem-solving attitude.
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