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Hospitality and Outdoor- New Vacancy- Executive Chef Hotel- Umhlanga (140 rooms) Our client, a well-known hotel based in the Umhlanga, is looking for a passionate, guest centric and well experienced Executive chef to take charge of the hotel’s kitchen team. Must be strong in training and must be a team player. Requirements · 5 Years previous Head/Executive chef experience in a similar establishment (Essential) · Diploma in Food Preparation and Culinary Arts · Excellent Guest relations skills · Good knowledge of planning, budgeting, and kitchen administration · Proven ability to create innovative dishes as well as being able to implement traditional established dishes. · In depth exposure to a Stock Management Systems · Mature, responsible well-presented individual who can problem solve Individuals must display creativity. · Excellent in training of staff. · Organized and detail oriented. · Computer literate with working knowledge of Microsoft Outlook, Word, and Excel · Able to work Flexible hours, weekends, and holidays. Description · Executes the strategic plan including forecasting, budget management, profit and loss accountability, cost control, and inventories for kitchen and outlets. · Verifies that all food production areas provide food items prepared and presented according to always set standards, monitoring for taste, visual appeal, quality, and established portions. · Ensuring constant floor presence during peak operational × interacting with both staff and guests constructively, fostering positive relationships; and taking personal responsibility for every guest and staff situation, seeing it through to its solution. · Being actively involved in the training and development of each team member by supporting their learning through on-the-job application and coaching, making them available for all appropriate training opportunities, and holding the team member to account for the learning that they have successfully assimilated. · To maintain the integrity of all kitchen systems · To create and implement innovative menus for all outlets seasonally as well as menus for all special events which reflect your style, but are in line with the Owners’ vision. · Minimum 7-day rotating menu is in place to ensure variety. · Restaurant is always clean and hygienic, and in conjunction with the Restaurant Manager must ensure that it is set up with sufficient operating equipment. · Ensuring sufficient stock, minimal wastage, and best pricing. · Must take complete responsibility for the profitability of the department. · Perform other tasks and assist in other departments whenever reasonable and deemed necessary by Management. Package on offer · R 40 000 pm (Depending on Experience) · Provident Fund Contribution Starting Date: May/June 2026
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