Location: Pretoria
Department: Executive Office
Reports to: Food & Beverage Manager: Complex Operations

About the Role

We are looking for a dynamic, experienced, and innovative Executive Chef to lead our complex culinary operations. This is a senior leadership role responsible for overseeing all kitchen activities, ensuring exceptional culinary standards, and driving menu innovation that delights guests and supports business growth.

Key Responsibilities

• Lead and manage the entire culinary function across the complex.

• Develop and deliver on culinary strategies aligned with the broader Food & Beverage objectives.

• Manage departmental budgets, food costs, and expense control.

• Drive product innovation and food quality that enhances the guest experience.

• Maintain compliance with food safety, hygiene, and labour legislation.

• Ensure operational excellence through strong governance, standards, and processes.

• Build and maintain strong relationships with internal and external stakeholders.

• Develop, lead, and mentor a team of chefs and culinary staff to deliver high performance.

You Will Manage

• Direct reports: Executive Sous Chef, Pastry Chef, Speciality Chefs, Chef de Cuisine

• Indirect reports: Full Culinary Team & Business Partners

Key Performance Areas

• Culinary Planning and Delivery

• Governance & Kitchen Standards

• Product Development & Innovation

• People Management

• Budget & Cost Control

• Stakeholder Relationship Management

Requirements:

• Qualification: 3-year Hotel School / Culinary Diploma (essential)

• Experience: 9–10 years in the culinary industry, with at least 5 years in a senior kitchen leadership role

• Registration: Registered with the South African Chefs Association (SACA)

• Skills:

  • Strong leadership and planning abilities

  • Culinary innovation and execution

  • Financial and budget management

  • Excellent communication and people management skills

  • Strong compliance knowledge (health, hygiene, safety)

  • Advanced computer literacy

Working Conditions

• Flexibility to work overtime or irregular hours as per operational requirements.

• Hands-on involvement across all kitchen areas including walkabouts, inspections, and stock control.