Executive Chef
Job Placements · Polokwane Pietersburg, Limpopo
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Start free — we apply for you →Minimum Requirements
• Diploma or Degree in Culinary Arts, Professional Cookery, or Hospitality Management. • Minimum of 58 years' experience in a senior culinary management role. • Previous experience as an Executive Chef, Head Chef, or Executive Sous Chef within a luxury hotel, lodge, resort, or fine dining establishment. • Proven experience managing large kitchen brigades. Qualifications
• Formal Culinary Qualification from a recognised institution. • Food Safety/HACCP Certification. • First Aid Certification (advantageous). Knowledge & Technical Skills
• Advanced culinary techniques across multiple cuisines. • Strong menu planning and recipe development skills. • Excellent food costing and budgeting knowledge. • Inventory and procurement management. • Staff scheduling and labour cost management. • Knowledge of HACCP, food safety, and health regulations. • Proficiency in Microsoft Office and hospitality POS or inventory systems. Core Competencies
• Strong leadership and people management skills. • Excellent communication and interpersonal abilities. • Financial and commercial acumen. • Exceptional organisational and planning skills. • Creativity and innovation in menu development. • High attention to detail. • Strong problem-solving and decision-making skills. • Ability to work under pressure in a fast-paced environment. • Commitment to delivering outstanding guest experiences. Personal Attributes
• Passion for culinary excellence. • Professional, reliable, and self-motivated. • Hands-on leadership style. • Adaptable and flexible. • Strong work ethic and integrity. • Positive attitude with a commitment to continuous improvement. Key Performance Indicators (KPIs)
• Food quality and presentation standards. • Guest satisfaction scores and culinary feedback. • Food cost percentage and budget adherence. • Kitchen labour cost management. • Stock control accuracy and waste reduction. • Compliance with food safety and hygiene standards. • Staff retention, training, and development. • Successful execution of functions and special events. • Kitchen profitability and operational efficiency. Working Conditions
- Based in a hotel, lodge, resort, or restaurant kitchen.
- Requires standing for extended periods and working in a hot, fast-paced environment.
- Flexible hours, including evenings, weekends, and public holidays.
- May involve managing multiple dining outlets, banqueting operations, or remote lodge kitchens.
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