Executive Chef

SUMMARY:
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POSITION INFO:
Are you prepared to lead a high-performing culinary team in a dynamic environment where excellence and innovation are paramount? Our client, a prominent leader in the hospitality management industry with a strong focus on large-scale catering and event services, seeks an accomplished Executive Chef to drive culinary standards and operational efficiency. Duties: Ensure all food consistently meets quality standards through recipe execution, presentation, and taste. Conduct regular tastings and quality checks at various production stages. Lead recipe development, testing, and documentation, ensuring menus are accurately costed and aligned with current trends. Oversee menu approval, planning boards, and large-volume menu design. Manage plating guides, portion control, and presentation standards. Implement FIFO rotation for perishables and convert orders into production schedules. Conduct stock takes, maintain PAR levels, minimize waste, and investigate causes. Place inventory orders based on forecasts, manage stock documentation, and oversee supplier returns. Check deliveries for quality and accuracy, review supplier performance, and attend daily event briefings. Coordinate event preparations, monitor food quality during events, and oversee kitchen equipment. Manage damage control, waste reduction, and post-event documentation. Enforce strict hygiene protocols, supervise kitchen staff, and oversee training and discipline. Maintain staff development, morale, and ensure equipment maintenance. Conduct inspections of satellite kitchens, manage vehicle and cold-chain logistics. Submit daily records and invoices, track food costs, and analyze profitability. Requirements: Formal culinary qualification (Diploma in Professional Cookery or equivalent) HACCP \/ food safety training at supervisory or management level Minimum of 8 years' professional kitchen experience At least 3 years in a senior role such as Executive Chef or Head Chef in high-volume catering or events Proven experience catering for events exceeding 1,000 guests Strong development, backstock management, leadership, and budgeting skills Familiarity with the following: Large-scale event catering operations Advanced kitchen management systems Food safety and hygiene standards What We'll Give You: Competitive salary ranging from R30,000 to R45,000 per month (Cost to Company) An opportunity to lead a prestigious culinary operation and shape menu offerings for high-profile events A vibrant team environment within a well-established company If you are a passionate culinary professional ready to make a significant impact in the hospitality sector, submit your application today and take the next step in your leadership journey.