Job Description

Executive Chef (JB5423)
Lynwood Glen, Pretoria
R25 R28,000 CTC per month
5-Year Fixed Term Contract
Seeking an experienced and creative Executive Chef to lead the culinary direction of a premium foodservice operation in Lynnwood Glen. This senior role is ideal for a chef with proven leadership in high-end catering environments, from fine dining to large-scale functions, who thrives under pressure and has a passion for menu innovation, team development, and culinary excellence. The ideal candidate must balance creativity with strong cost control and operational oversight.
Minimum Requirements:
Diploma or degree in Culinary Arts, Professional Cookery or similar
Minimum 3 years verifiable experience as a Head Chef or Executive Chef in a high-volume and upmarket environment
Valid drivers license and own reliable vehicle
Proven experience in fine dining, upmarket events, and catering for 101000 guests
Ability to design menus and work within tight budget constraints without compromising on quality
Strong understanding of OHSE
Experience working with special diets, nutrition planning, and allergy-conscious food preparation
Skilled in writing, developing, and training on menus for a variety of contracts, special events, and daily operations
Strong knowledge of recipe writing, food costing, and budgeting
Excellent at training, managing, and upskilling large kitchen teams
Passion for food design, culinary presentation, and innovation
Able to maintain a positive, motivated attitude and inspire colleagues
Willingness to work long hours, weekends, and in a high-pressure environment
Must be computer literate (MS Office and kitchen systems advantageous)
Duties and Responsibilities:
Lead and manage all culinary operations across various dining formats
Develop, cost, and implement creative menus that meet client expectations and dietary requirements
Train and mentor kitchen staff, ensuring consistency and excellence in meal execution
Maintain food hygiene, safety, and presentation standards
Monitor stock levels, manage food orders, and ensure cost-effective kitchen operations
Oversee preparation for functions, ensuring high-quality production for up to 1000 guests
Collaborate with internal teams on nutrition planning, customer feedback, and event execution
Ensure compliance with OHSE policies and conduct regular safety audits
Drive continuous improvement in culinary quality, innovation, and service delivery