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Gauteng: Executive Chef posted by Craven Cottage CC

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Job Description

Duties:
 
Create and modify menus: develop and adapt menus, considering seasonal ingredients, dietary restrictions, and customer preferences. 
Develop and implement new recipes: responsible for creating new dishes and incorporating them into the menu, ensuring consistency and quality. 
Set prices: collaborate with management to determine menu prices based on ingredient costs and market factors. 
Oversee food preparation: direct the preparation and cooking of food, ensuring adherence to recipes, standards, and safety guidelines. 
Ensure food quality: inspect raw and cooked food items to guarantee the highest quality, taste, and presentation. 
Maintain kitchen cleanliness: ensure the kitchen is clean, organized, and meets hygiene and safety standards. 
Hire, train, and supervise staff: responsible for recruiting, training, and managing kitchen staff, including chefs, cooks, and other kitchen personnel. 
Assign tasks and delegate responsibilities: assign tasks, monitor performance, and ensure staff adhere to procedures. 
Lead and motivate the team: foster a positive and productive work environment, motivating staff to achieve high standards. 
Manage inventory: track inventory levels, order ingredients and supplies, and ensure efficient use of resources. 
Liaise with suppliers: work with suppliers to source high-quality ingredients, negotiate pricing, and maintain relationships. 
Control costs: manage kitchen costs, including food costs, labour costs and other expenses. 
Direct kitchen operations: manage the flow of work in the kitchen, ensuring efficiency and smooth operation.
Maintain kitchen equipment: oversee equipment maintenance, ensuring it is in good working order.
Collaborate with management: work with restaurant managers and owners to align kitchen operations with the restaurant’s goals. 
Ensure compliance with regulations: ensure compliance with health and safety regulations, food safety standards, and other relevant regulations. 
Stay informed about culinary trends: up with the latest culinary trends and techniques to enhance the menu and cooking methods. 
Problem-solving: responsible for resolving issues as they arise, ensuring the kitchen runs smoothly. 
  
Requirements:
 
Culinary Degree or Diploma
Minimum of 5+ years experiences in a similar capacity in a high-end restaurant
Displays leadership qualities
Exemplifies excellent customer service and creates a positive atmosphere.
Having an eye for detail and creativity to look at things differently will be a key to developing the Food and Beverage Experience.
Able to demonstrate excellent written and verbal communication in English.
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Gauteng: Executive Chef posted by Craven Cottage CC

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Job Description

Duties:
 
Strategic Financial & Cost Control Management:
 
Full ownership of departmental P&L, cost of sales, and operating/capital budgets.
Daily monitoring of actual vs. budgeted revenue, with corrective actions to meet monthly financial targets.
Manages food costs, labour spending (casual wages capped at 2.5% of revenue), and operating expenses against forecasted budgets.
Prepares detailed cost reports, executive financial summaries, and function expense breakdowns to maintain profitability.
Drives reduction of slow-moving stock, enforces procurement compliance, and optimizes par levels.
 
Menu Engineering & Recipe Costing:
 
Leads ongoing menu engineering using itemized sales data, cost vs. contribution margin analysis, and guest feedback to optimize product mix and profitability.
Collaborates with the F&B/Cost Controller to ensure all recipes are accurately costed, standardized, and updated quarterly in line with the Complex Recipe Policy.
Develop promotions and pricing strategies to increase revenue from underperforming items while enhancing guest value.
Oversee creation and maintenance of collateral and menu content, aligning food offerings with brand standards and market trends.
 
Operational & Culinary Excellence:
 
Oversee all kitchen operations, stock management, and maintenance in compliance with company SOPs.
Conducts daily walkthroughs, monthly audits, and maintenance follow-ups to ensure readiness and hygiene across all outlets.
Maintains strict control of cleaning supplies, operating equipment inventories, and write-off procedures.
 
Food Safety, Hygiene & Compliance:
 
Ensures full compliance with food safety regulations (R918), pest control, fire safety, and H&S audits.
Leads daily cleaning inspections, manages H&S representative responsibilities, and conducts quarterly extraction service in all kitchens.
Investigates all food hazard incidents and implements corrective actions per internal food safety protocols.
 
Guest Satisfaction & Brand Experience:
 
Collaborate with Sales & Marketing to develop annual promotions and activity plans that align with guest trends and revenue goals.
Reviews and actions feedback from Guest Satisfaction Index (GSI), Mystery Guest reports, and monthly complaint logs.
Implement strategies to ensure guest complaints and refunds remain under 0.1% of food or beverage revenue.
 
People Management, Training & Transformation in conjunction with HR:
 
Leads recruitment, EE compliance, and succession planning in line with organizational transformation goals.
Oversee training programs, skills development tracking, and performance reviews across all outlets.
Ensures full compliance with labour legislation, disciplinary procedures, and HR policies.
Participates in Transformation Committee, Union/Shop Steward, and Health & Safety meetings to support a high-performing, inclusive workplace.
 
Executive-Level Communication & Reporting:
 
Participate in all high-level business meetings including HOD, Finance Reviews, Banqueting, Marketing, and Operations.
Compiles detailed monthly outlet performance reports, health & safety reports, and strategic business reviews.
Drives alignment of culinary strategy with overall business objectives, revenue goals, and guest satisfaction targets.
 
Requirements:
 
Grade 12
Hotel School Management Diploma or equivalent
Post-Graduate Management Development qualification (advantageous)
Minimum 5 years’ experience as Executive Chef in a multi-outlet, high-volume hospitality environment
Dynamic and performance-driven
Senior leadership experience managing high-volume, multi-outlet culinary operations.
Strong culinary expertise with strategic financial management, menu engineering, cost control, and guest satisfaction to drive operational excellence and profitability.
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How to Apply

Click “GO APPLY NOW” to visit the company’s application page.
Follow their instructions carefully.

JVR Jobs connects you with employers – we don’t process applications directly.

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