Johannesburg: Executive Chef posted by Monseca Hospitality Group

The Executive Chef leads all kitchen operations, delivering exceptional food quality, consistency, and creativity while maintaining the highest culinary and hygiene standards. Key Responsibilities: Oversee all kitchen operations, food quality, and presentation Design, cost, and execute menus aligned with the restaurant’s brand Lead, train, and manage kitchen teams Control food costs, stock, wastage, and supplier relationships Ensure compliance with health, safety, and hygiene standards Collaborate with management on concepts, events, and growth Requirements: 5 years’ experience in senior culinary roles within fine dining Strong leadership, menu development, and cost-control skills Creative, disciplined, and quality-driven