Kempton Park: Executive Chef – O.R. Tambo Airport – International Lounge posted by HotelJobs

About the Role

We are seeking an experienced Executive Chef to lead our International Lounge at O.R. Tambo Airport, responsible for delivering exceptional culinary experiences to a diverse international clientele while maintaining operational excellence and adhering to strict safety protocols.

Key Responsibilities

• Culinary Leadership & Menu Innovation: Design and implement seasonal, globally-inspired menus that cater to dietary-specific options (Halal, Kosher, Vegan, Gluten-free) and maintain the highest standards of food quality, taste, and visual presentation.
• Operational Excellence: Oversee daily kitchen operations in a 24/7 environment, ensuring seamless service during peak flight departure windows, manage procurement and supplier relationships, implement rigorous inventory controls, and maintain equipment maintenance schedules.
• Compliance & Safety: Ensure 100% compliance with HACCP; ISO ; and local health and safety regulations, maintaining impeccable kitchen hygiene and sanitation standards through regular audits and staff training.
• Team Management: Lead, mentor, and train a large brigade of chefs and kitchen staff to maintain a culture of excellence, manage staff rostering and labor costs, and foster a high-performance environment.

Requirements

• Crisis Management & Resilience: The ability to remain composed and make rapid, logical decisions during peak travel surges or supply chain delays.
• Aviation Mindset: A sharp understanding of the logistical constraints of an airport environment, including strict security protocols and time-sensitive service windows.
• Cultural Intelligence: Sensitivity to the culinary preferences and service expectations of a global demographic, ensuring the menu feels inclusive and world-class.
• Strategic Problem Solving: Identifying system failures and implementing robust processes to prevent recurrence.
• Commercial Acumen: A “business-first” approach to the kitchen, balancing every plate served against overall profitability and cost-efficiency.
• Influential Leadership: The ability to command respect from a diverse brigade and motivate them to maintain high standards during unsociable hours.

Qualifications

• Executive Leadership: A minimum of 5 years of experience as an Executive Chef in a high-volume Corporate Catering, 4/5-Star Hotel, or Upscale Industrial Catering environment.
• Volume Mastery: Demonstrated ability to manage the production of 500+ high-caliber plates daily in a high-pressure, 24/7 setting.

Salary & Benefits

Salary and benefits will be discussed during the interview process.