Pretoria: Executive Chef

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.