South Africa: Regional Executive Chef (Wc & Kzn) posted by C & G Hospitality Recruitment T/A Hotelrecruiters

A leading Catering and Facilities Management corporate is requiring a Regional Executive Chef (Western Cape based with KZN travel) The successful candidate will provide strategic culinary leadership across its coastal operations and be responsible for the strategic culinary leadership, operational standardization, and financial performance of all catering units across WC & KZN regions. This role focuses on maintaining world-class food standards, driving menu innovation, and ensuring rigorous health and safety compliance across a multi-site portfolio. Key Responsibilities: Culinary Leadership & Innovation: Develop and implement seasonal, cost-effective menus tailored to diverse client needs while maintaining a “coastal” flair and freshness. Operational Standardization: Conduct regular site visits and audits to ensure uniform food quality, presentation, and service delivery across all Cape Town and KZN units. Financial Oversight: Manage food cost percentages, minimize wastage, and optimize procurement strategies in collaboration with the supply chain department. Training & Mentorship: Lead, coach, and develop Unit Chefs and kitchen teams to elevate culinary skills and foster a culture of excellence. Compliance & Hygiene: Ensure 100% adherence to HACCP, occupational health and safety (OHS) standards, and internal food safety audits. Client Relations: Act as the culinary face of the region, participating in high-level client meetings and addressing specific catering requirements or feedback. Key Performance Indicators (KPIs): Food Cost Control: Achieve and maintain actual food costs within ±1% of the theoretical budget. Quality Audits: Maintain a minimum average score of 90% across all regional culinary and hygiene audits. Client Satisfaction: Achieve a satisfaction rating of 4/5 or higher in quarterly client service reviews. Waste Management: Reduce organic and production waste by 10% year-on-year through optimized production planning. Staff Development: Ensure 100% completion of mandatory culinary training modules for all unit-level staff. Minimum Requirements: 1: Qualifications: Professional Culinary Arts Diploma or equivalent (NQF Level 6 or higher). SACA (South African Chefs Association) registration is highly advantageous. 2: Experience: Minimum of 5 to 7 years experience in a high-volume professional kitchen environment. At least 5 years experience in a multi-site or regional management role (Contract Catering or Large Hotel Group experience preferred). 3: Technical Skills: Advanced knowledge of HACCP and food safety regulations. Proficiency in catering management software (e.g., Menumaster, GAAP, or similar) and MS Office. 4: Competencies: Strong financial acumen and experience managing large-scale P&Ls. Ability to travel frequently between Cape Town and KZN. Valid Driver’s License is essential. 5: Attributes: Exceptional leadership presence, a “hands-on” approach to problem-solving, and the ability to influence stakeholders at all levels.