Executive Chef

The ideal candidate is a seasoned chef with a background in managing high-volume, multi-outlet culinary operations. Combines strong culinary expertise with strategic financial management, menu engineering, cost control, and guest satisfaction to drive operational excellence and profitability. Main focus remains guest satisfaction ensuring return business. ResponsibilitiesGuest Satisfaction & Brand ExperienceCollaborates 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, Mystery Guest reports, and monthly complaint logs.Implements strategies to ensure up selling and maximised revenue and profit, and food and beverage offering remains currentMenu Engineering & Recipe CostingLeads ongoing menu engineering using itemised 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.Develops promotions and pricing strategies to increase revenue from underperforming items while enhancing guest value.Oversees creation and maintenance of collateral and menu content, aligning food offerings with brand standards and market trends.Strategic Financial & Cost Control ManagementFull 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 spend, 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.Operational & Culinary ExcellenceOversees 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 & ComplianceEnsures 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 servicing in all kitchens.Investigates all food hazard incidents and implements corrective actions per internal food safety protocols.People Management, Training & Transformation in conjunction with HRLeads recruitment, EE compliance, and succession planning in line with organizational transformation goals.Oversees 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 & ReportingParticipates in all high-level business meetings including Client meetings, 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.QualificationsHotel School Management Diploma or equivalentPost-Graduate Management Development qualification (advantageous)Experience as Executive Chef in a multi-outlet, high-volume hospitality environmentMenu costing experienceExperience in leading and supervising junior chefsExperience working within budget constraints