Group Executive Chef

Recruiter:

Karen Tupper Recruitment

Job Ref:

1601535036

Date posted:

Thursday, May 29, 2025

Location:

Cape Town, South Africa

SUMMARY:
-

POSITION INFO:

A prestigious and fast-growing South African hotel group, managing a diverse portfolio of 24 hotels ranging from 3-star to 4-star properties, is seeking to appoint a Group Executive Chef to lead its culinary strategy, operations, and innovation across the country.

This is a high-impact strategic appointment—not a traditional kitchen-based role. The client is seeking a dynamic leader who understands F&B and is passionate about creating unforgettable guest dining experiences at scale.

Key Responsibilities:

Set and uphold high culinary standards across all hotel kitchens.
Inspire and guide Executive Chefs and kitchen brigades at each property.
Lead innovative, guest-centric menu development aligned with brand goals.
Oversee food production, procurement, and hygiene compliance.
Collaborate with GMs and F&B Managers to streamline operations and service delivery.
Ensure consistency and quality across all culinary outlets.
Manage food costs, budgets, inventory, and minimize waste.
Implement and monitor cost-control strategies without compromising quality.
Align F&B goals with broader business strategy.
Recruit, mentor, and build high-performing culinary teams nationwide.
Foster a culture of accountability, creativity, and continuous learning.
Position the group’s hotels as F&B destinations of choice.
Partner with marketing to promote culinary events and signature dining experiences.
Keep pace with global food trends and integrate them into local offerings.

Profile:

Culinary-driven, but equally skilled in F&B operational leadership.
Strategic, creative, and committed to culinary excellence.
An energetic team-builder with strong leadership presence.
Ready to travel extensively and bring cohesion to a diverse portfolio.

Minimum Requirements:

Proven success as a Group Executive Chef or in a multi-property executive chef role.
Experience in volume-driven hotel kitchens with menu diversity.
Expertise in food costing, procurement, kitchen systems, and hygiene compliance.
A relevant Culinary or Hospitality qualification.
Valid passport and flexibility for national travel.

To Apply
Please submit a copy of your updated CV and a recent profile photo. Only shortlisted applicants will be contacted.

NB! This job is now closed. You can apply for other jobs by uploading your CV.

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