Group Executive Chef

SUMMARY:
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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.