Executive Chef

Minimum Requirements

• Diploma or Degree in Culinary Arts, Professional Cookery, or Hospitality Management.
• Minimum of 58 years' experience in a senior culinary management role.
• Previous experience as an Executive Chef, Head Chef, or Executive Sous Chef within a luxury hotel, lodge, resort, or fine dining establishment.
• Proven experience managing large kitchen brigades.

Qualifications

• Formal Culinary Qualification from a recognised institution.
• Food Safety/HACCP Certification.
• First Aid Certification (advantageous).

Knowledge & Technical Skills

• Advanced culinary techniques across multiple cuisines.
• Strong menu planning and recipe development skills.
• Excellent food costing and budgeting knowledge.
• Inventory and procurement management.
• Staff scheduling and labour cost management.
• Knowledge of HACCP, food safety, and health regulations.
• Proficiency in Microsoft Office and hospitality POS or inventory systems.

Core Competencies

• Strong leadership and people management skills.
• Excellent communication and interpersonal abilities.
• Financial and commercial acumen.
• Exceptional organisational and planning skills.
• Creativity and innovation in menu development.
• High attention to detail.
• Strong problem-solving and decision-making skills.
• Ability to work under pressure in a fast-paced environment.
• Commitment to delivering outstanding guest experiences.

Personal Attributes

• Passion for culinary excellence.
• Professional, reliable, and self-motivated.
• Hands-on leadership style.
• Adaptable and flexible.
• Strong work ethic and integrity.
• Positive attitude with a commitment to continuous improvement.

Key Performance Indicators (KPIs)

• Food quality and presentation standards.
• Guest satisfaction scores and culinary feedback.
• Food cost percentage and budget adherence.
• Kitchen labour cost management.
• Stock control accuracy and waste reduction.
• Compliance with food safety and hygiene standards.
• Staff retention, training, and development.
• Successful execution of functions and special events.
• Kitchen profitability and operational efficiency.

Working Conditions

• Based in a hotel, lodge, resort, or restaurant kitchen.
• Requires standing for extended periods and working in a hot, fast-paced environment.
• Flexible hours, including evenings, weekends, and public holidays.
• May involve managing multiple dining outlets, banqueting operations, or remote lodge kitchens.