Executive Chef - N/A07865
Applications accepted until:
Number of Openings





Job Purpose

€¢ Overall responsibility and accountability for the entire culinary operation (for the restaurant, functions and banqueting venues) of the business unit.


€¢ Matric or equivalent €¢ Culinary Diploma


€¢ 9-10 years in the culinary industry of which at least 5 years are at a management level

Skills and Knowledge

€¢ Ability to work shifts that meet operational requirements €¢ Understand the F&B strategy and align Culinary objectives €¢ Mobility and ability to move around as per job requirements (including with the use of aids) €¢ Computer Literacy €€œ Intermediate €¢ Membership with South African Chef€„¢s Association and other relevant culinary accreditation

Key Performance Areas:

€¢ Track guest feedback with regards quality and presentation of food across the business unit €¢ Conduct product performance analyses / reviews and make recommendations to address opportunities and gaps €¢ Provide menu rationalisation on a regular basis or as required €¢ Oversee Kitchen working standards and processes at a unit level €¢ Monthly reporting on financial, food hygiene, Cost of Sales €¢ People management and Development €¢ Financial management €¢ Strong sense of analytical skills, decision making, problem solving, results focused, self-motivate, strong leadership skills €¢ Basis knowledge of SA labour law--Good staff relations to maintain a comfortable and productive working environment for all concerned €¢ An independent thinker to manage creatively and competently €¢ Manage team performance €¢ Manage customer relationship €¢ Ability to work shifts


Preference will be given to employees from the designated groups in line with the provisions of the Employment Equity Act, No. 55 of 1998, SISA internal recruitment policy as well as units employment equity plans.