Executive Chef

Menu Planning & Development Create and update menus, ensuring variety, innovation, and cost control. Food Preparation & Quality Control Maintain consistency, taste, and presentation of dishes. Kitchen Management Oversee all kitchen staff, delegate tasks, and maintain smooth operations. Budgeting & Cost Control Manage food costs, inventory, and minimize waste. Staff Training & Supervision Hire, train, and mentor chefs, cooks, and kitchen assistants. Compliance & Safety Ensure health, safety, and hygiene regulations are followed. Supplier & Inventory Management Source ingredients, negotiate with vendors, and maintain stock levels.

Location: Mpumalanga, ZA

Posted Date: 3/23/2025