Regional Executive Chef

About the role

The hospitality group in Pretoria seeks a Regional Executive Chef to oversee culinary operations across its resort portfolio throughout South Africa. The role involves travelling between resorts, ensuring consistent food quality, and adapting menus to local preferences.

Key responsibilities

• Manage point-of-sale (POS) systems for all kitchen outlets.
• Develop, cost, and standardise recipes and menus.
• Oversee cocktail and beverage operations.
• Maintain basic front-of-house knowledge to support service teams.
• Control food quality, plating standards, and conduct regular kitchen inspections.
• Analyse menu performance and optimise offerings for profitability.
• Travel between resorts to implement standards and support local teams.

Required profile

• Highly detail-oriented, observant and task-driven.
• Strong interpersonal and people-management abilities.
• Proactive in identifying operational challenges.
• Capable of adapting menus to regional tastes, market conditions and ingredient costs.

Required skills

• Point-of-sale (POS) system operation.
• Recipe development and costing.
• Menu planning and optimisation.
• Food quality control and kitchen inspections.
• Cocktail and beverage preparation.

What we offer

• Competitive remuneration of R 20 000.
• Opportunities to work across multiple resort locations.