Executive Chef at FNB South Africa

Job Description

• To manage the kitchen in delivery of creative cuisine and profitability.
• To manage required stock levels, wastage control, hygiene practices and training for relevant events to ensure an outstanding dining experience and customer satisfaction.

Are you someone who can:

• Define and execute the culinary vision, ensuring that the menus reflect the concept and appeal to a widely varied clientele.
• Develop culinary strategies, including menu development, seasonal offerings, and promotional events.
• Lead and inspire the entire kitchen team fostering a culture of excellence and creativity.
• Establish and enforce quality standards across all kitchen operations, ensuring consistency in food preparation and presentation.
• Oversee the kitchen budget, managing food and labour costs to maximise profitability while maintaining high standards.
• Ensure that menus are adapted seasonally, considering diverse menus that align with current trends and dietary requirements, ensuring that the kitchens receive the best ingredients at the best prices in collaboration with relevant procurement personnel.
• Introduce new culinary techniques, ingredients, and trends to keep the menu fresh and competitive.
• Oversee the daily operations of all kitchen sections, ensuring that they run smoothly and efficiently.
• Ensure that all kitchen operations comply with occupational health and safety regulations, setting the standard for best practices and ensuring required standards are consistently maintained.
• Act as a culinary ambassador for the establishment, interacting with customers and addressing their feedback to continuously improve the catering and events experience.
• Direct the culinary aspects of events and large-scale catering, ensuring that all client requirements are met with excellence.
• Mentor and develop culinary professionals, providing training, career development opportunities, and feedback.
• Handle any significant issues that arise in the kitchen, including equipment failures, staff shortages, or supply chain disruptions.
• Lead efforts to implement sustainable practices in the kitchen, including reducing food waste and sourcing ingredients responsibly.
• Provide visionary leadership to the kitchen team, inspiring excellence and a shared commitment to culinary excellence.
• Ensure operational excellence by optimising kitchen operations to ensure efficiency and strict cost and inventory controls.
• Work collaboratively with the management team, front-of-house staff, peers and national support team to ensure cohesive and successful operations.
• Maintain effective communication across all levels of the kitchen staff and with external stakeholders, ensuring alignment with the culinary vision.

You will be an ideal candidate if you have:

• Degree in culinary studies or relevant equivalent certification
• Minimum 5 years experience in a similar environment, ideally at senior management level.
• Experience in leading multiple kitchens or managing large-scale culinary operations.
• Mastery of culinary techniques and knowledge of global cuisines.
• Strong strategic planning and leadership abilities.
• In-depth knowledge of kitchen operations, including costing, inventory management, team leadership and development.
• Strong communication skills.

End Date: May 11, 2026