Our client, a leader in the hospitality and tourism sector, presents an exciting opportunity for a Group Executive Chef. They are committed to delivering exceptional experiences to their guests and have established themselves as a reputable brand in the industry. Join their team and be part of an organization that values quality, consistency, and innovation in culinary offerings.

Our client is seeking a talented and experienced Group Executive Chef to oversee the smooth running of all hotel kitchens and ensure the production and presentation of high-quality and consistent food and beverage offerings throughout the group, including external catering events.

As the Group Executive Chef, you will be responsible for upholding international standards and best practices in terms of health, safety, hygiene, quality, and energy management.

Duties and Responsibilities:

• Supervise the smooth running of all hotel kitchens to maintain high-quality food and beverage offerings.
• Ensure compliance with international standards and best practices in health, safety, hygiene, quality, and energy management.
• Develop and manage menus, budgets, and food costings, balancing quality and consistency with cost consciousness and profitability.
• Directly manage, supervise, and motivate the performance of all Executive Chefs/Head Chefs.
• Make recommendations and collaborate with the EXCO team to ensure well-equipped and modernized kitchens.
• Design and review training and development programs to address skill gaps and build a talent pipeline.
• Review and approve accreditation of key suppliers, both local and imports.
• Address any negative guest feedback promptly and effectively.
• Monitor group and kitchen stock levels, ensuring adherence to minimum stock level standards and procedures.
• Incorporate market intelligence on current culinary trends and developments, both locally and internationally.
• Conduct detailed reviews of each hotel’s monthly management accounts, including benchmarking and variance analysis.
• Participate in creative plans, strategies, and processes.

Qualifications and Key Attributes:

• Certificate or diploma in professional cookery (City and Guilds of London/National Certificate in Professional Cookery).
• Class one Chef (Zimbabwe) and/or Higher National Diploma in Food Production.
• Degree in Culinary Arts is an added advantage.
• At least 5 years of experience as an Executive Chef.
• International or regional exposure with a reputable hotel or hospitality brand.
• Clean driver’s license.
• In-depth knowledge of local and international cuisine trends.
• Strong organizational and leadership skills, including menu planning and costing.
• Uncompromising regard for hygiene, health, and safety standards.
• Team player with a focus on quality, consistency, cost consciousness, and presentation.
• Ability to produce fresh, well-presented food for large numbers.
• Well-groomed with the ability to interact with VIPs, guests, and colleagues.