The Executive Chef at La Residence is responsible for leading the culinary operations as a successful and financially sustainable department, while delivering exceptional and consistent food experiences across all outlets.
The role requires a highly skilled, hands-on culinary leader with an uncompromising commitment to food quality, consistency and attention to detail. Equally important is the ability to inspire, support and develop a high-performing kitchen team while maintaining strong financial controls, integrity and accountability throughout the operation.
Through effective planning, organisation, leadership and control of all kitchen operations, people and administration, the Executive Chef will ensure that the culinary standards of La Residence and The Royal Portfolio are consistently achieved, contributing to our purpose: "to give our guests a complete experience and a perfect stay ".
MAIN DUTIES & RESPONSIBILITIES
Culinary Excellence & Guest Experience
Take overall responsibility for the quality, consistency, presentation and execution of all food served across the property.
Maintain an uncompromising approach to food quality and ensure that every dish leaving the kitchen consistently meets La Residence and The Royal Portfolio standards.
Develop creative, relevant and commercially viable menus that reflect the identity of La Residence, the seasonality of the Franschhoek region and the quality of locally available produce.
Engage with guests to obtain meaningful feedback on food quality and the overall dining experience.
Respond professionally and proactively to guest feedback and complaints, taking ownership of corrective action where required.
Source, prepare, handle and preserve exceptional-quality ingredients and products, with a strong focus on seasonal, local and sustainable produce.
Work collaboratively with the La Residence farm and garden teams to maximise the use of estate-grown produce and further develop our farm-to-table philosophy.
Remain informed of culinary trends, ingredients, techniques and developments while ensuring that innovation remains relevant to the La Residence identity.
Financial Management & Integrity
Take full ownership of the financial performance of the culinary department and manage the kitchen as a financially responsible and sustainable operation.
Understand and manage all relevant budgets, food costs, payroll costs and departmental financial targets.
Ensure that all recipes and product yields are accurately costed, documented and regularly reviewed.
Maintain strict control over purchasing, receiving, stock management, transfers, wastage and consumption.
Ensure accurate stock counts and investigate and address stock variances promptly.
Minimise food waste through effective purchasing, forecasting, portion control, storage and utilisation of ingredients.
Ensure purchasing decisions are made responsibly and transparently, balancing exceptional quality with commercial sustainability.
Maintain the highest standards of financial integrity and accountability in all supplier relationships, purchasing decisions and stock management.
Work closely with Finance and senior management to analyse departmental performance and implement corrective action where required.
Leadership, Culture & Team Development
Lead the kitchen team with professionalism, integrity, consistency and respect.
Create a positive, disciplined and high-performing kitchen culture where employees feel supported, valued and accountable.
Be a visible and hands-on leader who is present during key services and leads by example.
Identify, develop and nurture talent within the culinary team, creating meaningful opportunities for growth and progression.
Take responsibility for the training, coaching and ongoing development of all kitchen employees.
Establish clear expectations and ensure that team members understand their roles, responsibilities and required standards.
Provide regular, constructive feedback and recognise excellent performance.
Address poor performance and misconduct fairly, consistently and promptly, in collaboration with HR.
Build a strong succession plan within the kitchen and develop junior chefs into future leaders.
Foster teamwork and collaboration, ensuring that the kitchen operates as one cohesive team rather than as individual sections.
Promote a culture of open communication where team members feel comfortable raising concerns, contributing ideas and asking for support.
Operational Management
Take overall responsibility for the effective operation of all kitchens and culinary outlets across La Residence.
Ensure appropriate food stock levels based on occupancy, restaurant reservations, events and operational forecasts.
Oversee kitchen staffing levels, weekly work schedules and annual leave planning to ensure effective coverage while managing labour costs responsibly.
Ensure that all culinary operations manuals, SOPs, recipe cards and standards are current, relevant and consistently implemented.
Ensure compliance with all company policies, food safety requirements, hygiene standards and health and safety regulations.
Ensure that all kitchen equipment is used correctly, safely maintained and kept in excellent working condition.
Identify maintenance requirements proactively and ensure that maintenance reports and work orders are submitted and followed through.
Take overall responsibility for the supervision and performance of the stewarding team.
Conduct structured, purposeful and results-driven departmental meetings.
Ensure that all culinary employees maintain exceptional standards of grooming and presentation, particularly when working in guest-facing environments.
Delegate responsibilities effectively while retaining overall accountability for the performance of the culinary operation.
Collaboration & Events
Work collaboratively with the General Manager, Deputy General Manager and fellow Heads of Department to support the broader operational and strategic objectives of the hotel.
Build a strong working relationship between the Kitchen and Food & Beverage teams to ensure a seamless and consistent guest dining experience.
Collaborate with the Group Event Coordinator and relevant departments to plan and successfully execute all events, celebrations and special dining experiences.
Contribute proactively to the continued evolution of La Residence's food and beverage identity and overall guest experience.
REQUIREMENTS & QUALIFICATIONS
Culinary diploma or higher qualification from a recognised tertiary institution.
Minimum of 10 years' relevant culinary experience, with at least 2–5 years in an Executive Chef or senior culinary leadership position within a luxury hotel, lodge or high-end restaurant environment.
Proven ability to lead a complex culinary operation across multiple outlets.
Exceptional understanding of food quality, consistency, presentation and luxury hospitality standards.
Strong financial acumen with demonstrated experience in food costing, budgeting, stock control, purchasing and waste management.
Demonstrable integrity and accountability, particularly in relation to purchasing, supplier relationships, stock and financial controls.
A genuine passion for developing people, with proven experience in training, mentoring, coaching and succession planning.
A fair, firm and consistent leadership style, with the ability to hold people accountable while creating a positive and supportive working environment.
A guest-centric mindset, placing guests at the heart of decision-making and understanding how to create personalised and memorable dining experiences.
Quality-driven with exceptional attention to detail.
Creative and innovative while understanding the importance of operational consistency.
Strong knowledge of and passion for food, wine and the broader dining experience.
A hands-on operational approach and willingness to lead from within the kitchen.
Strong administrative, organisational and planning capabilities.
Strong computer literacy, including Word, Excel and Outlook.
Excellent communication skills in English.
Self-motivated, proactive and able to take initiative.
Calm and resilient under pressure, with the ability to maintain standards during demanding periods of service.
CULTURAL FIT
It is essential that the successful candidate understands that exceptional food is achieved through exceptional people.
We are looking for an Executive Chef who combines culinary excellence with strong leadership and commercial discipline – someone who will challenge and elevate standards while supporting, developing and inspiring the people around them.
The successful candidate must work collaboratively as part of the wider La Residence leadership team and demonstrate a strong cultural alignment with The Royal Portfolio's values and commitment to creating extraordinary guest experiences.
South African citizenship is advantageous. A valid work permit is essential for candidates who are not in possession of a South African identity document.
Please note that it is a condition of employment that all employees undergo a pre-employment polygraph assessment.
