Executive Chef- The EDITION Hotel Cape Town (Pre-Opening)
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Job Location:
Cape Town - South Africa
Monthly Salary:
Not Disclosed
Posted on:
16 hours ago
Vacancies:
1 Vacancy
Job Summary
The Cape Town EDITION V&A Waterfront
Opening in 2026 The Cape Town EDITION will introduce contemporary luxury lifestyle hospitality to the iconic V&A Waterfront. Located on Quay 7 the hotel will feature 142 guestrooms including six serviced apartments and will operate under an international management agreement.
Developed through the partnership between Marriott International and legendary hotelier Ian Schrager EDITION Hotels are defined by refined design deeply personalised service and vibrant social energyeach property reflecting the culture and creative spirit of its destination.
The Cape Town EDITION is poised to become one of the citys most influential culinary social and lifestyle destinations.
Job Summary
The Executive Chef is responsible for the overall success of daily kitchen operations ensuring a consistently highquality culinary offering across all outlets. This role leads the kitchen team oversees all food preparation areas and drives guest satisfaction employee engagement and financial performance. The Executive Chef ensures food safety sanitation and brand standards are met while guiding and developing the culinary team.
Candidate Profile
Education and Experience
High school diploma or GED; 6 years experience in culinary food and beverage or a related area
OR
2year degree in Culinary Arts Hotel & Restaurant Management or related field; 4 years experience in culinary food and beverage or a related area
Core Work Activities
Leading Kitchen Operations
Leads the kitchen management team and oversees daytoday operations
Understands all kitchen roles and can support or replace staff as needed
Sets performance standards monitors results and provides direction to the team
Builds trust cooperation and a positive working environment
Ensures policies are administered fairly and consistently
Reviews staffing levels to meet service operational and financial goals
Supervises and coordinates cooks and culinary staff
Demonstrates new techniques equipment and culinary approaches
Setting and Maintaining Culinary Goals
Develops guidelines and control procedures for purchasing and receiving
Establishes performance budget and team goals
Communicates and enforces safety procedures and standards
Manages controllable expenses including food cost supplies and equipment
Participates in the budgeting process
Ensures compliance with brand safety and operational standards
Ensuring Culinary Standards Are Met
Provides direction for menu development and culinary creativity
Monitors quality of raw and cooked products to ensure standards are met
Determines food presentation and oversees decorative displays
Ensures compliance with sanitation and foodhandling standards
Maintains purchasing receiving and storage procedures
Prepares and cooks food as needed including for special events
Ensuring Exceptional Customer Service
Supports service behaviours that enhance guest satisfaction and retention
Communicates guest needs to the team and provides coaching where needed
Ensures daily operations meet quality and service expectations
Interacts with guests to gather feedback on food quality and service
Responds to guest concerns promptly and professionally
Reviews guest satisfaction results to identify improvement opportunities
Managing and Conducting Human Resource Activities
Identifies developmental needs and provides coaching and mentoring
Ensures fair and equitable treatment of employees
Trains staff on cooking fundamentals and plate presentation
Administers performance appraisals for direct reports
Supports training for banquet and catering teams
Observes service behaviours and provides feedback
Manages progressive discipline and ensures documentation is completed correctly
Additional Information
Fulltime onsite role based at The Cape Town EDITION V&A Waterfront.
Candidates must have the legal right to work in South Africa.
Preference may be given to candidates who support Employment Equity objectives.
At Marriott International we are committed to being an equal opportunity employer. We value the diverse backgrounds cultures and experiences of our associates and do not discriminate on any protected basis including disability or veteran status.
Required Experience:
IC
Key Skills
- Culinary Experience
- Restaurant Experience
- Kitchen Management Experience
- Kitchen Experience
- Labor Cost Analysis
- Catering
- Management Experience
- Cooking
- Cost Control
- Menu Planning
- Sanitation
- Leadership Experience
About Company
At Le Méridien, we are inspired by the era of glamorous travel, celebrating each culture through the distinctly European spirit of savouring the good life. Our guests are curious and creative, cosmopolitan culture seekers that appreciate moments of connection and slowing down to savou ... View more
