Executive Chef

Under the direction of the Director of the Hotel School, the Executive Chef plays a pivotal role in the hotel school by training students in a simulated kitchen environment whilst ensuring that the food served to restaurant patrons is of high quality. The incumbent is also responsible for the overall quality of food of the Hotel School Restaurant by developing innovative and creative menus that meet the needs of restaurant patrons.

• A three year Diploma (NQF level 6) in Professional Cookery/Culinary Arts/Hospitality or any equivalent hospitality related qualification
• Minimum of five (5) years industry related experience as a Chef in a high volume environment, of which three (3) years should have been as Head Chef
• Ability to balance volume service (buffets, platters) with refined à la carte finesse
• Hands on experience with various kitchen equipment (e.g. grillers and pasta makers)
• Advanced knowledge of culinary techniques, baking and pastry techniques and recipes
• Familiarity with sanitation regulations
• Experience in A la Carte service an added advantage

• Expertise in designing and preparing A la Carte menus
• Familiarity with halal gourmet
• At least 1-2 years experience in a fine dining establishment
• Good understanding of mentoring and training of students
• Strong leadership and motivating skills

• Menu Planning & Development - Plan and execute varied menus-from interactive buffets to fine dining à la Carte, ensuring variety, innovation, and cost control.
• Food Preparation & Quality Control - Maintain consistency, taste, and presentation of dishes.
• Kitchen Management - Supervise the planning, preparation, and presentation of all meals, including breakfast, lunch, dinner, outdoor meals, and special events and conferencing.
• Inventory & Cost Control - Monitor food costs, inventory levels, and kitchen expenses to ensure efficient operations and budget compliance.
• Student Training & Development - Train, mentor, and supervise students whilst enforcing student discipline on an on going basis, and staff discipline in the kitchen.
• Compliance & Safety - Ensure health, safety, and HACCP hygiene practices are followed.
• Supplier & Inventory Management - Source ingredients, negotiate with vendors, and maintain stock levels.
• Budgeting - Assist the Director of the Hotel School to prepare restaurant budgets.
• Student Assessment - Plan and execute practical assessments where applicable.
• Special Events - Drive creativity for themed experiences including Food and Wine Tasting events.
• Other duties - Perform any other duties as required by demands in business or requests by the Director of the Hotel School, especially when growth and expansion may increase performance requirements.

• The ability to build a successful team
• Delegate responsibility to students
• Chef and Food and Beverage related competency skills
• Conflict management and mentoring ability
• Continuous learning inclination
• Learner/client orientation
• Good verbal and written communication skills in English
• Excellent organizational and planning skills
• Presentation skills
• Adaptability
• Training and coaching skills
• Quality orientation and good work standards
• Computer skills - MS Outlook, Word, Excel, Internet etc.
• Self disciplined, punctual and respectful
• Reliable, ethical, confidential, motivated, sales orientated, honest and passionate
• Creative flair and passion for food and cooking

Shortlisted candidates for the Executive Chef position will be invited for a Cook Off Interview.

The contract will be valid for a period of five (5) years and will be subject to performance evaluation.

Closing date: 06 June 2026

While DUT strives for equal opportunities, preference will be in terms of the University's equity policy.

The University reserves the right not to appoint.

Miss MN Mthembu, Tel or