Overview

We are recruiting!

Our client in Livingstone, is looking for an Executive Chef to join their team for a job vacancy within the hospitality industry.

To apply, or for more information, follow the link below.

Executive Chef – International Cuisine

Position Summary:

We are seeking a visionary Executive Chef with strong international experience to lead our culinary team and elevate our dining offerings to world-class standards. The ideal candidate will bring a fusion of global culinary traditions, exceptional kitchen leadership, and a deep understanding of international food trends. You will be responsible for the overall success of our kitchen operations, from menu development and team leadership to quality control and budget management.

KEY RESPONSIBILITIES:

  • Lead and manage all kitchen operations, ensuring excellence in food preparation and presentation.
  • Design and implement diverse menus featuring international and fusion cuisines, tailored to our clientele.
  • Supervise, mentor, and train kitchen staff to uphold high culinary standards and maintain consistency.
  • Collaborate with F&B management to plan events, promotions, and seasonal menu changes.
  • Maintain high standards of hygiene, food safety, and cleanliness in accordance with international standards.
  • Monitor inventory levels, procurement, and cost control strategies to maintain budget targets.
  • Stay current with global food trends, sourcing innovative ingredients and techniques.
  • Foster a positive and creative kitchen culture that encourages teamwork and professional growth.
  • Liaise with suppliers and ensure sourcing of authentic, quality ingredients from international markets when necessary.

QUALIFICATIONS:

  • Proven experience as an Executive Chef or Head Chef in luxury hotels, fine-dining establishments, or international resorts.
  • Minimum 8 years of culinary experience, with at least 3 years in an international or multicultural environment.
  • Formal culinary training from an accredited institution; additional certifications in international cuisines is a plus.
  • Strong knowledge of European, Asian, Middle Eastern, or Latin American cuisines
  • Demonstrated expertise in menu design, kitchen operations, and food costing.
  • Excellent leadership, organizational, and interpersonal skills.

Fluency in English required; knowledge of other languages is a strong asset.

PREFERRED ATTRIBUTES:

  • Experience opening new restaurants or leading kitchen redesigns.
  • Background in sustainable sourcing or farm-to-table practices.
  • High adaptability and cultural sensitivity in diverse team settings.
  • Comfortable with modern kitchen technology and systems (e.g., inventory management, POS integrations).