Executive Chef

About the role

Rosewood Cape Kidnappers is seeking an Executive Chef to lead its culinary operation. Reporting to the Cluster Director of Culinary, you will design seasonal, locally‑sourced menus, drive productivity, and uphold the brand’s high standards of safety, cleanliness, and guest experience.

Key responsibilities

• Deliver the Rosewood brand promise through exceptional culinary experiences.
• Lead, mentor and create a collaborative culture for the kitchen team, including the Clubhouse kitchen.
• Develop and maintain operational standards to maximise efficiency and service quality.
• Plan resources and menu offerings strategically, balancing financial performance and guest satisfaction.
• Source fresh, local products and craft seasonal menus.
• Manage budgeting, ordering, stock takes and cost controls, including menu pricing and food apportionment.
• Supervise cooking staff, coordinate assignments, and ensure timely, economical food production.
• Collaborate daily with other hotel departments to ensure smooth operations.
• Coach senior chefs and focus on the associate dining experience.

Required profile

• Visible, guest‑focused presence with strong interpersonal skills.
• Passion for modern cookery trends, local ingredients and sustainability.
• Understanding of dietary requirements and waste reduction.
• Detail‑oriented, calm under pressure, and committed to mentoring and team development.

Required skills

What we offer

• Opportunity to work in a world‑class luxury resort with stunning sea views.
• Access to a top‑ranked golf course, spa, and unique natural environment.
• Supportive culture that values innovation, sustainability and professional growth.