🏨 Company: Protea Hotel Johannesburg Wanderers, Marriott International
📍 Location: Johannesburg, Gauteng
💼 Job Title: Executive Chef I_SA
🔖 Job ID: 25196985
🕒 Position Type: Full Time
🍽️ Career Area: Food & Beverage / Culinary

About the Company

Protea Hotels by Marriott is one of Africa’s most recognised and respected hospitality brands, known for its vibrant culture, personalised guest service, and high operational standards. With more than 60 hotels across South Africa and the continent, Protea delivers locally-rooted yet globally connected hospitality.

Backed by Marriott International, the world’s largest hotel group, the brand offers extensive training, global mobility, and industry-leading development opportunities. Joining the Protea team means becoming part of a world-class workforce that values diversity, collaboration, creativity, and delivering exceptional guest experiences.

Role Overview

The Executive Chef oversees all culinary operations across the property, ensuring consistent food quality, menu innovation, safe food handling, and strong financial performance. This role leads the entire kitchen brigade, manages daily production, enforces Marriott culinary standards, and ensures that service excellence is experienced across all food preparation areas, including restaurants, banqueting, room service, bar/lounge outlets, and staff dining.

The Executive Chef is accountable for operational leadership, staff development, guest satisfaction, and cost control, while also serving as a brand ambassador for quality and culinary creativity.

Key Responsibilities

• Direct and lead the kitchen management team, ensuring seamless daily culinary operations.

• Provide expert operational guidance, set performance standards, and monitor delivery across all kitchen stations.

• Supervise cooks and culinary staff, ensuring consistency in techniques, recipes, and food presentation.

• Demonstrate new cooking methods, equipment usage, and quality techniques to the team.

• Maintain open communication and foster strong teamwork across the kitchen and front-of-house departments.

• Manage employee relations, apply fair policies, and maintain a collaborative work culture.

• Oversee staffing levels to support operational needs, business volume, and financial targets.

• Engage with employees through an open-door policy, addressing concerns and improving satisfaction.

• Oversee culinary production across banquets, restaurants, bar/lounge, room service, and staff cafeteria.

• Lead menu development, ensuring creativity, brand alignment, and cost effectiveness.

• Ensure raw and cooked ingredients meet quality standards and are stored safely.

• Enforce strict hygiene, sanitation, HACCP, and food handling practices.

• Prepare speciality dishes, VIP meals, and menu items when required.

• Manage food costs, stock levels, equipment, uniforms, and other controllable expenses.

• Participate in annual budgeting and cost-control strategies.

• Interact with guests to gather feedback and address concerns promptly.

• Empower employees to provide exceptional customer service consistently.

• Monitor guest feedback channels (surveys, comment cards, satisfaction reports) to drive improvement.

• Lead training, performance appraisals, coaching, and development initiatives for kitchen staff.

• Conduct progressive discipline processes where necessary, ensuring alignment with hotel SOPs.

• Provide departmental updates to leadership through reports, meetings, and communication channels.

• Analyse operational issues, evaluate solutions, and implement corrective measures.

Qualifications and Experience

• High school diploma or GED plus 6 years of experience in culinary, food and beverage, or a related field.
  OR

• A 2-year degree in Culinary Arts, Hospitality, or a related discipline plus 4 years of relevant culinary experience.

• Strong technical cooking skills and comprehensive knowledge of food safety and sanitation.

• Proven leadership experience managing medium to large kitchen teams.

• Strong communication, mentorship, and organisational abilities.

Benefits of Working with Marriott International

• Global brand recognition and a world-class hospitality environment.

• Continuous training, education, and leadership development through Marriott Bonvoy Learning platforms.

• Clear career advancement pathways locally and internationally.

• Access to global employee travel benefits, discounts, and rewards.

• A supportive, diverse, and inclusive workplace culture built on respect and collaboration.

CV Tips 

• Highlight leadership achievements such as team management, training, menu innovation, and operational improvements.

• Include measurable results: food cost reduction percentages, guest satisfaction improvements, revenue contributions, or efficiency gains.

• Showcase experience across various culinary environments (banqueting, fine dining, buffet, room service).

• Emphasise certifications in food safety, HACCP, hygiene, and professional culinary training.

• Include awards, recognitions, or signature menu creations if applicable.

• Ensure your CV is well-structured, professionally formatted, and tailored to executive-level culinary leadership.

Employment Equity & Policy Statement

Marriott International is an equal opportunity employer committed to creating an inclusive workplace where all associates are valued and respected. The company prohibits discrimination based on disability, veteran status, or any other category protected by law. Protea Hotels embraces diversity, celebrates unique backgrounds, and ensures equitable employment and development opportunities for all staff members.