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DURBAN ICC VACANCIES
DURBAN ICC
Durban ICC SOC (Ltd) is the managing company for the Inkosi Albert Luthuli ICC Complex, which includes the International Convention Centre Durban (ICC), the ICC Exhibition Centre and the ICC Arena. The Durban ICC is one of the most advanced conference facilities in the world, having been voted Africa’s Leading Conference Centre by World Travel Awards for 18 years.
ADVERTISMENT
POSITION: CULINARY EXECUTIVE (TG 16)
MIN R 904 068.28 - MAX R 1 493 515.51 PER ANNUM
INTERNAL AND EXTERNAL
The organisation is calling for suitable candidates to apply for the position of Culinary Executive. The Culinary Executive will manage all Culinary Operations and supervise kitchen staff. The Culinary Executive must strive to continually improve guest and employee satisfaction while maximizing the financial performance and ISO compliance in all areas of responsibility within Durban ICC.
QUALIFICATIONS, EXPERIENCE & COMPETENCIES
Minimum Qualifications
Bachelor’s Degree (BSc or BBA or BA) in Hospitality Management/ BSc in Culinary Arts/ Food and Beverage Management (NQF Level 7) or relevant qualification.
8 (Eight) – 10 (Ten) years of relevant culinary experience, including 3 (Three) – 5 (Five) years in a senior or executive culinary management role in the hospitality and events industry.
HACCP, ISO 22000, or equivalent food safety Certification an advantage
Registration with the SA Chefs Association (or similar professional body) an advantage
The successful candidate will be required to undergo a pre- employment medical examination as part of the hiring process.
Competencies
Strong communication skills (verbal and written)
Ability to build strong relationships at all levels
Problem solving, analytical, and interpersonal skills
Demonstrate professionalism and high ethical standards
Demonstrate resilience tenacity and decision making skills
Enthusiastic, self –motivated and a willingness to take initiative
Excellent planning and organising skills
Good conflict resolution and negotiation skills
Strong leadership skills to effectively guide and inspire their team
Good report writing skills
KEY PERFORMANCE / MAIN ACTIVITIES OF THIS ROLE
Ensure food meets quality, safety and hygiene standards through conducting inspections, interact with guests to obtain feedback on product quality and service levels in order to deal with guest complaints.
Ensure that departmental policies, standard operating procedures and business processes are developed and implemented.
Develop strategy for Culinary, provide direction of the same, and participate in the strategy development of the Durban ICC.
Ensure that budget processes are aligned to strategic planning process and performance outputs.
Provide accurate flow of financials and other operational information necessary for strategic decision making purposes.
Monitor performance of Service Providers according to the Standard Operating Procedures.
Keep abreast of Culinary trends.
Ensure creative menu planning and correct food preparation for each outlet including banquets.
Ensure that there is constant interaction with guests to obtain feedback with regards to food quality and service levels.
Participate in achieving a clean audit of the Department.
Ensure that the stock that is ordered from suppliers is within the departmental budget.
Ensure that the food cost target is within budget.
Forecast budget for CAPEX operational equipment and cleaning supplies.
Draw up tender documentation following MFMA and Supply Chains regulations.
Ensure that all recipes and product yields are accurately costed and reviewed on a regular basis.
Demonstrate a clear understanding of ISO and HAACP standards required in an International Culinary Environment.
Ensure that food wastage is kept at minimum standards.
Ensure staff efficiency is at maximum so as to keep labour costs within budget.
Prepare and submit performance reports.
Management of staff for the Culinary Department.
Inventory and cost control of stock ordered from suppliers is in accordance to the set budget.
Design and update menus i.e. special and seasonal menus.
ADVERTISMENT
POSITION: CULINARY EXECUTIVE (TG 16)
MIN R 904 068.28 - MAX R 1 493 515.51 PER ANNUM
INTERNAL AND EXTERNAL
The organisation is calling for suitable candidates to apply for the position of Culinary Executive. The Culinary Executive will manage all Culinary Operations and supervise kitchen staff. The Culinary Executive must strive to continually improve guest and employee satisfaction while maximizing the financial performance and ISO compliance in all areas of responsibility within Durban ICC.
QUALIFICATIONS, EXPERIENCE & COMPETENCIES
Minimum Qualifications
Bachelor’s Degree (BSc or BBA or BA) in Hospitality Management/ BSc in Culinary Arts/ Food and Beverage Management (NQF Level 7) or relevant qualification.
8 (Eight) – 10 (Ten) years of relevant culinary experience, including 3 (Three) – 5 (Five) years in a senior or executive culinary management role in the hospitality and events industry.
HACCP, ISO 22000, or equivalent food safety Certification an advantage
Registration with the SA Chefs Association (or similar professional body) an advantage
The successful candidate will be required to undergo a pre- employment medical examination as part of the hiring process.
Competencies
Strong communication skills (verbal and written)
Ability to build strong relationships at all levels
Problem solving, analytical, and interpersonal skills
Demonstrate professionalism and high ethical standards
Demonstrate resilience tenacity and decision making skills
Enthusiastic, self –motivated and a willingness to take initiative
Excellent planning and organising skills
Good conflict resolution and negotiation skills
Strong leadership skills to effectively guide and inspire their team
Good report writing skills
KEY PERFORMANCE / MAIN ACTIVITIES OF THIS ROLE
Ensure food meets quality, safety and hygiene standards through conducting inspections, interact with guests to obtain feedback on product quality and service levels in order to deal with guest complaints.
Ensure that departmental policies, standard operating procedures and business processes are developed and implemented.
Develop strategy for Culinary, provide direction of the same, and participate in the strategy development of the Durban ICC.
Ensure that budget processes are aligned to strategic planning process and performance outputs.
Provide accurate flow of financials and other operational information necessary for strategic decision making purposes.
Monitor performance of Service Providers according to the Standard Operating Procedures.
Keep abreast of Culinary trends.
Ensure creative menu planning and correct food preparation for each outlet including banquets.
Ensure that there is constant interaction with guests to obtain feedback with regards to food quality and service levels.
Participate in achieving a clean audit of the Department.
Ensure that the stock that is ordered from suppliers is within the departmental budget.
Ensure that the food cost target is within budget.
Forecast budget for CAPEX operational equipment and cleaning supplies.
Draw up tender documentation following MFMA and Supply Chains regulations.
Ensure that all recipes and product yields are accurately costed and reviewed on a regular basis.
Demonstrate a clear understanding of ISO and HAACP standards required in an International Culinary Environment.
Ensure that food wastage is kept at minimum standards.
Ensure staff efficiency is at maximum so as to keep labour costs within budget.
Prepare and submit performance reports.
Management of staff for the Culinary Department.
Inventory and cost control of stock ordered from suppliers is in accordance to the set budget.
Design and update menus i.e. special and seasonal menus.
APPLICATIONS
The Durban ICC is committed to Employment Equity and particularly welcomes applications from suitably qualified Historically Disadvantaged Individuals (HDI). Preference will be given to suitable candidates who will assist the ICC in addressing its current transformational needs.
Persons with disabilities are encouraged to apply.
Applications must reach the Human Resources Department, Durban ICC, via e-mail: recruitment@icc.co.za
Closing date for the CV submission is 02 December 2025
Applicants who do not meet the minimum requirements will automatically be disqualified from consideration.
Applicants who have not been contacted 30 days after the closing date should consider themselves unsuccessful.
Lorrel Mahomed
SENIOR HR MANAGER