The hospitality industry is a dynamic and diverse sector with many opportunities. While the barrier to entry for many junior positions is quite low, pursuing a successful career and rising to the top in this industry requires specialised training. In this article, we will look at the different roles within the kitchen, with a specific focus on the top job, that of an executive chef.
The hospitality industry is as broad as it is dynamic. It includes various services, including lodging, event planning, travel and food and beverage. Despite still being below what it was prior to the Covid-19 pandemic, the hospitality industry was estimated at $4.7 trillion dollars in 2023, accounting for more than 9% of the world’s GDP.
A recent report on the South African hospitality sector by Mordor Intelligence predicts that it will grow by 4.48% from 2024 to 2029. While that might not seem like a particularly high growth rate, it is well ahead of the broader economy’s average growth, which was just 0.6% for 2023. The report also noted that much of this growth is driven by the country’s tourism sector, which is expected to greatly support the country in the coming years as it experiences 7.6% growth, as predicted by the WTTC Economic Impact Report.
The hospitality industry employs people with vastly different sets of skills to carry out all the diverse roles across this multifaceted sector. This means that specialised training is essential to ensure employees have the skills and knowledge they need to perform their roles effectively. This training can range from basic customer service skills to advanced culinary techniques and hospitality management strategies.
Hospitality professionals must also stay up to date with the latest trends, technologies and best practices as the industry continues to evolve. Training programmes such as the Postgraduate Diploma in Hospitality Management offered by the Tshwane University of Technology (TUT) equip individuals with the skills and knowledge needed for management roles across the many different areas of hospitality.
Executive chefs are the most senior culinary professionals within a restaurant or hospitality establishment. Also known as head chefs or chefs de cuisine, executive chefs are responsible for all kitchen operations and ensuring that these operations align with the rest of the establishment. Next, we will look at what the job entails and what it takes to rise to this position.
An executive chef is a highly skilled and experienced professional who is responsible for the overall direction and management of a kitchen. They are responsible for overseeing the kitchen operations and ensuring the quality and consistency of the food.
Executive chefs often work in high-end restaurants, hotels and resorts, where they are expected to create innovative and high-quality dishes. The role requires a blend of culinary expertise, leadership skills and business acumen.
To excel as an executive chef requires a combination of technical skills, creativity, and leadership abilities. They must master a range of core skills and competencies to be able to effectively carry out the following responsibilities.
Executive chefs must have a deep understanding of culinary techniques and be able to create innovative dishes that appeal to a wide range of palates. They need to blend practicality with creativity to develop unique recipes and menus that stand out in a competitive market.
Depending on the size of the establishment, the executive chef may also work together with the beverage operations manager, bar manager or sommelier to pair dishes with different wines and other beverages.
Menus should adapt to changing trends and preferences in the culinary world, requiring that executive chefs understand market trends, customer preferences and dietary requirements. A well-designed menu can enhance the dining experience and drive the success of a restaurant.
As the person in charge of all kitchen operations, executive chefs need the skills to lead and manage their team. Good leadership skills help executive chefs motivate and direct a team of chefs and kitchen staff, delegate tasks, resolve conflicts and maintain a positive working environment.
They also need to have strong communication to coordinate with other departments and ensure that the kitchen operations run smoothly and in alignment with the rest of the establishment. They are also responsible for strategic managerial decisions such as implementing changes to adapt to changing trends and recruitment of new kitchen staff.
An executive chef’s responsibilities go beyond just leading a team and producing quality dishes. They also need to have the financial skills to carefully manage the kitchen’s budget and costs. Budgeting and cost control tasks include setting pricing strategies, monitoring inventory levels, negotiating with suppliers and reducing food waste.
Chefs must also factor the wages of kitchen staff into their budgets and ensure that they are neither understaffed nor overstaffed. Efficient cost management contributes to the profitability and sustainability of the establishment.
Failure to comply with health and hygiene regulations is one of the quickest ways to cause a hospitality establishment to fail. Executive chefs must avoid this by maintaining high food safety and sanitation standards in their kitchens.
Executive chefs must be knowledgeable about health regulations and implement strict hygiene practices to prevent foodborne illnesses and ensure the well-being of customers. For more details on South Africa’s food safety regulations, you can read the food safety certification section further on in the article.
There are several training programmes available for those looking to become executive chefs. Executive chefs can benefit from specialised programmes on culinary techniques, but they also require broader managerial skills to oversee the kitchen’s operations.
Culinary arts programmes provide a comprehensive education in culinary techniques, food preparation and presentation. These programmes vary in duration and focus, ranging from short courses to four-year degree programmes. They are offered by vocational schools, colleges and universities.
Culinary arts programmes provide foundational training for aspiring chefs, covering essential cooking techniques, kitchen operations and food presentation. They often include practical training in professional kitchens, allowing students to develop their skills under the guidance of experienced chefs.
While such programmes provide many important practical skills needed in professional kitchens, they don’t necessarily teach the managerial skills needed by executive chefs that we spoke about earlier.
Advanced culinary technique programmes are designed for experienced chefs who want to refine their skills and learn innovative and sophisticated cooking methods. These programmes typically cover topics such as advanced pastry techniques, molecular gastronomy, sous vide cooking (French for “under vacuum”) and other unusual techniques.
These programmes can vary greatly in duration and intensity and there isn’t a set standard. They are best suited to chefs who want a career focused primarily on culinary arts rather than hospitality management.
Hospitality management courses offer a broader understanding of the industry, covering topics such as business management, marketing and human resources. They provide the kind of knowledge and skills that separate an executive chef from line cooks and sous chefs.
These courses prepare chefs for leadership roles by teaching them how to manage kitchen operations, staff and budgets effectively.
Executive chefs cannot rely on their cooking skills alone as they must also lead a team of chefs and kitchen staff. Leadership and team management training programmes teach the skills that executive chefs need to lead their kitchen staff and drive culinary excellence.
Leadership programmes usually include topics such as effective business communication, conflict management and how to identify and nurture talent within the team. A good programme will also include some basic business skills that help executive chefs manage the financial aspects of running a kitchen, such as budgeting, cost control and inventory management.
By investing in leadership and team management training, executive chefs can learn to lead their teams to culinary excellence, foster a positive work environment and contribute to the overall success of the establishment.
While many things contribute towards an establishment’s success, failure to adhere to food safety and hygiene regulations presents the biggest risk. In South Africa, food safety certification is governed by several pieces of legislation, requiring that certain standards are met before a business can offer food to the public.
The Foodstuffs, Cosmetics and Disinfectants Act (FCD Act) regulates the safety and quality of foodstuffs in South Africa. It addresses the manufacture, labelling, sale and handling of food products to ensure they are safe for human consumption. The FCD Act also empowers health inspectors and other regulatory authorities to conduct inspections of food establishments, manufacturers, and distributors. Non-compliance can result in penalties, fines or even closure of the business.
To comply with the act, establishments must meet specific standards for food safety, including permissible ingredients, contaminants and additives. It also addresses the proper handling, storage and preparation of food to prevent contamination and ensure hygienic practices. This includes ensuring that all food preparation areas are clean, that staff are trained in proper hygiene practices and that food is stored and prepared at appropriate temperatures to prevent contamination.
Before a food establishment can open to the public, it must comply with Government Regulation 638, which prescribes hygiene requirements for food premises. The regulation covers various aspects such as facility layout, construction and hygiene practices. It mandates that all food premises must obtain a Certificate of Acceptability (COA) from their local municipality.
The Department of Health’s food safety division provides various resources and training materials on food safety and hygiene. It also collaborates with local health authorities and municipalities to facilitate food safety workshops and seminars. Some industry bodies and associations also offer various training and certification programmes, such as RASA, which represents restaurant owners across South Africa.
Embarking on a journey to study hospitality management at Tshwane University of Technology (TUT) offers an exceptional opportunity to gain a comprehensive understanding of the hospitality industry. TUT’s Postgraduate Diploma in Hospitality Management programme is designed to equip students with the skills to excel in various roles within the sector, from hotel management to event coordination.
TUT offers an accredited 100% online Postgraduate Diploma in Hospitality Management, making it an ideal choice for those seeking flexibility in their studies. This programme allows students to balance their education with professional and personal commitments, providing a convenient pathway to advance their careers. The programme is also structured to allow students to start their studies at any one of six entry dates through the course of the year, meaning you don’t have to wait for a new academic year to get started.
The online format ensures that students have access to high-quality resources and support while engaging with experienced faculty members. By enrolling in this programme, individuals can enhance their expertise and open doors to leadership positions within the hospitality sector, all from the comfort of their own homes.
This two-year programme is tailored for individuals who already have a foundational understanding of hospitality and wish to take on more senior managerial roles. Students will engage with advanced topics such as strategic management, marketing and operational excellence, preparing them for senior roles in the industry. With TUT’s strong reputation, graduates will be well-positioned to take on leadership roles and make significant contributions to the ever-evolving hospitality landscape.
You can read more about the syllabus on the Postgraduate Diploma in Hospitality Management page. To qualify for this programme, applicants must have a relevant NQF Level 7 qualification, such as an Advanced Diploma in Hospitality Management or a Bachelor’s degree in Hospitality Management. If you meet those requirements and would like to learn more, please fill in the contact form to request more information to begin your journey towards a successful career in hospitality management.