Executive Chef

Tsebo Solutions Group; Bellville; On-site; ZAR 900,000 - 1,100,000; Full time

Job summary

Tsebo Solutions Group seeks a seasoned culinary manager to lead all kitchen operations for a corporate contract. Develop seasonal menus, ensure consistent high-quality food and presentation, and drive cost control and waste reduction.

Oversee procurement, inventory, and compliance with HACCP and health regulations, while mentoring teams for exceptional dining experiences. Candidate should have 5–8 years in senior culinary management within corporate catering, with strong leadership and software

Qualifications

• Grade 12 or equivalent.
• Culinary qualification or Chef certification.
• 5–8 years of senior culinary management experience in corporate/large-scale catering.

Responsibilities

• Lead kitchen operations across the corporate contract.
• Develop innovative, seasonal menus and client-focused offerings.
• Ensure high-quality food and presentation; manage production and portions.
• Drive food cost management, budgeting, and waste reduction.
• Oversee procurement, stock control and inventory management.
• Ensure HACCP, health and hygiene compliance.
• Mentor and develop kitchen teams; support events and functions.
• Collaborate with clients to deliver exceptional dining experiences.

Skills

Menu engineering

Food cost control

Culinary techniques

HACCP knowledge

Leadership

Office/Catering software

Education

Grade 12

Culinary qualification

Chef certification

Tools

Microsoft Office

Catering management systems

Job description

Duties & Responsibilities

Lead and manage all kitchen operations across the corporate contract. Develop innovative, seasonal, and client-focused menus. Ensure the consistent delivery of high-quality food and presentation standards. Manage food production, portion control, and quality assurance processes. Drive food cost management, budgeting, and waste reduction initiatives. Oversee procurement, stock control, and inventory management. Ensure full compliance with food safety, HACCP, health, and hygiene regulations. Lead, mentor, train, and develop kitchen teams to achieve operational excellence. Collaborate with clients and stakeholders to deliver exceptional dining experiences. Manage executive dining, boardroom catering, functions, and special events. Monitor operational performance and implement continuous improvement initiatives. Ensure all kitchen equipment is maintained and operated safely. Foster a positive team culture and promote employee engagement.

Skills and Competencies

Proven experience managing multiple food service offerings and high-volume operations. Strong financial acumen with experience managing food costs, labour budgets, and kitchen profitability. Extensive knowledge of culinary techniques, menu engineering, and current food trends. Comprehensive understanding of HACCP, food safety, and health and safety requirements. Strong leadership, coaching, and team development skills. Computer literacy, including Microsoft Office and catering management systems. Ability to work flexible hours to support operational and event requirements.

Qualifications

• Grade 12 or equivalent qualification.
• Relevant Culinary Qualification, Professional Cookery Diploma, or Chef Certification.
• Minimum 5–8 years’ senior culinary management experience, preferably within corporate catering, contract catering, hospitality, hotels, conferencing, or large-scale food service operations.