Executive Chef

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

Job summary

Tsebo Solutions Group is seeking a senior culinary leader to oversee all kitchen operations for a corporate contract, ensuring exceptional food quality and presentation across services.

You will design seasonal menus, manage food cost, mentor teams, and drive continuous improvements while ensuring HACCP and safety standards are met, including boardroom catering and large-scale functions.

Qualifications

• Grade 12 or equivalent qualification.
• Culinary qualification such as Professional Cookery Diploma or Chef Certification.
• 5–8 years senior culinary management experience in corporate catering or large-scale operations.

Responsibilities

• Lead and manage kitchen operations across the corporate contract.
• Develop seasonal, client-focused menus and ensure high-quality presentation.
• Control food production, portions, QA, and waste reduction.
• Oversee procurement, stock control, and inventory management.
• Ensure HACCP, health and safety compliance and equipment maintenance.
• Mentor and develop kitchen teams; support events and functions.

Education

Grade 12

Culinary qualification

Professional Cookery Diploma / 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.