Executive Chef

Tsebo Group; Gauteng; On-site; ZAR 500 000 - 700 000; Full time

Job summary

A leading catering solutions provider in South Africa is seeking an experienced Executive Chef to manage kitchen operations and deliver high-quality meals. Responsibilities include menu planning, staff management, and maintaining food safety standards. The ideal candidate will have a strong culinary background with over 5 years of high-volume experience, and excellent leadership skills. This position offers a chance to innovate and lead in a dynamic environment.

Qualifications

• Proven leadership in multi-kitchen environments, including high-volume operations.
• Minimum 5 years' experience as an Executive Chef in a high-volume environment.
• Extensive knowledge of food safety regulations, HACCP, and kitchen best practices.

Responsibilities

• Lead day-to-day kitchen operations, delivering fresh meals for employees.
• Plan, design, and implement innovative, cost-effective menus.
• Manage and mentor kitchen staff, ensuring a motivated team.
• Maintain compliance with HACCP standards and food safety regulations.
• Oversee catering for corporate meetings and events.

Skills

Leadership

Food safety regulations

Financial management

Menu innovation

Time management

Communication skills

Mentoring

Operational efficiency

Education

Matric

Professional Culinary Qualification

Job description

About UsFedics is seeking an experienced and visionary Executive Chef to lead our corporate contract catering kitchen in Midrand.

This is a dynamic leadership role where culinary expertise meets operational excellence.

You will oversee daily employee dining as well as corporate and executive functions, ensuring consistent quality, taste, and presentation at all times.

As a leading African Integrated Workplace Management Solutions Provider, Tsebo Solutions Group offers clients reduced costs, risk and complexities together with increased quality, efficiency and productivity.

We specialise in Catering, Facilities Management, Cleaning and Hygiene, Pest Control, Protection, Energy, Procurement, Workspace Design, Engineering, Remote Camps, and more.

Developing our people - the heart of Tsebo - is the foundation of our purpose.

The result is a knowledgeable workforce that is in touch with every nuance of our clients' needs.

DOWNLOAD OUR ONE-PAGER to find out more about who we are in a nutshell.Duties & ResponsibilitiesLead day-to-day kitchen operations, delivering fresh, high-quality meals for employees.

Plan, design, and implement innovative, cost-effective menus for daily dining and corporate functions.

Manage and mentor kitchen staff, ensuring a high-performing, motivated team.

Maintain full compliance with HACCP standards, food safety, and hygiene regulations.

Achieve 90%+ scores on external hygiene and safety audits.

Ensure compliance with Health & Safety legislation and Fedics' internal standards across all kitchen areas.

Promote a safe working environment for both staff and guests.

Monitor food costs, stock levels, and portion control to maintain operational efficiency and reduce waste.

Oversee catering for corporate meetings, executive events, and client hospitality, ensuring excellence in presentation and service.

Ensure kitchen equipment, uniforms, and assets are properly maintained.

Attend Fedics training and development courses for continued professional growth.

Stay informed of local and international food trends to keep menus innovative and competitive.

Maintain a high standard of function catering and presentation.

Be available to support other Fedics units when necessary.

Collaborate with client representatives to meet dietary requirements, preferences, and service expectations.

Skills and CompetenciesProven leadership in multi-kitchen environments, including high-volume operations.

Extensive knowledge of food safety regulations, HACCP, and kitchen best practices.

Strong financial management skills, including budgeting, food costing, and cost control.

Excellent time management with the ability to perform under pressure.

Creative flair for menu innovation and food presentation.

Strong communication and interpersonal skills.

Effective in training, mentoring, and performance management.

Ability to maintain consistent quality and operations across multiple kitchens.

Minimum 5 years' experience as an Executive Chef in a high-volume environment.

QualificationsMatric Professional Culinary Qualification