Executive Chef

Tsebo Solutions Group; Gauteng; On-site; ZAR 200 000 - 300 000; Full time

Job summary

A facilities service provider is looking for an experienced Executive Chef to manage kitchen operations in Gauteng. The ideal candidate will have at least 5 years of experience in high-volume environments, overseeing staff, ensuring compliance with food safety regulations, and innovating menu design. Strong leadership and financial management skills are essential. This role is full-time and based in Johannesburg, offering a chance to lead a motivated team in delivering high-quality dining experiences.

Qualifications

• Proven leadership in high-volume kitchen operations.
• Minimum 5 years' experience as an Executive Chef.

Responsibilities

• Lead day-to-day kitchen operations.
• Manage and mentor kitchen staff.
• Ensure compliance with food safety and hygiene regulations.
• Monitor food costs and stock levels.
• Oversee catering for corporate events.

Skills

Leadership in multi-kitchen environments

Knowledge of food safety regulations

Financial management skills

Time management

Menu innovation

Communication skills

Training and mentoring

Quality maintenance

Education

Matric

Professional Culinary Qualification

Job description

Responsibilities

Lead 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 Competencies

Proven 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.

Qualifications

Matric

Professional Culinary Qualification

Seniority level: Mid-Senior level

Employment type: Full-time

Job function: Management and Manufacturing

Industries: Facilities Services

Johannesburg, Gauteng, South Africa