Executive Chef

Empact Group; Johannesburg; On-site; ZAR 200,000 - 300,000; Full time

Job summary

A leading catering company in Gauteng is seeking an experienced Executive Chef to manage food preparation and presentation. The ideal candidate will have 5-10 years of experience, overseeing multiple outlets and teams. Responsibilities include menu development, staff management, and ensuring culinary excellence. A degree in culinary science is preferred, along with leadership and communication skills.

Qualifications

• 5-10 years of proven experience as Executive Chef.
• Experience overseeing more than one outlet.
• Matric qualification is preferable.
• Own Car and Driver's License essential.

Responsibilities

• Direct food preparation in collaboration with team.
• Provide quality plates and meals.
• Manage kitchen staff and operations.
• Ensure adherence to health regulations.

Skills

Leadership skills

Food preparation management

Inventory management

Communication skills

Education

Degree in culinary science or related certificate

Job description

Job title : Executive Chef

Job Location : Gauteng, Johannesburg Deadline : August 23, 2025 Quick Recommended Links

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Required minimum education and work experience.

Matric qualification is preferable.

5-10 years of proven experience as Executive chef

Desirable overseeing more than one outlet,

Degree in culinary science or related certificate / diploma

Staff Compliment of over 50 to 100 employees.

Other requirements :

Own Car and Drivers Licence Essential

Key Performance Areas

Management of Food Preparation and Presentation

Directing food preparation in collaboration with the team and management.

Taking responsibility for more technical elements of cuisine.

Provides quality plates and meals, including in both design and taste.

Responsible for the smooth running of both kitchen departments.

Developing unique and appropriate menus with new or existing creations ensuring a variety and quality of the servings

Timeous production of quality food at an optimal cost under hygienic conditions

Assisting and directing kitchen staff in meal preparation, creation, plating, and delivery

Ensuring proper portion control is always managed.

Supervising all food preparation daily

Management of Kitchen

Leadership of the kitchens

Managing the kitchen staff, schedule management, and handling disciplinary and HR issues.

Being the voice of the kitchen when communicating with servers

Maintaining the kitchen and all surrounding areas in conditions that meet the company standards and health regulations

Ensure kitchen equipment is maintained and functioning at all times

Ensure staff have required utensils

Ensure all kitchen staff is wearing the correct uniform at all times

Inventory and Costing Management

Identify ways to reduce spoilage / waste of infrequently used items.

Assists with menu planning, inventory, and management of supplies.

Monitoring inventory and only purchasing supplies and food from approved suppliers together with the office administrator and head chef

Ensure stock levels are sufficient and new stock is ordered timeously following company procedure and providing relevant reports thereof.

Daily Tiebacks conducted and signed off.

Must have Knowledge and understanding of budget management

Leadership

Have Leadership skills that will allow operations to run in case of absence.

Ensure respectful communications with customers and suppliers when handling queries.

Ensure good relationships and teamwork is maintained with staff and aid resolve queries.

Ensure good relationships exist with suppliers, customers, intercompany departments, and related parties.

The Head chef leads a team of chefs in cooking and preparing meals, including checking food quality and overseeing cooking techniques.

Human Capital Management

Conduct bi-annual performance reviews with staff members under your supervision

Ensure staff morale is maintained and improved over time

Identify, support, and raise staff training needs

Execute staff disciplinary processes as per company policy

Determine required staff complement per shift to meet the demands of the business together with the admin department.

Occupational Health and Safety

Responsible to enforce the Company’s OH&S policies and procedures daily.

Experience in the ISO22000 management of a Kitchen

Ensure staff is trained in all OH&S aspects and adheres to the requirements.

Identify risk areas to ensure all OH&S regulations are adhered to

Completing food hygiene documents to comply with the law and writing environmental health reports when necessary.

Reporting Structure

This role has a matrix reporting structure to the Project Manager, Regional Manager, and General Manager

Cook / Catering / Confectionery jobs