Executive Chef

Tsebo Group; Pretoria; On-site; ZAR 600 000 - 750 000; Full time

Job summary

A leading integrated workplace management firm in Pretoria is seeking an exceptional Executive Chef to lead culinary operations across high-volume kitchens. The role demands strong leadership in food production, innovative menu designs, and a deep understanding of HACCP and food safety regulations. The ideal candidate will have at least 5 years of experience in a similar high-volume or multi-unit kitchen environment, complemented by strong financial acumen and effective team management skills.

Qualifications

• Minimum 5 years' experience as an Executive Chef in a high-volume kitchen.
• Strong knowledge of HACCP, food safety, and hygiene regulations.

Responsibilities

• Take ownership of food production and presentation across kitchens.
• Design and execute balanced menus for high-volume production.
• Maintain control over kitchen operations and quality assurance.
• Lead and develop a multi-skilled culinary team.
• Drive stock management and food cost controls.
• Enforce HACCP compliance and maintain hygiene standards.
• Support the execution of large-scale catering functions.

Skills

Leadership in multi-kitchen operations

Culinary creativity

Food safety knowledge

Financial management

Presentation skills

Team training and motivation

Problem-solving under pressure

Communication skills

Education

Matric (Grade 12)

Professional Culinary Qualification

Job description

About Us

Fedics is seeking an exceptional Executive Chef to lead our culinary team across multiple high-volume kitchens within our automotive division.

This is a dynamic leadership role at the heart of our operation, ideal for a creative yet operationally astute culinary professional - someone with a refined palate, a deep understanding of food trends, and the proven ability to deliver consistent quality at scale.

If you have a passion for food innovation, thrive in complex production environments, and are driven by excellence in both flavour and efficiency, we'd love to meet you.

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 & Responsibilities

• Take full ownership of all food production and presentation across the main and satellite kitchens on-site.
• Design and execute innovative, balanced menus that combine culinary flair with efficient, high-volume production methods.
• Maintain full control over kitchen operations - from workflow and staffing to quality assurance and cost management.
• Ensure seamless day-to-day operations across all production points, resolving challenges swiftly and maintaining service excellence.
• Lead, inspire, and develop a multi-skilled culinary team, fostering creativity, consistency, and professional growth.
• Uphold high standards of taste, presentation, and portion control while maintaining strict cost and waste targets.
• Drive disciplined stock management, batch cooking, and food cost controls to achieve targeted cost of sales (COS).
• Enforce HACCP compliance and ensure all kitchens consistently exceed hygiene and safety audit expectations.
• Stay ahead of culinary trends, introducing new ideas that elevate both the dining experience and operational efficiency.
• Support the successful execution of VIP events and large-scale catering functions on-site.
• Promote a positive, safe, and performance-driven kitchen culture across all areas of responsibility.

Skills and Competencies

• Strong leadership in multi-kitchen or large-scale catering operations
• Proven ability to balance culinary creativity with high-volume production efficiency
• Deep understanding of food safety, HACCP, and kitchen best practices
• Sharp financial acumen with experience managing food costs and budgets
• Exceptional eye for presentation, taste, and innovation
• Effective trainer, mentor, and motivator of diverse teams
• High resilience, adaptability, and problem-solving under pressure
• Excellent communication and interpersonal skills

Qualifications

• Matric (Grade 12)
• Professional Culinary Qualification
• Minimum 5 years' experience as an Executive Chef in a high-volume or multi-unit kitchen operation
• Strong knowledge of HACCP, food safety, and hygiene regulations (essential)