Executive Chefs

Feedem; Johannesburg; On-site; ZAR 500 000 - 700 000; Full time

Job summary

A leading catering service is seeking an Executive Chef to oversee kitchen operations in Johannesburg, Gauteng. The ideal candidate will possess a relevant tertiary qualification, at least 8 years of experience in a similar role, and strong leadership skills. Responsibilities include planning menu items, managing kitchen staff, ensuring that all food is prepared to the highest standards, and complying with safety regulations. This position offers a dynamic work environment with ample opportunity for creative culinary expression.

Qualifications

• Minimum of 8 years of experience as an Executive Chef or Head Chef.
• Proven working experience in kitchen management.
• Ability to keep up with cooking trends and best practices.

Responsibilities

• Plan and direct food preparation and culinary activities.
• Modify or create menus that meet quality standards.
• Supervise kitchen staff’s activities.

Skills

Leadership skills

Communication skills

Problem-solving

Delegation

Education

Relevant tertiary qualification in food industry

Matric

Job description

Job Location : Johannesburg, Gauteng, South Africa Application Deadline : February 15, 2026

Job Advert Summary

• We are recruiting for a creative and proficient Executive Chefs in all aspects of food preparation with Corporate, Industrial, Education sector, to overseeing and maintain complete control of the kitchen. The Executive Chef will be responsible for planning and directing food preparation and modifying menus or create new ones that meet quality standards of the Unit.

Minimum Requirements

• Relevant tertiary qualification and/or equivalent in the food industry
• Minimum matric
• Minimum of 8 years of experience as an Executive Chef preparation and cooking
• Proven working experience as an Executive Chef or Head Chef
• Excellent record of kitchen management
• Ability to spot and resolve problems efficiently
• Capable of delegating multiple tasks
• Communication and leadership skills
• Keep up with cooking trends and best practices

Duties and Responsibilities

• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Keep time and payroll records
• Maintain a positive and professional approach with coworkers and customer

Closing Date

2026/01/22