Executive Chef

Fedics are recruiting for an Executive Chef to join our team. The successful candidate will be responsible for delivering an exceptional culinary experience while overseeing and directing all aspects of kitchen operations.The ideal candidate will be a progressive, on-trend individual with exceptional leadership and people management skills, along with a collaborative management approach. As a leading African Integrated Workplace Management Solutions Provider, Tsebo Solutions Group offers clients reduced costs, risks, 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 understands every nuance of our clients’ needs.

Duties & Responsibilities

Oversee all aspects of purchasing, food preparation, and presentation Menu design, planning, and implementation Ensure all equipment, stock, and uniforms under the chef’s control are well managed and kept secure Demonstrate a sound understanding of food costing Assist in other units when required Maintain full control of the kitchen at all times Identify problems and resolve them quickly and efficiently Maximise productivity and effectively manage the kitchen team Ensure high-quality dishes are prepared and served on schedule, approving all food leaving the kitchen Develop menus that demonstrate flair, creativity, and an upmarket approach, aligned to customer needs and VIP function requirements Maintain high levels of food quality and presentation, reflecting both traditional and modern cuisine Monitor and manage a cost-effective production process aligned with best practices Ensure hygiene standards are maintained (target: 90% external audit score) Maintain HACCP standards, including food sample management Ensure compliance with Health and Safety standards across the site Promote and maintain a safe working environment for both staff and guests Maintain GMPs, QA documentation, and best practices Implement controls such as weekly stock takes, stock rotation, and par stock level management Ensure portion control and reduce pilferage and losses through batch cooking systems Maintain and improve Food & Beverage cost of sales (COS) Attend nominated training courses for personal development Stay up to date with food trends Maintain a high standard of function presentation and execution

Skills and Competencies

Strong leadership, innovation, and commitment Ability to produce a high volume of work in a timely, accurate, and high-quality manner Excellent interpersonal and communication skills (verbal and written) Strong financial and business acumen, including understanding of food cost and labour efficiencies Computer literacy Strong planning and organisational skills Team player with a production-driven mindset Ability and willingness to share knowledge and conduct hands-on training across units Excellent time management and strong culinary skills Strong experience in functions and events Strong relationship-building skills with clients and stakeholders Customer-centric approach Basic HR and IR knowledge, including disciplinary procedures Strong attention to detail with administrative and management tasks

Qualifications

Relevant tertiary qualification in the food industry or equivalent Minimum Matric Minimum of 4 years’ management and professional cookery experience (essential) Experience with MyMarket and Menutec (essential) Valid driver’s licence and reliable vehicle Training experience or background Proven experience in functions and events