Executive Chef

Duties & ResponsibilitiesEnsure all menus are developed, updated, and aligned with seasonal availability Plan and implement menus using Tsebo Retail for costing and control Maintain high standards of food preparation, presentation, and quality Ensure compliance with food safety, hygiene, and statutory regulations Manage food costing to ensure maximum gross profit Monitor and control stock levels, storage, and rotation procedures Conduct regular stocktakes and manage procurement processes Oversee purchasing in line with company policies (daily, weekly, monthly) Ensure all equipment, stock, and uniforms are well maintained and secured Manage kitchen operations to meet production and service standards Supervise Sous Chefs, Junior Chefs, and kitchen staff Plan and manage staff rosters according to business needs Drive staff productivity, discipline, and performance management Conduct staff training on food preparation, portion control, and presentation Support ongoing skills development and training initiatives Monitor time and attendance and report absenteeism Maintain strong financial controls and monitor daily operational costs Assist with budgeting, reporting, and profit improvement plans Ensure accurate data capturing and reporting using Tsebo systems Maintain good client and guest relations Resolve customer complaints and food-related issues promptly Ensure service delivery meets company standards and audit requirements Report maintenance issues and operational concerns timeously Assist with events, functions, and special requirements Conduct departmental meetings and ensure effective communication Assist other departments when required Perform any additional duties as requested by management within reason

Skills and CompetenciesStrong leadership and team management skills Excellent interpersonal and communication skills (verbal & written) Strong financial and business acumen Knowledge of food costing, budgeting, and labour control High attention to detail and organisational skills Strong planning and time management ability Ability to work under pressure and meet deadlines Customer-focused with strong client relationship skills Problem-solving and decision-making ability Ability to train, mentor, and develop staff Strong administrative and reporting skills Computer literacy (including Tsebo Retail systems) Ability to maintain high quality and productivity standards Knowledge of HR practices, discipline, and employee relations Innovation and ability to keep up with food and market trends

QualificationsRelevant culinary qualification or equivalent experience Matric (Grade 12) Minimum 4 years’ management and professional cookery experience (essential) Experience with Tsebo Retail Valid driver’s licence and reliable vehicle Training and development experience Fine dining experience is advantageous