Job Description

Fedics is seeking a skilled and visionary Executive Chef to lead our culinary team and oversee operations across multiple kitchens on-site. This role requires a seasoned professional with a passion for food innovation, strong operational management skills, and the ability to maintain consistent food quality, hygiene, and service excellence across all food production points.
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. 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 the site.
Lead menu design and implementation with a focus on creativity, cost-effectiveness, and meeting client and VIP expectations.
Manage and maintain kitchen equipment, uniforms, stock, and other assets in all kitchens under your control.
Ensure smooth day-to-day operations and maintain complete control of all kitchen areas.
Resolve operational issues quickly and efficiently to maintain service quality.
Supervise, train, and motivate a team of kitchen staff across multiple units, maximizing productivity and morale.
Ensure that all food items leaving the kitchen meet high standards of quality, taste, and presentation.
Uphold and improve portion control, batch cooking, stock rotation, and par stock levels.
Maintain accurate food cost controls and ensure that the cost of sales (COS) is consistently achieved or improved.
Conduct weekly stock takes and minimize food waste and pilferage across all kitchens.
Implement and enforce HACCP standards across all food production areas, including sampling and hygiene documentation.
Achieve 90%+ scores on external hygiene and safety audits.
Ensure compliance with Health & Safety legislation and Fedics' internal standards across all kitchen areas.
Promote a safe working environment for both staff and guests.
Attend Fedics training and development courses for continued professional growth.
Stay informed of local and international food trends to keep menus innovative and competitive.
Maintain a high standard of function catering and presentation.
Be available to support other Fedics units when necessary.
Skills and Competencies
Proven leadership across multi-kitchen environments, including remote or satellite kitchens
In-depth knowledge of food safety regulations, HACCP, and kitchen best practices
Strong financial acumen with experience in food costing and budget management
Excellent time management and ability to work under pressure
Flair for menu innovation and food presentation
Strong communication and interpersonal skills
Effective in training, mentoring, and performance management
Ability to maintain consistency in quality and operations across multiple kitchens * Minimum 5 years' experience as an Executive Chef in a high-volume environment
Qualifications

• Matric
• Professional Culinary Qualification
• Strong knowledge of HACCP, food safety systems, and hygiene regulations - Required

Skills Required