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)