Job Description

About Us

We are in search of a

Executive Chef

to join our team in the Western Cape.



The overall purpose of the

Executive Chef

is to lead and manage culinary operations across a complex environment, including a large central production kitchen and multiple retail outlets. The role focuses on delivering innovative menus, ensuring operational excellence, and driving commercial growth through entrepreneurial initiatives while maintaining a strong customer-centric approach.



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

Oversee all kitchen operations within the complex, ensuring compliance with Tsebo standards and food safety regulations. Manage a large central production kitchen to support multiple sites and retail outlets. Develop and implement creative, cost-effective menus aligned with client and customer expectations. Drive menu innovation and seasonal updates to enhance customer experience. Monitor food quality, portion control, and presentation standards across all units. Manage budgets, control costs, and optimize resources to achieve financial targets. Lead, train, and motivate culinary teams to deliver exceptional service and maintain high standards. Foster strong client relationships and respond to feedback proactively. Identify and implement entrepreneurial opportunities to grow revenue streams.

Skills and Competencies

Culinary research and development Menu engineering and innovation Food costing and budget management HACCP and food safety compliance Kitchen operations and workflow optimisation Supplier and inventory management Culinary trend analysis and application Recipe standardisation and documentation Quality assurance and control Client relationship management Leadership and forward thinking

Qualifications

Minimum of 5 years' senior culinary experience, with a proven ability to manage diverse culinary teams and deliver high-quality food across varied palates. Formal culinary qualification (e.g., Diploma in Culinary Arts, Professional Chef Certification) is essential. * Experience in menu innovation, food research and development, and service excellence within large-scale or multi-site operations is highly advantageous.