Executive Chef

Duties & Responsibilities

• Lead and manage daily kitchen operations
• Plan menus that align with client needs, budgets, and TsAfrika standards.
• Oversee food preparation, presentation, and portion control
• Maintain high standards of hygiene, safety, and quality compliance.
• Manage stock, food cost, and wastage in line with Tsebo controls.
• Train, guide, and supervise kitchen staff.
• Ensure consistent customer satisfaction through high-quality meals.
• Support operational requirements of the site and broader TsAfrika team.
• Monitor and manage a cost-effective production process reflecting best practices.
• Monitor and manage hygiene standard and status in all kitchens - 90 % external audit.
• Maintain and manage HACCAP standard of complex /food sample management.
• Ensure the compliance of Health and Safety standards on the complex.
• Portion control /Reduce Pilferage/Losses /Batch cooking system in place.
• Ensure a consistent Food and Beverage COS are maintained and Improved.
• Stay abreast with food trends.
• Maintain a high standard of function presentation and skill.
• Demonstrate creativity and innovation in menu development, food presentation and culinary concepts.

Skills and Competencies

• Demonstrate leadership, innovation and commitment
• Strong knowledge of large-scale food production and menu planning
• Ability to design cost-effective menus aligned to client requirements
• Strong understanding of HACCP, food safety, and hygiene standards
• Stock management, portion control, and food cost control
• Skilled in planning, preparing, and presenting meals at a high quality standard
• Ability to manage kitchen equipment, safety procedures, and maintenance needs
• Competent in managing production schedules and workflow in a busy kitchen
• Strong leadership and ability to guide, coach, and motivate kitchen teams
• Good communication and relationship-building skills
• Ability to work well under pressure in a fast-paced catering environment
• Problem-solving and decision-making abilities
• Adaptability and openness to change
• Customer-centric mindset with a focus on service excellence
• Disciplinary procedures knowledge / Basic HR & IR
• Attention to detail with general admin and management skills

Qualifications

• Professional culinary qualification
• Minimum matric
• At least 5 years’ experience as a Senior Chef or Executive Chef in contract catering, or large-scale food production.
• Strong knowledge of food safety standards (HACCP).
• Proven leadership and team management experience.
• Ability to work in a fast-paced, client-focused environment.
• Must have reliable vehicle and driver’s license
• Training background
• Fine dining upmarket restaurant experience