Executive Chef at Tsebo Solution

• We are seeking an accomplished, innovative, and results-driven Executive Chef to lead our culinary operations within a prestigious corporate contract environment. The successful candidate will be responsible for overseeing all kitchen operations, driving culinary excellence, managing food cost controls, and delivering exceptional dining experiences across corporate dining, executive hospitality, functions, and events. This leadership role requires a passionate culinary professional with strong business acumen, exceptional people management skills, and a commitment to maintaining the highest standards of food quality, safety, and customer satisfaction.

Duties & Responsibilities    

• Lead and manage all kitchen operations across the corporate contract.
• Develop innovative, seasonal, and client-focused menus.
• Ensure the consistent delivery of high-quality food and presentation standards.
• Manage food production, portion control, and quality assurance processes.
• Drive food cost management, budgeting, and waste reduction initiatives.
• Oversee procurement, stock control, and inventory management.
• Ensure full compliance with food safety, HACCP, health, and hygiene regulations.
• Lead, mentor, train, and develop kitchen teams to achieve operational excellence.
• Collaborate with clients and stakeholders to deliver exceptional dining experiences.
• Manage executive dining, boardroom catering, functions, and special events.
• Monitor operational performance and implement continuous improvement initiatives.
• Ensure all kitchen equipment is maintained and operated safely.
• Foster a positive team culture and promote employee engagement.

Skills and Competencies    

• Proven experience managing multiple food service offerings and high-volume operations.
• Strong financial acumen with experience managing food costs, labour budgets, and kitchen profitability.
• Extensive knowledge of culinary techniques, menu engineering, and current food trends.
• Comprehensive understanding of HACCP, food safety, and health and safety requirements.
• Strong leadership, coaching, and team development skills.
• Computer literacy, including Microsoft Office and catering management systems.
• Ability to work flexible hours to support operational and event requirements.

Qualifications    

• Grade 12 or equivalent qualification.
• Relevant Culinary Qualification, Professional Cookery Diploma, or Chef Certification.
• Minimum 5–8 years’ senior culinary management experience, preferably within corporate catering, contract catering, hospitality, hotels, conferencing, or large-scale food service operations.

Deadline:28th July,2026