Regional Executive Chef - Western Cape at Tsebo Solution

• We are in search of a Regional Executive Chef to join our team in the Western Cape.
• The overall purpose of the Regional Executive Chef is to lead culinary excellence across the Western Cape by driving research and development, applying culinary science, and fostering a culture of innovation and service excellence. This role inspires teams to deliver high-quality, diverse, and passionate food experiences that reflect Tsebo’s values and commitment to continuous improvement.

Duties & Responsibilities    

• Lead menu innovation and culinary development across the region, ensuring alignment with Tsebo’s standards and client expectations.
• Drive research and development initiatives to enhance food quality, presentation, and nutritional value.
• Provide strategic culinary leadership and mentorship to regional kitchen teams, fostering a culture of excellence and continuous improvement.
• Collaborate with Operations to ensure seamless service delivery and operational efficiency.
• Engage with clients to understand their needs and translate them into exceptional food experiences.
• Promote and uphold Tsebo’s values through consistent service excellence and team engagement.
• Monitor food trends and implement creative solutions that cater to diverse palates and dietary requirements.

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.

Deadline:27th January,2026