Executive Chef

About Us

TsAfrika is looking to appoint an Executive Chef. We are seeking an experienced culinary professional who can lead kitchen operations, deliver exceptional food quality, and uphold our service standards in a high-performance catering environment. The successful candidate will be responsible for executing the culinary experience for one our prestigeous sites and to oversee and direct all aspects of the kitchen operations as well as culinary operations. The ideal candidate will be a progressive, on trend individual with exceptional leadership and people skills, and have a collaborative approach to their management style.

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

• 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