Executive Chef

We are seeking an experienced and dynamic Executive Chef to oversee all aspects of the culinary operations within our establishment. The ideal candidate will be responsible for managing kitchen staff, ensuring the quality and consistency of meals, maintaining a safe and sanitary kitchen environment, and controlling food costs. This role requires a blend of culinary expertise, leadership skills, and business acumen.

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 specialize 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.

Duties & Responsibilities:

1. Lead and manage kitchen operations, ensuring high standards of food preparation, presentation, and hygiene. Oversee a team of chefs and kitchen staff, maximizing productivity and fostering teamwork. Spot and resolve problems quickly to maintain smooth kitchen operations.
2. Create innovative and market-responsive menus that reflect modern cuisine. Monitor food costs, ensure portion control, reduce waste, and maintain cost-effective production processes to uphold profitability while maintaining high-quality dishes.
3. Ensure adherence to health and safety regulations, HACCP standards, and hygiene protocols. Maintain a safe working environment, ensuring that the kitchen meets or exceeds external audit requirements, including hygiene and safety inspections.
4. Develop culinary talent by providing mentorship, training, and opportunities for personal growth. Ensure that the team is well-equipped to meet culinary standards and maintain a high level of service. Stay up-to-date with food trends and industry developments to continuously improve team skills.
5. Manage stores and stock, stock rotation, and weekly stock takes. Implement controls to reduce pilferage and loss, maintain appropriate par stock levels, and ensure a consistent and improved kitchen cost and cost of sales.

Requirements:

1. Degree/ Diploma or Higher Certificate in Culinary or related field.
2. 4 to 5 years working experience as an Executive Chef with management exposure.
3. Extensive knowledge of culinary techniques and trends.
4. Training background.
5. Fine dining upmarket restaurant experience.

Skills:

1. Strong leadership and team management skills.
2. Excellent organizational and time management abilities.
3. Exceptional communication and interpersonal skills.
4. Proficiency in kitchen equipment and tools.
5. Financial acumen and ability to manage a budget.