Executive Chef -Johannesburg Talentpool

Tsebo Solutions Group is hiring for the Executive Chef -Johannesburg Talentpool role in Johannesburg, Gauteng. The role closes on 6 May 2026. Applicants should review the requirements and apply through the official vacancy page.

Minimum Requirements

• • Relevant tertiary qualification and/or equivalent in the food industry
• • Minimum matric
• • Minimum of 4 years’ management and professional cookery Experience and to oversee and direct all aspects of the kitchen 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.
• • Demonstrate leadership, innovation & commitment
• • Ability to produce high volume of work in a timely manner which is accurate, complete and of high quality
• • Interpersonal and communication skills (verbal and written)
• • Strong financial/business acumen and understanding of food cost and labour efficiencies
• • Computer literate
• • Organising and planning skills
• • Team player that is production driven
• • Knowledge sharing culture - able and willing to do hands on skills training at units
• • Great Time-keeping and excellent food skills
• • Strong in functions
• • Relationship building - network and keep a good line of communication open with clients
• • Strong client and customer service skills (customer centric)
• • Disciplinary procedures knowledge / Basic HR & IR
• • Attention to detail with general admin and management skills
• • All aspects of purchasing, food preparation & presentation
• • Menu design, planning & implementation
• • Ensure that all equipment/stock/uniforms under chef’s control are managed and kept secure
• • Sound understanding of food costing.
• • Prepared to assist in other units when required
• • Maintain complete control of the kitchen at all times
• • Spot problems and resolve them quickly and efficiently
• • Charged with maximizing the productivity of the kitchen staff, as well as managing a team of kitchen staff
• • Ensure that quality culinary dishes are served on schedule; the approving of all prepared food items that leave his or her kitchen
• • Produce menus which demonstrate flair, imagination and an upmarket awareness that meets customer needs and VIP function preferences.
• • High levels of food quality and presentation reflecting traditional and modern cuisine
• • 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 to Health and Safety standards on the complex.
• • Promote and ensure a safe working environment to guests and staff
• • Maintain all GMP’s; QA documents and best practices
• • Controls such as weekly stock takes/stock rotation /per stock levels to be maintained
• • Portion control /Reduce Pilferage/Losses /Batch cooking system in place
• • Ensure a consistent Food and Beverage COS are maintained & Improved
• • Attend nominated courses for personal development and growth
• • Stay abreast with food trends
• • Maintain a high standard of function presentation and skill
• Skills and Competencies • Demonstrate leadership, innovation & commitment
• Duties & Responsibilities • All aspects of purchasing, food preparation & presentation
• and to oversee and direct all aspects of the kitchen 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.

Responsibilities

• • All aspects of purchasing, food preparation & presentation
• • Menu design, planning & implementation
• • Ensure that all equipment/stock/uniforms under chef’s control are managed and kept secure
• • Sound understanding of food costing.
• • Prepared to assist in other units when required
• • Maintain complete control of the kitchen at all times
• • Spot problems and resolve them quickly and efficiently
• • Charged with maximizing the productivity of the kitchen staff, as well as managing a team of kitchen staff
• • Ensure that quality culinary dishes are served on schedule; the approving of all prepared food items that leave his or her kitchen
• • Produce menus which demonstrate flair, imagination and an upmarket awareness that meets customer needs and VIP function preferences.
• • High levels of food quality and presentation reflecting traditional and modern cuisine
• • 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 to Health and Safety standards on the complex.
• • Promote and ensure a safe working environment to guests and staff
• • Maintain all GMP’s; QA documents and best practices
• • Controls such as weekly stock takes/stock rotation /per stock levels to be maintained
• • Portion control /Reduce Pilferage/Losses /Batch cooking system in place
• • Ensure a consistent Food and Beverage COS are maintained & Improved
• • Attend nominated courses for personal development and growth
• • Stay abreast with food trends
• • Maintain a high standard of function presentation and skill