Executive Chef - Talent pool

Tsebo Solutions Group is hiring for the Executive Chef - Talent pool role in Johannesburg and Pretoria, Gauteng. The role closes on 19 May 2026. Applicants should review the requirements and apply through the official vacancy page.

Minimum Requirements

• Matric
• Professional Chef qualification (e.g. City & Guilds, Diploma in Professional Cookery, or equivalent)
• Additional culinary or hospitality management training will be advantageous
• Strong culinary leadership with the ability to standardise quality across multiple sites
• Proven Duties & Responsibilities Culinary Leadership and Standards Provide overall culinary leadership across multiple sites within the assigned region
• Ensure consistent execution of menus, recipes, portion control, plating, and presentation
• Conduct regular site visits and kitchen walkabouts to monitor standards and provide hands-on support
• Act as the senior culinary authority, addressing food quality and execution challenges
• Drive menu development aligned to client requirements, dietary needs, seasonality, and cost parameters
• Adapt menus to suit different environments and service styles, including corporate and function catering
• Introduce new ideas and food trends while maintaining operational practicality
• Support menu tastings, food demonstrations, and culinary presentations
• Be visible and hands-on during functions, VIP events, and high-profile services
• Support unit teams with planning, preparation, execution, and post-function reviews
• Ensure function menus meet quality, presentation, and service standards
• Mentor, coach, and develop chefs and kitchen teams across all units
• Conduct practical, on-the-job training in cooking techniques, plating, and kitchen management
• Identify skills gaps and implement targeted development plans
• Build a strong pipeline of future senior chefs within the region
• Ensure compliance with food safety standards, HACCP principles, and hygiene regulations
• Reinforce correct kitchen procedures, cleanliness, and safe food handling
• Support audits, inspections, and corrective action plans
• Support menu costing, portion control, and yield management
• Drive food waste reduction through improved planning and execution
• Balance culinary creativity with commercial and operational requirements
• Build and maintain effective working relationships with clients and internal stakeholders across the region
• Act as the senior culinary representative, providing assurance on food quality and standards
• Engage with clients to understand expectations and incorporate feedback into culinary delivery
• Support client meetings, tastings, and menu presentations where required
• Work closely with Operations and Unit Managers to ensure alignment with contract requirements
• Represent Fedics professionally at all times
• 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.
• Skills and Competencies Strong culinary leadership with the ability to standardise quality across multiple sites
• Proven Duties & Responsibilities Culinary Leadership and Standards
• Provide overall culinary leadership across multiple sites within the assigned region
• Menu Development and Innovation
• Functions and Special Events
• Training, Coaching and Upskilling
• Food Safety, Quality and Compliance
• Cost Control and Operational Efficiency
• Stakeholder and Client Engagement
• d Executive Chefs to provide regional culinary leadership across the Pretoria and Johannesburg areas. The purpose of the role is to lead, standardise, and continuously improve culinary delivery by driving food quality, consistency, innovation, and skills development. The Executive Chef will be a visible culinary leader, actively involved in functions and high-profile services, while mentoring and upskilling unit chefs to ensure strong kitchen fundamentals, compliance, and exceptional food experiences aligned to client and business requirements.

Responsibilities

• Provide overall culinary leadership across multiple sites within the assigned region
• Ensure consistent execution of menus, recipes, portion control, plating, and presentation
• Conduct regular site visits and kitchen walkabouts to monitor standards and provide hands-on support
• Act as the senior culinary authority, addressing food quality and execution challenges
• Drive menu development aligned to client requirements, dietary needs, seasonality, and cost parameters
• Adapt menus to suit different environments and service styles, including corporate and function catering
• Introduce new ideas and food trends while maintaining operational practicality
• Support menu tastings, food demonstrations, and culinary presentations
• Be visible and hands-on during functions, VIP events, and high-profile services
• Support unit teams with planning, preparation, execution, and post-function reviews
• Ensure function menus meet quality, presentation, and service standards
• Mentor, coach, and develop chefs and kitchen teams across all units
• Conduct practical, on-the-job training in cooking techniques, plating, and kitchen management
• Identify skills gaps and implement targeted development plans
• Build a strong pipeline of future senior chefs within the region
• Ensure compliance with food safety standards, HACCP principles, and hygiene regulations
• Reinforce correct kitchen procedures, cleanliness, and safe food handling
• Support audits, inspections, and corrective action plans
• Support menu costing, portion control, and yield management
• Drive food waste reduction through improved planning and execution
• Balance culinary creativity with commercial and operational requirements
• Build and maintain effective working relationships with clients and internal stakeholders across the region
• Act as the senior culinary representative, providing assurance on food quality and standards
• Engage with clients to understand expectations and incorporate feedback into culinary delivery
• Support client meetings, tastings, and menu presentations where required
• Work closely with Operations and Unit Managers to ensure alignment with contract requirements
• Represent Fedics professionally at all times
• Culinary Leadership and Standards
• Menu Development and Innovation
• Functions and Special Events
• Training, Coaching and Upskilling
• Food Safety, Quality and Compliance
• Cost Control and Operational Efficiency
• Stakeholder and Client Engagement