Executive Chef -Johannesburg (Hc)
Facilities Management, Business Services
Minimum Requirements
- Excellent interpersonal and communication skills (verbal & written)
- Strong financial and business acumen
- Knowledge of food costing, budgeting, and labour control
- High attention to detail and organisational skills
- Strong planning and time management ability
- Ability to work under pressure and meet deadlines
- Customer-focused with strong client relationship skills
- Problem-solving and decision-making ability
- Ability to train, mentor, and develop staff
- Strong administrative and reporting skills
- Computer literacy (including Tsebo Retail systems)
- Ability to maintain high quality and productivity standards
- Knowledge of HR practices, discipline, and employee relations Innovation and ability to keep up with food and market trends
- Ensure all menus are developed, updated, and aligned with seasonal availability
- Plan and implement menus using Tsebo Retail for costing and control
- Maintain high standards of food preparation, presentation, and quality
- Ensure compliance with food safety, hygiene, and statutory regulations
- Manage food costing to ensure maximum gross profit
- Monitor and control stock levels, storage, and rotation procedures
- Conduct regular stocktakes and manage procurement processes
- Oversee purchasing in line with company policies (daily, weekly, monthly) Ensure all equipment, stock, and uniforms are well maintained and secured
- Manage kitchen operations to meet production and service standards Supervise Sous Chefs, Junior Chefs, and kitchen staff
- Plan and manage staff rosters according to business needs
- Drive staff productivity, discipline, and performance management
- Conduct staff training on food preparation, portion control, and presentation Support ongoing skills development and training initiatives
- Monitor time and attendance and report absenteeism
- Maintain strong financial controls and monitor daily operational costs
- Assist with budgeting, reporting, and profit improvement plans
- Ensure accurate data capturing and reporting using Tsebo systems
- Maintain good client and guest relations
- Resolve customer complaints and food-related issues promptly
- Ensure service delivery meets company standards and audit requirements
- Report maintenance issues and operational concerns timeously
- Assist with events, functions, and special requirements
- Conduct departmental meetings and ensure effective communication
- Assist other departments when required
- Perform any additional duties as requested by management within reason
- Strong leadership and team management skills
- Relevant culinary qualification or equivalent Experience while overseeing and directing all aspects of kitchen operations.The ideal candidate will be a progressive, on-trend individual with exceptional leadership and people management skills, along with a collaborative management approach.
- while overseeing and directing all aspects of kitchen operations.The ideal candidate will be a progressive, on-trend individual with exceptional leadership and people management skills, along with a collaborative management approach.
Responsibilities
- Ensure all menus are developed, updated, and aligned with seasonal availability
- Plan and implement menus using Tsebo Retail for costing and control
- Maintain high standards of food preparation, presentation, and quality
- Ensure compliance with food safety, hygiene, and statutory regulations
- Manage food costing to ensure maximum gross profit
- Monitor and control stock levels, storage, and rotation procedures
- Conduct regular stocktakes and manage procurement processes
- Oversee purchasing in line with company policies (daily, weekly, monthly) Ensure all equipment, stock, and uniforms are well maintained and secured
- Manage kitchen operations to meet production and service standards Supervise Sous Chefs, Junior Chefs, and kitchen staff
- Plan and manage staff rosters according to business needs
- Drive staff productivity, discipline, and performance management
- Conduct staff training on food preparation, portion control, and presentation Support ongoing skills development and training initiatives
- Monitor time and attendance and report absenteeism
- Maintain strong financial controls and monitor daily operational costs
- Assist with budgeting, reporting, and profit improvement plans
- Ensure accurate data capturing and reporting using Tsebo systems
- Maintain good client and guest relations
- Resolve customer complaints and food-related issues promptly
- Ensure service delivery meets company standards and audit requirements
- Report maintenance issues and operational concerns timeously
- Assist with events, functions, and special requirements
- Conduct departmental meetings and ensure effective communication
- Assist other departments when required
- Perform any additional duties as requested by management within reason
