Executive Chef - Gauteng

Job Facts

Minimum Requirements

• Relevant Culinary Qualification (Diploma or equivalent)
• Culinary Leadership
• Menu Development and Innovation
• Commercial and Financial Acumen
• People Leadership and Team Development
• Operational Excellence
• Food Safety and Compliance
• Client Relationship Management
• Strategic Planning and Execution
• Results-Driven Mindset
• Demonstrated Duties & Responsibilities Oversee and coordinate the performance of multiple kitchens and production areas, ensuring consistency in food quality, presentation, service delivery, and operational standards.
• Manage and support Head Chefs, Sous Chefs, and kitchen management teams across various locations.
• Develop innovative, nutritious, and cost-effective menus aligned with client requirements.
• Ensure food production meets quality, presentation, and service standards.
• Drive food cost, labour cost, and gross profit targets.
• Manage stock control, procurement, and waste reduction initiatives.
• Ensure full compliance with food safety, hygiene, HACCP, and health & safety standards.
• Train, mentor, and develop culinary teams to achieve operational excellence.
• Build and maintain strong relationships with clients and key stakeholders.
• Support business growth through culinary innovation, presentations, and client retention initiatives.
• Monitor operational performance through reporting, audits, and continuous improvement programmes.
• Multi-Site Kitchen Management
• Minimum 5–8 years’ Experience d, innovative, and commercially astute Executive Chefs to join our talent pipeline for current and future opportunities nationwide.
• We are looking for passionate culinary professionals who can lead high-performing kitchen teams, deliver exceptional food experiences, drive innovation, and maintain the highest standards of food quality, food safety, and operational excellence across a variety of sectors, including Healthcare, Business & Industry, Education, Retirement, and Remote Sites.
• We are seeking an accomplished Executive Chef with proven experience managing multiple kitchens, culinary teams, and food production environments simultaneously, ensuring consistency, compliance, quality, and financial performance across diverse operations.
• d, innovative, and commercially astute Executive Chefs to join our talent pipeline for current and future opportunities nationwide.

Responsibilities

• Oversee and coordinate the performance of multiple kitchens and production areas, ensuring consistency in food quality, presentation, service delivery, and operational standards.
• Manage and support Head Chefs, Sous Chefs, and kitchen management teams across various locations.
• Develop innovative, nutritious, and cost-effective menus aligned with client requirements.
• Ensure food production meets quality, presentation, and service standards.
• Drive food cost, labour cost, and gross profit targets.
• Manage stock control, procurement, and waste reduction initiatives.
• Ensure full compliance with food safety, hygiene, HACCP, and health & safety standards.
• Train, mentor, and develop culinary teams to achieve operational excellence.
• Build and maintain strong relationships with clients and key stakeholders.
• Support business growth through culinary innovation, presentations, and client retention initiatives.
• Monitor operational performance through reporting, audits, and continuous improvement programmes.