Talent Pool: Executive Chef

Job Title

Executive Chef - Talent Pool

Company/Organisation Name

Tsebo Catering

Location

Cape Town

About the Role

Are you a passionate culinary leader with a track record of delivering exceptional food experiences? We are building a Talent Pool of Executive Chefs for upcoming opportunities across our various portfolios. We are looking for innovative, commercially minded culinary professionals who can lead high-performing kitchen teams, drive operational excellence, and create outstanding dining experiences while maintaining the highest standards of food quality, safety, and customer satisfaction.

Duties & Responsibilities

• Lead and manage all aspects of kitchen operations.
• Develop innovative, high-quality menus that meet client and customer expectations.
• Drive food quality, presentation, and consistency across all catering operations.
• Manage food costs, budgeting, forecasting, and stock control.
• Lead, coach, and develop culinary teams to achieve operational excellence.
• Ensure compliance with food safety, hygiene, and health & safety regulations.
• Oversee procurement, supplier relationships, and inventory management.
• Introduce new food trends, concepts, and service innovations.
• Maintain high levels of customer satisfaction and client engagement.
• Ensure kitchens operate efficiently while meeting financial and operational targets.

Skills and Competencies

• Culinary innovation and creativity.
• Leadership and team development.
• Financial and commercial acumen.
• Client and customer focus.
• Planning and organizational skills.
• Problem-solving and decision-making.
• Quality and service excellence.
• Ability to perform under pressure in a fast-paced environment.

Qualifications

• Relevant Culinary Qualification or Professional Chef Certification.
• Minimum 5 years' experience in a Senior Chef or Executive Chef role.
• Experience within contract catering, hospitality, healthcare, education, corporate dining, or large-volume food service environments.
• Strong knowledge of food safety, HACCP, and quality management systems.
• Proven experience managing food and labour costs.
• Excellent people management and leadership skills.
• Strong administrative and reporting capabilities.
• Proficiency in Microsoft Office and catering management systems.