Executive Chef - Gauteng

• 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.

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.

Skills and Competencies

• Multi-Site Kitchen Management
• 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 experience managing multiple kitchens, or multi-site catering operations within a contract catering, hospitality, healthcare, education, or business and industry environment.

Qualifications

• Relevant Culinary Qualification Diploma or equivalent
• Minimum 5–8 years' experience as an Executive Chef or Senior Chef
• Experience across multiple segments Business & Industry, Healthcare, Education, or Retirement advantageous
• Strong leadership and people management skills
• Excellent knowledge of food trends, menu planning, and cost controls
• Willingness and ability to travel extensively
• Valid driver's license

Deadline:5th August,2026