Executive Chef
Facilities Management, Business Services
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
- 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
