Regional Executive Chef

1 week ago

Cape Town, Western Cape, South Africa Tsebo Group Full time R600 000 - R1 200 000 per year
About Us

We are in search of a Regional Executive Chef to join our team in the Western Cape.

The overall purpose of the Regional Executive Chef is to lead culinary excellence across the Western Cape by driving research and development, applying culinary science, and fostering a culture of innovation and service excellence. This role inspires teams to deliver high-quality, diverse, and passionate food experiences that reflect Tsebo's values and commitment to continuous improvement.

As a leading African Integrated Workplace Management Solutions Provider, Tsebo Solutions Group offers clients reduced costs, risk and complexities together with increased quality, efficiency and productivity. We specialise in Catering, Facilities Management, Cleaning and Hygiene, Pest Control, Protection, Energy, Procurement, Workspace Design, Engineering, Remote Camps, and more. Developing our people - the heart of Tsebo - is the foundation of our purpose. The result is a knowledgeable workforce that is in touch with every nuance of our clients' needs. DOWNLOAD OUR ONE-PAGER to find out more about who we are in a nutshell.

Duties & Responsibilities
  • Lead menu innovation and culinary development across the region, ensuring alignment with Tsebo's standards and client expectations.
  • Drive research and development initiatives to enhance food quality, presentation, and nutritional value.
  • Provide strategic culinary leadership and mentorship to regional kitchen teams, fostering a culture of excellence and continuous improvement.
  • Collaborate with Operations to ensure seamless service delivery and operational efficiency.
  • Engage with clients to understand their needs and translate them into exceptional food experiences.
  • Promote and uphold Tsebo's values through consistent service excellence and team engagement.
  • Monitor food trends and implement creative solutions that cater to diverse palates and dietary requirements.
Skills and Competencies
  • Culinary research and development
  • Menu engineering and innovation
  • Food costing and budget management
  • HACCP and food safety compliance
  • Kitchen operations and workflow optimisation
  • Supplier and inventory management
  • Culinary trend analysis and application
  • Recipe standardisation and documentation
  • Quality assurance and control
  • Client relationship management
  • Leadership and forward thinking
Qualifications
  • Minimum of 5 years' senior culinary experience, with a proven ability to manage diverse culinary teams and deliver high-quality food across varied palates.
  • Formal culinary qualification (e.g., Diploma in Culinary Arts, Professional Chef Certification) is essential.
  • Experience in menu innovation, food research and development, and service excellence within large-scale or multi-site operations is highly advantageous.

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