Complex Executive Chef

About Us

Are you a passionate and commercially driven culinary professional with experience managing multiple food service operations? We are looking for an experienced Complex Executive Chef to lead and oversee culinary operations across a portfolio of education sites, including various retail and catering outlets.

This is an exciting opportunity for a strategic foodservice leader who thrives in a fast-paced environment and can deliver exceptional food quality, customer experiences, operational excellence, and profitability across multiple locations.

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.

• Lead and manage culinary operations across multiple education sites and retail outlets.
• Develop innovative menus aligned with client expectations, market trends, and nutritional requirements.
• Ensure consistent food quality, presentation, and service standards across all outlets.
• Drive retail growth initiatives and enhance the customer dining experience.
• Manage food production planning, stock control, procurement, and cost management.
• Monitor and improve GP targets, food costs, labour costs, and operational efficiencies.
• Ensure compliance with food safety, health and safety, and quality assurance standards.
• Lead, coach, and develop kitchen teams while fostering a high-performance culture.
• Build strong relationships with clients, site management, suppliers, and key stakeholders.
• Support mobilisations, new business initiatives, and operational projects when required.

• Minimum Matric
• Professional culinary qualification
• Recognised professional chef qualification
• At least 5 years’ experience as Regional Executive Chef in a Catering, or large-scale food production.
• Proven senior culinary leadership experience in a multi-site environment
• Strong knowledge of food safety standards (HACCP).
• Strong knowledge of food safety, hygiene, and compliance standards
• Sound commercial and cost-control experience
• Proven leadership and team management experience.
• Ability to work in a fast-paced, client-focused environment.
• Ability to travel across regions as required
• Must have reliable vehicle and driver’s license
• Training background
• Fine dining upmarket restaurant experience

• Culinary Innovation & Menu Development
• Multi-Site Operations Management
• Retail & Commercial Growth
• Financial & Budget Management
• Client Relationship Management
• Team Leadership & Development
• Health, Safety & Compliance
• Strategic Planning & Execution