Executive Chef

Responsibilities

• Lead day-to-day kitchen operations, delivering fresh, high-quality meals for employees.
• Plan, design, and implement innovative, cost-effective menus for daily dining and corporate functions.
• Manage and mentor kitchen staff, ensuring a high-performing, motivated team.
• Maintain full compliance with HACCP standards, food safety, and hygiene regulations.
• Achieve 90%+ scores on external hygiene and safety audits.
• Ensure compliance with Health & Safety legislation and Fedics’ internal standards across all kitchen areas.
• Promote a safe working environment for both staff and guests.
• Monitor food costs, stock levels, and portion control to maintain operational efficiency and reduce waste.
• Oversee catering for corporate meetings, executive events, and client hospitality, ensuring excellence in presentation and service.
• Ensure kitchen equipment, uniforms, and assets are properly maintained.
• Attend Fedics training and development courses for continued professional growth.
• Stay informed of local and international food trends to keep menus innovative and competitive.
• Maintain a high standard of function catering and presentation.
• Be available to support other Fedics units when necessary.
• Collaborate with client representatives to meet dietary requirements, preferences, and service expectations.

Skills and Competencies

Qualifications

Seniority level

Mid-Senior level

Employment type

Full-time

Job function

Management and Manufacturing

Industries

Facilities Services

Johannesburg, Gauteng, South Africa

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