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Job Summary
We are looking for an experienced Head Chef to lead the kitchen operation at a busy corporate office site in Midrand. The ideal candidate will have strong culinary skills, excellent leadership ability, and proven experience managing high‑volume functions, events, and executive catering. Role Purpose To oversee all kitchen operations, ensure consistent food quality, maintain compliance standards, and deliver exceptional culinary experiences for daily meals, executive dining, and corporate functions. Key Responsibilities Manage daily kitchen operations, menu planning, and food preparation. Lead; train, and supervise kitchen staff to ensure high standards of service and productivity. Oversee all corporate functions, VIP events, and special catering requirements. Maintain strict food safety, hygiene, and quality compliance in line with Tsebo standards. Control stock, manage ordering, and monitor food cost margins. Ensure consistent presentation, portioning, and service quality. Build strong relationships with clients and stakeholders at the corporate site. Drive continuous improvement in menu offerings and kitchen efficiencies. Minimum Requirements Culinary Diploma or Professional Chefs Qualification. 3–5 years’ experience as a Head Chef or Senior Sous Chef. Proven experience managing corporate functions, events, and large‑scale catering. Strong people management and planning skills. Knowledge of food safety, HACCP, and industry best practices. Ability to work under pressure and deliver high standards consistently. Skills & Competencies Strong leadership and team management. Excellent communication and client‑facing ability. High attention to detail. Creativity in menu development. Organized; proactive, and service‑driven.
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