Executive Chef – Bloemfontein x1
Job Overview: Executive Chef – Bloemfontein
- Company: Empact Group
- Location: Bloemfontein, Free State
- Job Type: Full Time
- Industry: Food Services / Hospitality / Healthcare Catering
The Executive Chef is the operational leader of the kitchen, responsible for planning, directing, and supervising all food preparation activities across one or more commercial kitchens. This includes menu development, staff leadership, stock control, hygiene compliance, and ensuring high-quality food production. The role requires exceptional culinary expertise, strong leadership, and the ability to manage complex, high-volume operations.
Purpose of the Role
To lead and manage kitchen operations efficiently, ensuring that high-quality meals are produced timeously, cost-effectively, and in compliance with hygiene, safety, and company standards. The Executive Chef acts as the head of the kitchen, overseeing staff, ensuring smooth service, and maintaining excellent food quality and presentation.
Minimum Education & Experience Requirements
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Matric (preferred)
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5–10 years’ proven experience as an Executive Chef
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Experience overseeing multiple outlets (highly desirable)
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Culinary degree, diploma, or related certification (advantageous)
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Experience managing 50–100 staff
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Valid driver’s licence and own vehicle (essential)
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Experience with ISO22000, HACCP, and OH&S compliance (advantageous)
Key Responsibilities
Food Preparation & Presentation
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Lead and direct all food preparation activities.
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Create and develop unique, high-quality menus.
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Ensure meals meet company standards of taste, design, and presentation.
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Oversee quality control, portioning, plating, and delivery.
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Ensure timeous, hygienic production of food at optimal cost.
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Supervise daily food prep and maintain technical culinary excellence.
Kitchen Management
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Lead, manage, and support all kitchen staff.
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Create staff schedules and manage HR-related issues.
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Ensure proper communication between kitchen, servers, and management.
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Maintain a clean, safe, and compliant kitchen environment.
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Oversee equipment maintenance and availability of utensils.
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Enforce uniform standards and discipline where required.
Inventory & Cost Control
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Monitor stock levels and initiate timely replenishment.
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Reduce waste and prevent spoilage.
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Ensure purchasing from approved suppliers only.
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Conduct daily tiebacks and provide accurate reporting.
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Assist with menu costing and budget planning.
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Maintain efficient inventory control and financial awareness.
Leadership & Team Development
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Demonstrate proactive leadership and decision-making.
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Maintain respectful communication with staff, customers, and suppliers.
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Build strong team relationships and resolve conflicts.
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Lead a team of chefs, monitor their food quality, and oversee techniques.
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Support staff development and identify training needs.
Human Capital Management
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Conduct bi-annual performance reviews.
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Maintain and improve staff morale.
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Manage disciplinary processes in line with policy.
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Determine staffing levels per shift in collaboration with admin.
Occupational Health & Safety
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Enforce OH&S and food safety policies daily.
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Identify and manage risk areas.
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Manage ISO22000 compliance.
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Ensure staff are fully trained in health, safety, and hygiene.
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Complete hygiene documentation and health reports as required.
Reporting Structure
This position reports into:
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Project Manager
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Regional Manager
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General Manager
(Matrix reporting