Executive Chef Pretoria and Midrand

Job Profile: Executive Chef – Fedics Automotive
Department: Catering

Reports To: Regional Executive Chef / District Manager
Location: Automotive Client Sites (Multi-Kitchen Environment)

Primary Purpose of the Role

To lead and manage all culinary operations across multiple kitchens within the automotive sector, ensuring consistent food quality, hygiene, and service excellence. The Executive Chef is responsible for menu innovation, operational efficiency, and team leadership aligned with Fedics standards.

Key Responsibilities

• Culinary Leadership:
  Oversee food production and presentation across main and satellite kitchens.
  Design and implement creative, cost-effective menus tailored to client and VIP expectations.

• Operational Management:
  Maintain kitchen equipment, stock, uniforms, and assets.
  Ensure smooth daily operations and resolve issues promptly.

• Team Management:
  Supervise, train, and motivate kitchen staff across multiple units.
  Drive productivity, morale, and performance excellence.

• Quality & Compliance:
  Ensure all food meets high standards of taste, presentation, and portion control.
  Enforce HACCP standards and hygiene documentation.
  Achieve 90%+ scores on hygiene and safety audits.

• Financial Oversight:
  Maintain accurate food cost controls and achieve cost of sales targets.
  Conduct weekly stock takes and minimize waste and pilferage.

• Innovation & Trends:
  Stay updated on local and international food trends.
  Maintain high standards in function catering and presentation.

• Support & Collaboration:
  Assist other Fedics units when needed.
  Attend training and development programs.

Qualifications & Experience

• Matric (essential)
• Professional Culinary Qualification (required)
• Minimum 5 years’ experience as an Executive Chef in a high-volume, multi-kitchen environment
• Strong knowledge of HACCP, food safety systems, and hygiene regulations
• Experience in food costing, budget management, and operational leadership

Skills & Competencies

• Proven leadership in multi-kitchen environments
• Strong financial acumen
• Excellent time management and ability to work under pressure
• Flair for menu innovation and food presentation
• Effective communication and interpersonal skills
• Skilled in training, mentoring, and performance management
• Consistency in quality and operations across kitchens