Tsebo Catering is a premier provider of catering solutions, renowned for our dedication to quality, creativity, and client satisfaction. We are currently looking for a seasoned and talented Executive Chef to lead our culinary operations across educational and industrial sectors, driving innovation and maintaining the highest standards of service. Key Responsibilities Lead and inspire the kitchen team to consistently deliver exceptional food services Design and implement creative menus tailored to the needs of commercial and industrial clients Oversee food production to ensure consistency, efficiency, and excellence Manage inventory and coordinate procurement of kitchen supplies Ensure strict compliance with health, safety, and hygiene regulations Collaborate with clients to develop customized catering solutions Monitor food costs and manage kitchen budgets effectively Conduct regular audits and inspections to uphold operational standards Address customer feedback and implement improvements where necessary Plan and execute large-scale catering events and special functions Stay informed on industry trends and integrate best practices into daily operations Qualifications & Experience Proven track record as an Executive Chef in the catering industry, preferably within educational or industrial environments Culinary qualification or equivalent certification Strong leadership and team management capabilities In-depth knowledge of modern culinary techniques and trends Experience in high-volume food production and catering logistics Ability to perform under pressure and meet tight deadlines Excellent organizational and multitasking skills Strong communication and client engagement abilities

Hospitality and Outdoor Executive Chef Luxury Lodge – Botswana Requirements Diploma/Degree in the Culinary Arts or similar-Essential At least 3 years previous Executive Chef experience Good organisational and lateral thinking ability with initiative Proficiency in the English language both written and verbal, and basic Setswana would be an advantage Standard of work must exceed that of the lodge and adhere to World Class Hospitality and Service Standards African experience and knowledge a must especially in a remote setting Food Hygiene and professional cooking qualifications Ability to co-ordinate the kitchen team to produce menus and food items with attention to detail, and high standards of presentation Good understanding of Food and Beverage trends Knowledgeable of all dietary and religious requirements A passion for creating fabulous food Be honest, have good integrity, proactive and driven with career ambition Must be computer literate Responsibilities Administration cost management, ordering and purchasing, supplier relationships, stocktaking, reporting, kitchen rosters and schedules Food Safety and Hygiene maintain hygiene standards at all times, correct storage, preventative maintenance, stock control and rotation, food vehicles and containers to be kept spotless, proper grooming and hygiene standards of staff, kitchen traffic control Menu Planning and Execution 4-day menu set to Food Styling Guide and approved by company fundi, review staff levels for operational needs, menu development, procurement coordination, wastage control, chef training, bush banqueting, up to date with current food trends Staff Management be a role model, good discipline and fair treatment of staff, train and develop, create positive work environment, provide direction and guidance to subordinates, delegate as appropriate, ensure staff attend training workshops and exchanges Guest Delight good interaction with guests, Food Fundis and other company Chefs, creative bush banqueting, respond to and handle guest problems and complaints, enhance guest experience, personal contact with guests Package on offer Salary is market related Live in Start date: ASAP