Reports To:    Head of BIGS (Business Improvement and Growth Support), Facilities Management and Food Platform

Position Purpose:   To produce and present food items to meet client’s expectations and the required company standards.

Key Result Areas:


The Executive Chef will train and manage kitchen personnel and supervise/coordinate all related culinary activities; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen. The Executive Chef may oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques.

This position is recognized as the technical expert, teacher and trainer for other chefs

Key Competencies:

Core competencies: Leadership, Management, Planning

  • To maintain a positive relationship with all customers and maintain the integrity of Sodexo by demonstrating positive feedback at all times in line with Customer Service training guidelines
  • To deal effectively with customer complaints and follow up with Unit Managers promptly
  • To ensure that all food items are of a high standard in presentation and content to the Sodexo standards
  • Knowledge of contemporary food trends
  • Well groomed and able to represent Sodexo in a professional manner
  • Self motivated
  • Creativity and an eye for detail
  • Be an active member of the hospitality industry
  • Passionate about food
  • To ensure that batch style cooking is completed following Company guidelines for time, temperature and quality control
  • To offer ideas and suggestions concerning menu planning and menu costing
  • To understand and maintain all Sodexo HACCP procedures
  • To follow and maintain Company food safety procedures at all times
  • To carry out any other duties as requested by the Chief Operating Officer or his delegate
  • To attend meetings and training courses as required
  • service team, monitoring and solving personnel issues as they arise within the department
  • To organize formal training and provide structured on-the-job training. Identify and address individual training needs
  • To refine and improve the operation, encourage and recognize innovation and incorporate these into work procedures
  • To implement directions from Sodexo Senior Management


  • To take whatever actions are necessary to ensure the safety of all customers, clients and staff within the operation.
  • To manage kitchen staff in daily duties to ensure best practice according to Sodexo Company guidelines

Key Competencies:

Special qualifications:

The ability to manage in a diverse environment with focus on client and customer services is essential to success in this role.


The ideal candidates will possess a bachelor's degree or related culinary degree with eight or more years of industry and culinary management experience - a culinary degree, - excellent management skills, and experience with food and labor management systems, experience training and leading a culinary staff.

To apply: Send your updated resume to 

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