Chef Manager - Lesotho at Tsebo Solution

• We are seeking an experienced and dynamic Chef Manager to oversee all aspects of the culinary operations within our establishment. The ideal candidate will be responsible for managing kitchen staff, ensuring the quality and consistency of meals, maintaining a safe and sanitary kitchen environment, and controlling food costs. This role requires a blend of culinary expertise, leadership skills, and business acumen.

Duties & Responsibilities    
Culinary Leadership:

• Develop and create innovative menus that meet the highest standards of taste and presentation.
• Ensure all dishes are prepared and presented according to established recipes and standards.
• Oversee the preparation, cooking, and presentation of meals.

Staff Management:

• Recruit, train, and manage kitchen staff.
• Schedule and coordinate the work of chefs, cooks, and other kitchen employees.
• Conduct performance reviews and provide constructive feedback.

Kitchen Operations:

• Ensure the kitchen operates efficiently and meets health and safety regulations.
• Maintain a clean, organized, and safe kitchen environment.
• Monitor inventory levels and order supplies as needed.

 Financial Management:

• Develop and manage the kitchen’s budget.
• Control food costs and minimize waste.
• Analyze food costs and make recommendations for cost-effective measures.

Customer Service:

• Interact with customers to ensure satisfaction and address any complaints or concerns.
• Maintain high standards of customer service and food quality.

Skills and Competencies    

• Strong leadership and team management capabilities
• Excellent organizational and time-management abilities
• Exceptional communication and interpersonal skills
• Proficiency in operating and maintaining kitchen equipment and tools
• Solid financial acumen, including budgeting and cost control
• Physical endurance, including the ability to stand for long periods and lift heavy items
• Ability to perform effectively in a fast-paced, high-pressure kitchen environment
• Flexibility to work varied hours, including evenings, weekends, and holidays
• Proven experience in culinary management roles
• Extensive knowledge of culinary techniques, trends, and best practices

Qualifications    

• Grade 12 
• Food Safety and Hygiene Certification (e.g., HACCP, Food Handler’s Certificate ) 
• Certificate or Diploma in Professional Cookery / Culinary Arts

Deadline:17th March,2026