Function Chef at Tsebo Solution

• We are recruiting for a Function Chef to join our team. The successful candidate will be responsible for assisting with the day to day running of the kitchen, managing kitchen staff, menu planning, food preparation, and ensuring high quality and standards of food presentation. The Function Chef will also be responsible for maintaining hygiene, health, and safety standards in the kitchen. Demonstrate integrity and accountability in all food preparation and service practices

Duties & Responsibilities    

• All aspects of purchasing, food preparation & presentation.
• Prepare and cook meals according to approved menus and recipes
• Ensure food quality, presentation, and portion control meet company standards
• Maintain cleanliness and hygiene in the kitchen in line with HACCP requirements
• Assist in stock control, ordering, and minimizing food wastage
• Ensure proper storage and handling of all food items
• Support menu planning and introduce new ideas when required
• Adhere to health, safety, and food safety regulations at all times
• Work collaboratively with kitchen staff and support overall kitchen efficiency
• Maintain high levels of customer service and respond to feedback
• Assist with special functions, catering events, and ad-hoc requests
• Promote the professional growth and development of the culinary team.
• Ensure that all staff are familiar with the day's requirements.
• Give and take culinary direction in a positive and impactful manner 
• Responsible for running the kitchen operation as well as having a passionate interest in the business beyond the kitchen doors.
• Guarantee that all communications between service areas and kitchen run smoothly.
• To further your own knowledge of management methods and principles to ensure future advancement and further upgrading in management standards for the profession as a whole.
• Stay abreast with food trends as well as best practices.

Skills and Competencies    

• Communication skills (verbal and written)
• Food preparation and cooking techniques
• Menu execution and portion control
• Knowledge of food safety and hygiene practices
• Stock control and waste management
• Ability to operate kitchen equipment safely
• Basic administrative and reporting skills
• Ability to network and keep a good line of communication open with clients
• Disciplinary procedures knowledge
• Computer literate 
• Organising and planning skills
• Interpersonal skills 
• Team Player
• Knowledge sharing culture - able & willing to do training at units

Qualifications   

• Matric / Grade 12
• Culinary Qualification/Diploma
• Minimum 2-3 years’ experience as a Chef or Cook in a similar environment
• Experience in contract catering or Corporate environments (preferred)
• Excellent communication skill
• Exposure to upmarket function catering
• Good at controlling costs and doing menu planning
• Strong functions experience

Deadline: 19th June,2026