Head Chef at Tsebo Solution

Duties & Responsibilities

• Lead and manage the kitchen team to deliver high-quality meals and exceptional service.
• Plan, design, and implement menus that meet client requirements and Tsebo standards.
• Ensure compliance with HACCP and all food safety regulations.
• Monitor food production, portion control, and presentation for consistency and quality.
• Manage stock levels, procurement, and supplier relationships.
• Control food costs and assist with budgeting and forecasting for kitchen operations.
• Train, mentor, and develop kitchen staff to maintain high performance standards.
• Collaborate with catering and event teams for seamless service delivery.
• Drive innovation through seasonal and themed menus.
• Maintain accurate records of food production, costs, and wastage.
• Conduct regular kitchen audits and inspections to ensure operational readiness.
• Implement Tsebo sustainability practices in sourcing and waste management.
• Handle special dietary requests and allergen management protocols.
• Ensure compliance with Tsebo’s internal audit and client contractual requirements.
• Develop and enforce kitchen SOPs for efficiency and consistency.
• Monitor and maintain kitchen equipment, scheduling repairs and replacements as needed.
• Ensure staff adherence to portion control and minimize food wastage.
• Analyze customer feedback and implement improvements to enhance satisfaction.
• Coordinate with management on strategic initiatives for culinary excellence.
• Lead menu costing and pricing strategies to maintain profitability.
• Ensure readiness for large-scale events and functions, managing timelines and resources effectively.

Skills and Competencies

• Advanced culinary skills and creativity
• Menu planning and cost control expertise
• Strong leadership and team management abilities
• Knowledge of stock control and procurement processes
• Excellent time management and organizational skills
• Understanding of health, safety, and hygiene compliance

Qualifications

• Minimum: Grade 12 (Matric)
• Professional Chef Diploma or Culinary Certification (essential)
• Minimum 3 years’ experience in a similar role within catering or hospitality
• Knowledge of HACCP and food safety regulations
• Computer literacy (MS Office and kitchen management systems)

Closing Date    
2025/12/31