As a leading workplace management solutions provider across Africa Middle East, operating in over 28 countries, with over 40,000 employees, Tsebo Solutions Group offers our clients improved workplace productivity that supports their success. At Tsebo, we believe that the local expertise of our people and the global standards by which we operate, enables u...
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Duties & Responsibilities
- Operate as part of a team with good interpersonal skills
- Maintaining high quality and hygiene standards as per standards
- Preparation and presentation of food
- Ensuring correct portion control are adhered to
- Ensuring the food is delivered timeously
- Assist with the planning of menus and stock control
- Flexible to work overtime when required
- Stay abreast with food trends as well as best practices.
Qualifications
- Proven cooking experience
- Matric
- 1 -2-year experience in a similar role
- Culinary qualification would be advantageous
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Duties & Responsibilities
- Organize and oversee all store operations, allocating responsibilities to personnel
- Administer ordering of all food, resale, and beverage items in line with Tsebo policies
- Receive, inspect, and record all stock from suppliers
- Issue stock from fridges, freezers, dry store, and chemical store according to portion sizes and timelines
- Monitor stock levels, expiration dates, and ensure proper storage conditions
- Conduct accurate daily costing of stock, meals, and functions
- Perform weekly stock takes and maintain inventory records
- Ensure storerooms, fridges, and freezers are clean, organized, and date-marked
- Manage stock rotation, wastage, and leftovers effectively
- Maintain high hygiene standards in accordance with Tsebo protocols
- Plan ahead to ensure stock availability and report shortages
- Receive and process invoices daily using Tsebo Source
- Build and maintain strong supplier and client relationships
- Ensure compliance with health and safety regulations
- Report on product quality and customer feedback
- Provide handovers and support to other units when required
- Operate within set store times and support team collaboration
- Ensure accountability and integrity in all stock-related processes
Qualifications
- Grade 12 / Matric certificate (essential)
- Diploma or Certificate in Hospitality, or related field (advantageous)
- Minimum 3–5 years’ experience in store or inventory management within a catering, hospitality, or food service environment
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Responsibilities
- Undertake Planned Preventative Maintenance Tasks allocated by the Technical Supervisor.
- Undertake Re-active Maintenance Tasks and Repairs allocated by the Technical Supervisor.
- Ensure that best Operating Practice is applied when undertaking Maintenance Tasks / Repairs.
- Provide a list of required materials to Technical Supervisor to enable successful execution of Maintenance Tasks.
- Complete and issue Check Sheets to Technical Supervisor on a daily/weekly/monthly basis.
- Assist in keeping Workshop tidy and presentable.
Tasks related to maintenance, repairs, replacement and installations.
- Plumbing Repairs: Fixing leaks, replacing faucets, unclogging drains, repairing, or replacing pipes.
- Electrical Work: Replacing lights, changing switches, etc.
- Carpentry: Repairing or installing cabinets, shelves, doors, windows, and trim work; building or repairing furniture; fixing or replacing damaged woodwork.
- Painting: Preparing surfaces, patching holes, applying primer and paint, selecting and matching paint colours, touch-up work.
- Drywall Repairs: Patching holes, repairing cracks, applying joint compound, sanding, and preparing surfaces for painting.
- Flooring: Installing or repairing laminate, vinyl, or tile flooring; repairing or replacing damaged floorboards; carpet installation or repairs.
- General Maintenance: Performing routine maintenance tasks, such as replacing filters, lubricating hinges, tightening screws, and checking for safety hazards.
- Shelving and Storage: Building and installing shelves, organizing storage spaces, installing hooks or racks.
- Exterior Maintenance: Cleaning gutters, power washing surfaces, repairing fences or gates, maintaining outdoor structures.
- Assembly: Putting together furniture, equipment, or other items that require assembly.
- Miscellaneous Repairs: Handling various small repairs, such as fixing leaky faucets, squeaky hinges, loose doorknobs, or wobbly furniture.
ISO 9001; 14001 & 18001 – Quality, Environmental and Health & Safety Standards
- Adhere to the TFS’s Safety, Health, Environmental and Quality (SHEQ) Management System’s Policies & Procedures of as applicable to this position.
Ad Hoc
- Any reasonable action requested by management, Supervisors.
Qualifications
- Grade 12
- 3-year experience
- Driver’s License
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Duties & Responsibilities
- Develop and implement comprehensive nutrition programs tailored to enhance patient health.
- Collaborate with catering managers and chefs to ensure delivery of high-quality therapeutic meals.
- Train kitchen staff on preparation and service of specialized diets with focus on portioning and presentation.
- Oversee and maintain exemplary hygiene standards in line with internal audits and company requirements.
- Compile and manage therapeutic diets in consultation with the Catering Manager and Regional Dietician.
- Provide expert guidance on dietetic and hygiene standards to support operational excellence.
- Foster strong relationships with clients through exceptional service and communication.
- Utilize business acumen for organizing and planning nutritional initiatives to maximize productivity.
- Demonstrate leadership by driving innovation and commitment within the catering team.
- Handle administrative duties with attention to detail to support efficient management practices.
Skills and Competencies
- Minimum of 2 years' experience in a similar role within a healthcare or catering environment.
- Relevant tertiary qualification in dietetics or nutrition, with registration at the ADSA.
- Proven leadership skills with a focus on innovation and commitment to team success.
- Exceptional customer service skills tailored to client and patient needs.
- Strong organizational and planning capabilities to implement and manage nutrition programs effectively.
- Extensive knowledge of various diets and meal planning for therapeutic purposes.
- Proficient in computer applications related to food service operations, such as POS, Menutec, and My Market.
- Attention to hygiene management, ensuring compliance with internal and external standards.
- Ability to train and develop kitchen staff, enhancing quality standards in food preparation and service.
- Excellent communication skills for maintaining relationships with clients and colleagues.
Qualifications
- Bachelor's degree in Dietetics or Nutrition from a recognized tertiary institution.
- Registered Dietician with the Association for Dietetic in South Africa (ADSA).
- Completion of a supervised dietetic internship or similar practical training program.
- Advanced certification in nutrition or a specialized field of dietetics is advantageous.
- Continuous professional development credits in the field of nutrition or dietetics.
- Certification in dietary software applications, such as POS, Menutec, and My Market.
- Valid driver's license and access to personal transportation.
- Proficiency in English with excellent verbal and written communication skills.
- Experience and qualification in food safety and hygiene management standards.
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Duties & Responsibilities
- Acknowledge the customer with a smiling face and remember that the customer always comes first and always make our customers know that they are important and special to us.
- Handle all customer questions and concerns.
- Must ensure that the counter around the tills is clean and ensure that the tills are operational.
- The cashier must ensure that the float is counted also ensure that there is sufficient change in the tills and ensure that there is sufficient paper and ribbon in the printer.
- To ensure that stock in the resale area is correctly displayed and that fridges and shelves are restocked daily
- Must ensure that the front of house area is clean.
- Counting money in cash drawers at the beginning of shifts to ensure that amounts are correct and that there is adequate change.
- To ensure that the daily cash up and related paperwork is completed accurately and completely according to the standard.
- Must issue receipt to the customer and return the appropriate change Any discrepancies must be accounted for and short falls will be deducted as per agreement.
- Must assist in the smooth running of the front of house.
- Must assist the front of house and back of house in running with orders.
- Assist anywhere possible when the store is quiet, including assisting in cleaning.
- Clean up the counter and Prepares a Sales analysis on a daily basis.
- Must on close of shift, ensure that the Admin Assistant / Admin manager has been called to do an end of shift cash-up for each till.
Qualifications
- Must have completed Grade 12/ Matric
- Must have 3-5 years experiance in similar role
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Duties & Responsibilities
- All aspects of purchasing, food preparation & presentation.
- Deputize in the CM’s absence if necessary.
- 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.
- Make sure that the necessary stocks are on hand at the right quality and quantity.
- Produce menus which demonstrate flair, imagination and an upmarket awareness that meets customer needs and VIP function preferences.
- Overseeing and developing the organization of food preparation and production according to the demands of the business units whilst maintaining the company standard.
- Ensure that all statutory, as well as company hygiene regulations are being strictly adhered to, while working towards improving systems and processes.
- Responsible for food budgets and to achieve their requirements with respect to average spend, profit percentages and expenses.
- To ensure that all maintenance problems are timeously reported and followed up.
- Guarantee that all communications between service areas and kitchen run smoothly.
- To ensure that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature.
- To attend seminars and training courses as and when directed.
- 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.
Qualifications
- Matric certificate and culinary qualification/diploma
- Exposure to upmarket function catering
- Good at controlling costs & doing menu planning
- Strong functions experience
- Must have 2-3 years’ experience in a similar position
- Computer literate & excellent communication skill
go to method of application »
Duties & Responsibilities
- All aspects of purchasing, food preparation & presentation.
- Deputize in the CM’s absence if necessary.
- 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.
- Make sure that the necessary stocks are on hand at the right quality and quantity.
- Produce menus which demonstrate flair, imagination and an upmarket awareness that meets customer needs and VIP function preferences.
- Overseeing and developing the organization of food preparation and production according to the demands of the business units whilst maintaining the TsAfrika company standard.
- Ensure that all statutory, as well as company hygiene regulations are being strictly adhered to, while working towards improving systems and processes.
- Responsible for food budgets and to achieve their requirements with respect to average spend, profit percentages and expenses.
- To ensure that all maintenance problems are timeously reported and followed up.
- Guarantee that all communications between service areas and kitchen run smoothly.
- To ensure that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature.
- To attend seminars and training courses as and when directed.
- 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.
Qualifications
- Matric certificate and culinary qualification/diploma
- Exposure to upmarket function catering
- Good at controlling costs & doing menu planning
- Strong functions experience
- Must have 2-3 years’ experience in a similar position
- Computer literate & excellent communication skill
go to method of application »
Duties & Responsibilities
- To take responsibility of the catering facility in the absence of the catering manager / front of house manager.
- Maintain operations standards of the kitchen including stock, cash and staff levels.
- To ensure the highest level of service is provided to all customers.
- Ensure all core standard procedures are adhered to at all times.
- Maintain an up-to-date knowledge of products and encourage staff to develop their product knowledge.
- Ensure the kitchen and front of house areas operate within health and safety and food safety regulations.
- To support promotional activity within the facility.
- To maintain an awareness and control of all security systems on site.
- To maintain a good working relationship with the company, customers.
- To report any maintenance issues within the department to the relevant parties.
- To carry out and maintain cash handling policies and general administrative duties.
- To be responsible for ongoing motivation of staff, leading by example.
- To manage staff and ensure they achieve their full potential.
- To assist and take part in regular team meetings as agreed with senior management.
- To be responsible for monitoring and developing of fixed and indefinite staff members.
- Monitoring of staff timekeeping and attendance.
- To re-arrange duties and rosters as necessary to ensure that all tasks are correctly and timeously completed.
- To ensure that the preparation of food is hygienic and that a "clean as you go" discipline is adhered to.
- To ensure that food in the bains-marie looks attractive at all times, re-garnishing where necessary or replenishing.
- 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.
Qualifications
- Completed National Senior Certificate
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Duties & Responsibilities
- Oversee culinary operations across multiple Healthwise sites within the region.
- Lead, mentor, and develop site-based chefs and kitchen teams.
- Ensure all food offerings meet nutritional, quality, and presentation standards.
- Collaborate with operations and dietetics teams to design innovative, health-focused menus.
- Drive compliance with food safety, hygiene, and health regulations (HACCP, ISO, etc.).
- Manage food costs, supplier relationships, and kitchen efficiencies.
- Support business development through culinary presentations and client engagement.
Qualifications
- 5+ years’ experience in a similar role within the Contract Catering industry.
- Strong leadership and team development skills.
- Deep understanding of nutrition, wellness trends, and dietary requirements.
- Culinary qualification and food safety certification.
- Previous experience within the Healthcare Industry.
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Duties & Responsibilities
- Debt collections.
- Responsible for payment allocations and customer recons.
- Requesting remittance advice.
- Reconciling the customers’ accounts.
- Calling and Emailing customers.
- Maintaining Customer Limits.
- Assisting OPS and Bookkeepers with their requests and queries.
- Emailing Invoices and customer statements.
- Dealing with customer account related enquiries.
- Making follow-up calls and contacting companies that haven’t paid.
- Constant focusing on the reduction of aged debt.
- Able to read and understand Age Analysis and Debtors Reports.
- Assist with accounts receivable control processes.
- Ensure that the company’s cash flow is maximised through debt collection and minimisation of risk.
- Maintain Debtors data base on D365 by setting up term codes, updating customer contact details, ensuring uniformity in customer naming conventions, linking customer accounts to account groups, and confirming accuracy of beneficiary banking details.
Qualifications
- Matric
- Diploma /Degree /qualification in Finance will be advantageous
- Minimum of 2 years Debtors experience in similar role
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Duties & Responsibilities
- Responsible for all aspects of meal preparation, clean-up, and general upkeep of the kitchen
- Attend and give updates at weekly staff meeting
- Report any acts of maltreatment, neglect, and/or any other violation of the company policies immediately to the Unit Manager
- Responsible for organization, cleanliness, and receiving of all food storage areas; this includes proper rotation of all ingredients to prevent food waste, making sure that all health and safety regulations are achieved
- To ensure that all menus are calculated correctly to obtain maximum gross profit, and actively increasing the units profitability
- To ensure that all staff are constantly trained to effect good portion control and pleasing presentation of all dishes
- To ensure that all stocks are ordered to the correct quantities, quality and price, and to ensure expenses are within budgeted limits
- Control hygiene and supervision of kitchen cleaning
- Maintain chefs office ie filing, typing of memos, issues, placing orders on Mymarket, food costing
- Production planning
Qualifications
- A minimum of 8 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter
- Minimum Senior Certificate / Grade 12 and a relevant tertiary qualification (Associate Culinary Degree /Diploma or recognized in service training)
- Minimum of 3 years management experience essential
- Previous kitchen manager or chef background is a requirement
- Must be able to do a full set of menutec books
- Must be computer literate
- Must be strong in functions and administration
- Valid drivers license a must
Method of Application
Use the link(s) below to apply on company website.
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