Fresh Jobs at Tsebo Solution

Duties & Responsibilities:

• Ensure that patients have ice water at all times
• Urns to be full at all times and turned on
• Serve patients with tea/coffee and alternative snacks
• Menu cards to be filled in correctly with choice of patient
• Menu cards to be returned to kitchen as soon as possible
• Diet list to be updated before meals
• Diet alterations should be brought to attention immediately
• Trolley’s to be taken from kitchen to wards, orderly and returned after serving patients with meals
• Check trays are complete before placing in trolley and before setting in front of patient. Incomplete trays are unacceptable!
• Patients meals are served on trays but trays are to be removed immediately after patient has eaten
• Cutlery must be washed after every meal. Strict controls to be kept by ward hostess
• Cutlery always served in cutlery bags
• You are responsible for cutlery used in the ward & this is to be locked away when not in use. The cutlery is your own responsibility
• The ward kitchen must be neat and tidy at all times. No trays are to be left in ward kitchen after meal has been eaten - bring immediately to fedics kitchen
• Ward hostess’ are to be neat, clean & tidy at all times. Must always be in full uniform and up to fedics standard
• Private patients will receive in addition: o the morning news paper of their choice o refreshment for direct family member visiting o receive Healthwise chocolate with evening tea or coffee o be able to order meal from a la carte menu

Skills and Competencies:

• Ability To Work in a pressurised environment
• Good Communication Skills at all Levels
• Knowledge of Fedics Hygiene & Quality Standards
• Well Presented, Neat & Professional Image
• Motivated self – starter
• Able to operate with little Supervision
• Flexible in terms of Working Hours – weekends/ public holidays (5 day operation)  

Qualifications:

• Matric
• Previous experience in a hospital environment would be be Advantageous.

Deadline:23rd April,2026

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Duties & Responsibilities    

• Analyse recipes to assign prices to menu items, based on food and overhead costs.
• Check the quality of raw and cooked food products to ensure that standards are met.
• Check the quantity and quality of received products.
• Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
• Demonstrate new cooking techniques and equipment to staff.
• Determine how food should be presented, and create decorative food displays.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Plan, direct, and supervise the food preparation and cooking activities of multiple units
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• May be required to assist with any other duties that may be outside scope of responsibility
• Hands on involvement with the focus of improving the cooking and overall standards of meals served
• Ability to carry out on the job training with chefs and cooks for the unit
• Introduction of new trends in the industry that will uplift the standards and reduce cost of sales without affecting quality

Skills and Competencies    

• Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
• Strong judgement and problem solving skills
• Excellent people skills
• Strong interpersonal and communicative skills (verbal and written)
• Flexibility with regards to working hours
• Attention to detail
• Client service orientated
• Business management principles
• Fully computer literate
• Excellent food/Chef skills and background

Qualifications    

• Relevant tertiary qualification and Associate Culinary Degree / or recognized in service training.
• A minimum of 2 years of experience in kitchen preparation and cooking

Deadline:23rd April,2026

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Duties & Responsibilities    

• Supervise and coordinate cleaning staff and activities.
• Conduct regular inspections to ensure compliance with hygiene and safety standards.
• Maintain cleaning schedules, records, and incident reports.
• Train staff on cleaning procedures and Tsebo protocols.
• Respond to client queries and escalate issues when necessary.

Skills and Competencies    

• Basic knowledge of cleaning chemicals and equipment.
• Health and Safety training is an advantage.
• Strong communication and team coordination skills.
• 2–3 years’ experience in a cleaning environment, with at least 1 year in a supervisory role.

Qualifications    

• Minimum – Grade 12 / Matric.

Deadline:23rd April,2026

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• We are in search of a suitable Bookkeeper / Junior  Accountant. The successful applicant will maintain complete and accurate accounting records for Tsebo Hygiene and Pest Control in compliance to company policies and procedures. Tsebo Cleaning Solutions a division of Tsebo Solutions Group is now the third largest cleaning provider in South Africa with a national fooprint across the country and a staff compliment of over 12,000 cleaning professionals. We provide hospital-level cleaning services, no matter the environment – a heritage that translates into a service ethos and cleaning standards of the very highest quality. As the leading integrated facilities solutions provider in Africa and the Middle East, operating in over 28 countries, with over 40 000 employees, the Tsebo Solutions Group enables businesses to optimise their efficiency and productivity, and become more successful. We take responsibility of our customers’ non-core activities outside of their expertise, empowering them to focus on their core business. Our local expertise, global standards and innovative cross-divisional solutions, such as catering, cleaning, facility management and security, give us the edge to optimise our customers non-core operations, allowing them to enjoy reduced cost, risk and complexity.

Duties & Responsibilities    
Accounts Payable (Creditors)

• Place, receive, and process monthly purchase orders in accordance with company policies and budget guidelines.
• Ensure all purchase orders are accurately processed and closed on D365 within stipulated timelines.
• Review monthly supplier statements and ensure all invoices are processed accurately according to invoice dates.
• Generate accurate vendor invoice imports on D365.
• Prepare and submit monthly EFT requisitions to the Financial Controller within required timelines.
• Assist with monthly CAPEX submissions in line with approved procedures and deadlines.

Accounts Receivable (Debtors)

• Follow up on outstanding debtors to ensure timely collections.
• Prepare accurate Debtors Forecasts to support cash flow management.

Stock & Expense Control

• Control, issue, and reconcile stock issued to operational units.
• Monitor expenses and assist in ensuring expenditure remains within approved budgets.

Month-End & Financial Reporting

• Assist with month-end closing procedures, including:
• Updating income statements with all relevant monthly transactions
• Reconciling financial data to company trading analysis
• Support monthly financial sign-off with unit operators, ensuring:
• Spend analysis
• Turnover completeness
• Review of key financial ratios
• Prepare reports analysing budget vs actual variances for review by management.

Unit Openings & Operational Support

• Assist with new unit openings, including:
• Opening units on D365
• Preparing and maintaining standard unit opening documentation
• Ensuring required notices and signage are in place
• Supporting CAPEX processes
• Ordering uniforms and name badges and ensuring timely delivery

Compliance, Systems & Record Keeping

• Maintain accurate, complete, and up-to-date financial records and filing systems.
• Maintain business information files, including contracts, upsells, down sells, and approved increases.
• Support the accuracy and integrity of financial systems and master data.
• Ensure compliance with internal financial controls, policies, and procedures.

Stakeholder Engagement

• Attend finance meetings as required by Finance Controllers and Finance Management.
• Maintain effective working relationships with internal stakeholders, suppliers, and clients.
• Provide ongoing financial and administrative support to business operations.

Skills and Competencies    

• Strong attention to detail and accuracy
• Good understanding of bookkeeping and basic accounting principles
• Strong organisational and time-management skills
• Ability to work under pressure and meet deadlines
• Good communication and interpersonal skills

Qualifications    

• Diploma or Degree in Accounting, Finance, or a related field
• 1–3 years’ experience in a Bookkeeping or Junior Accounting role
• Experience working with accounting systems (D365 advantageous)

Deadline:23rd April,2026

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• Tsebo is seeking an experienced Catering Manager to lead and manage catering operations. The successful candidate will ensure exceptional food quality, service delivery, and compliance with health and safety standards while driving operational excellence and client satisfaction.

Duties & Responsibilities    

• Oversee daily catering operations and ensure service excellence.
• Plan and implement menus in collaboration with chefs to meet client requirements.
• Monitor and control food costs, labor costs, and operational expenses.
• Ensure compliance with HACCP and Tsebo’s food safety standards.
• Manage stock levels, procurement, and supplier relationships.
• Recruit, train, and supervise catering staff to maintain high performance.
• Maintain strong client relationships and resolve queries or complaints promptly.
• Prepare operational and financial reports for management.
• Drive continuous improvement initiatives and sustainability practices.
• Coordinate with other departments for seamless event execution.
• Conduct regular audits and inspections to maintain quality standards.
• Develop and implement cost-saving strategies without compromising quality.
• Ensure accurate forecasting and budgeting for catering operations.
• Monitor staff performance and implement training programs for skills development.
• Manage compliance with Tsebo’s internal audit requirements and client contracts.
• Handle escalated client issues and ensure timely resolution.
• Introduce innovative menu concepts and service enhancements to meet market trends.
• Ensure proper portion control and minimize food wastage.
• Maintain accurate records of inventory, costs, and operational performance.

Skills and Competencies    

• Strong leadership and team management skills
• Menu planning and cost control expertise
• Knowledge of stock control and procurement processes
• Ability to manage budgets and financial reporting
• Excellent communication and client relationship management

Qualifications    

• Diploma or Degree in Hospitality Management or related field.
• Minimum 5 years’ experience in catering management, preferably in large-scale or contract catering.
• Strong knowledge of food safety standards (HACCP).
• Excellent leadership, communication, and organizational skills.
• Ability to work under pressure and manage multiple priorities

Deadline:24th April,2026

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• Tsebo is looking for a skilled Supervisor to responsible for supervising daily kitchen operations within an education environment, ensuring high standards of food quality, hygiene, safety, and service delivery. The role supports the Catering Manager by overseeing kitchen staff, maintaining compliance, and ensuring meals are prepared and served efficiently according to Tsebo standards.

Duties & Responsibilities  

• Supervise and coordinate all daily kitchen activities to ensure efficient, safe, and timely meal production
• Allocate duties to kitchen staff and ensure adequate staffing levels for service requirements
• Ensure all meals are prepared, cooked, and presented according to approved menus, recipes, and portion standards
• Monitor food quality, taste, temperature, and presentation before service
• Enforce strict compliance with food safety, hygiene, HACCP, and health & safety regulations at all times
• Conduct daily kitchen checks to ensure cleanliness of work areas, equipment, and storage facilities
• Ensure correct storage, labeling, and rotation of food items (FIFO principles)
• Assist with ordering, receiving, and checking of stock to ensure accuracy, quality, and cost control
• Monitor stock levels and report shortages, damages, or wastage to management
• Control food waste and support cost-saving initiatives in line with Tsebo operational standards
• Supervise the correct use, cleaning, and maintenance of kitchen equipment
• Identify equipment faults and report maintenance issues promptly
• Train, coach, and guide kitchen staff on standard operating procedures and safe work practices
• Conduct on-the-job training for new employees and support performance improvement
• Ensure staff adhere to uniform, grooming, and personal hygiene standards
• Assist the Catering Manager with operational planning and daily reporting
• Support meal service during peak times to ensure smooth delivery
• Ensure compliance with dietary, allergen, and special meal requirements relevant to the education environment
• Handle customer or client feedback professionally and escalate issues where required
• Maintain accurate kitchen records, including temperature logs, cleaning schedules, and stock sheets
• Support audits, inspections, and internal compliance checks
• Promote a safe, respectful, and disciplined working environment in line with Tsebo values
• Act as the responsible person in the absence of the Catering Manager when required

Skills and Competencies    

• Communication skills (verbal and written)
• Computer literate
• Organizing and planning skills
• Interpersonal skills
• Team Player
• Excellent food skills
• Strong client and customer service skills
• Cost awareness
• Strong Hygiene discipline and adhere to procedures
• Good leardership style

Qualifications    

• Crade 12
• Minimum 2-3 years experience in a catering or kitchen environment
• Previous supervisory experience preffered

Deadline:24th April,2026

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• Tsebo is looking for a passionate and skilled Chef to join our team. The successful candidate will be responsible for planning, preparing, and presenting high-quality meals while ensuring compliance with Tsebo’s food safety standards and delivering exceptional service to clients.

Duties & Responsibilities    

• Plan and prepare menus in line with client requirements and Tsebo standards.
• Cook and present dishes to the highest quality and consistency.
• Maintain strict hygiene and food safety standards (HACCP compliance).
• Monitor stock levels and assist with inventory control.
• Supervise and guide kitchen staff during food preparation.
• Ensure proper portion control and minimize food wastage.
• Assist with cost control and menu planning for events and daily operations.
• Collaborate with catering teams to ensure timely and efficient service.
• Report equipment faults and ensure kitchen maintenance standards are met.
• Support Tsebo sustainability practices in food sourcing and waste management.
• Develop seasonal and innovative menus to enhance client satisfaction.
• Ensure compliance with Tsebo’s internal audit and client contractual requirements.
• Conduct regular kitchen inspections and maintain operational readiness.
• Train and mentor junior kitchen staff to uphold Tsebo standards.
• Assist in budgeting and forecasting for kitchen operations.
• Handle special dietary requests and ensure allergen management protocols are followed.
• Maintain accurate records of food production, costs, and wastage for reporting purposes.

Skills and Competencies    

• Strong culinary skills and creativity
• Menu planning and portion control
•  Knowledge of stock control and food costing
• Ability to manage kitchen staff and workflow
• Excellent time management and organizational skills
• Understanding of health, safety, and hygiene compliance

Qualifications    

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

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• We are looking for a seasoned Regional Managing Director to lead and grow a large, complex, multi-site cleaning operation in the Inland region.  
• This is a senior executive role suited to a strong operational and commercial leader who thrives in service-driven environments, can lead through scale and complexity, and delivers consistent results across operations, people, clients, and financial performance.

Duties & Responsibilities    

• Full accountability for operational performance, profitability, and growth across the region
• Driving service excellence, productivity, quality, and compliance across multiple sites
• Leading and developing a high-performing senior management team
• Owning P&L performance, including margin management, cost control, forecasting, and budgeting
• Building strong executive-level client relationships to drive retention and growth
• Partnering with commercial and sales teams to shape pricing, proposals, and strategic opportunities
• Embedding a culture of accountability, continuous improvement, and safety

Skills and Competencies    

• Proven senior leadership in large, multi-site service operations
• Strong commercial and financial acumen with full P&L ownership
• Ability to drive operational excellence, productivity, and service quality
• Experience leading and developing senior management teams
• Strong client-facing capability at executive level
• Sound judgement in pricing, contracts, and risk-based decisions
• Results-driven, accountable, and comfortable leading in complex environments

Qualifications    

• Relevant tertiary qualification in Business, Finance, Engineering, or a related field
• Postgraduate qualification (MBA or similar) advantageous
• 8+ years’ senior leadership experience with full P&L accountability in a large, multi-site operation

Deadline:24th April,2026

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• We are recruiting a General Assistant to join our team. The General Assistant assists the Cooks and Chefs with food productions, operates the cash register, serves food, and keeps the canteen and kitchen clean.

Duties & Responsibilities    

• To ensure that the Company & Statutory regulations regarding cleanliness & hygiene are complied with within all tasks undertaken.
• To ensure that the quality standards of both customer service and operating processes, health and safety standards and food standards are met.
• Assists in the preparation of meals, especially salads and desserts.
• Places entrees, salads, desserts and other food on the serving line.
• Keeps the serving line well-stocked and clean.
• May assist in training new employees.
• Stores and records food leftovers.
• Keeps canteen tables, kitchen and other areas clean and orderly.
• To ensure that customer expectations are met within the provisions of the contract.
• To ensure a high level of customer service within the area of responsibility.
• Where applicable, to ensure that stock in the designated area of responsibility is counted and signed over to the correct staff on the following shift.
• To carry out any reasonable request by management.
• To report and where possible take action when faced with customer and client complaints or compliments.
• To attend meetings and training courses as may be necessary.
• Performs related work as assigned.

Skills and Competencies    

• Must enjoy practical and methodical work
• Be honest and reliable
• Have good hand-eye coordination
• Be able to work quickly and safely
• Have good personal hygiene
• Be free from skin allergies to foods and detergents
• Have good communication skills
• Must be able to work as part of a team.
• Must have the stamina to work 45-50 hours per week.
• Be able to bend, stand and lift.

Qualifications    

• Be 18 years of age
• Must have completed at least a National Senior Certficate

Deadline:24th April,2026

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• Fedics is in search of a Catering Manager to oversee the day-to-day operational management of a Key Account. The successful candidate will be responsible for maintaining a high-quality standard of deliverables in line with site specific SLA’s, manage client relations, perform site visits, support and develop the site management. Overall responsibility is to ensure the site is managed according to budgeted costings and growth targets and to ensure all standards are adhered to in line with best practices.

Duties & Responsibilities    

• Take full responsibility and management of the unit
• Need to be able to work in a demanding environment
• Setting and management of service delivery standards
• Lead, motivate, train and develop a team of staff
• Implement and maintain operational controls in line within budgetary requirements
• Ensure quality of food preparation, presentation and service is up to Fedics standards
• Ensure all Fedics policies and procedures are complied with
• Daily HR and IR issues (including training, development & performance management)
• Analyse and pre-empt client needs and possible complaints
• Take responsibility for all functions by organising, preparing & co-ordinating
• Management of all administration, finances, debtors, budgets, etc.
• Process Fedics paperwork and compile & understand weekly & monthly P & L
• Relationship building with the client and customers on a daily basis (essential)
• Must be able to work long hours and over weekends should there be a need
• Stay abreast of latest food trends and best practices

Skills and Competencies    

• Strong Business Acumen
• Interpersonal skills
• Time Management skills
• Computer Skills
• Honest and reliable
• Attention to detail
• Innovative approach to streamlining systems
• Communication & organisational skills
• Accuracy

Qualifications    

• Matric and Culinary Tertiary qualifications
• Minimum of 5 yrs exp in a similar role/ Management exp Familiar accounting systems
• Previous experience in the Healtcare Retirement Space would be highly advantageous.

Deadline:30th April,2026

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Duties & Responsibilities    

• The Accounts Payable Supervisor is responsible for activities and operations in the accounts payable department. Analyses invoices and expense reports for accuracy and eligibility for payment. Being an AP Supervisor ensures timely payments of vendor invoices and maintains accurate financial records and control reports. Prepares accounts payable register and related reports promptly.

Duties include but not limited to the following:

• Engage with all suppliers and ensure continuous communication for effective relationship building.
• Accurate review of every supplier reconciliation and ensuring a high quality reconciliation with the correct amount payable with no reconciling items older than current month queries.
• Management of Daily Cash Forecast for submission to Group Finance and Procurement
• Management of Creditors Clerks reporting into regional team
• Management of team deadlines, attention to detail, accuracy and completeness of  submitted reports and reconciliations
• Management of Creditors Payments accurate posting and ensure cash book is reconciled  daily
• Ensure company policies and procedures are adhered to at all times
• Lead, training and manage the AP team to ensure the quality of their output is accurate, on-time, and of high quality.
• Apply new technology into the current job profile and innovative thinking over and above what is expected.

Skills and Competencies    

• Managerial skills
• Soft Skills
• Computer literate (Microsoft Office)
• Intermediate to Advanced Excel skills
• Microsoft D365 essential
• Sound accounting knowledge 
• Honest/Trustworthy
• Punctual
• Good interpersonal skills
• Problem solving skills
• Good communication skills
• Attention to detail
• Ability to work under pressure
• Deadline Driven
• Good administrative skills
• Good business relationships
• Ability to work under minimum supervision
• Ability to work in a team

Qualifications    

• Matric
• BCom Accounting/Finance Degree or equivalent
• 3+ years full function Accounts Payable Controller
• Management of team of 4 – 6 people 

Deadline:21st April,2026