Head Chef
Facilities Management, Business Services
Minimum Requirements
- Minimum: Grade 12 (Matric)
- Professional Chef Diploma or Culinary Certification (essential)
- Minimum 3 years’ Experience d and innovative Head Chef to lead our culinary team.
- The successful candidate will oversee all kitchen operations, ensure exceptional food quality and presentation, maintain compliance with food safety standards, and drive menu innovation aligned with Tsebo’s values of service excellence and sustainability.
- 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.TSEBO has 50 years of experience of catering to all segments across society.
- The successful incumbent should have extensive client interaction as well as operational experience.
- 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
- 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.
- Minimum 3 years’ Experience d and innovative Head Chef to lead our culinary team. The successful candidate will oversee all kitchen operations, ensure exceptional food quality and presentation, maintain compliance with food safety standards, and drive menu innovation aligned with Tsebo’s values of service excellence and sustainability.
- d and innovative Head Chef to lead our culinary team. The successful candidate will oversee all kitchen operations, ensure exceptional food quality and presentation, maintain compliance with food safety standards, and drive menu innovation aligned with Tsebo’s values of service excellence and sustainability.
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.
