Job Description

We are seeking a qualified and experienced Chef Manager to lead and oversee the culinary operations across various food service contracts within our organization. This is a dynamic role suited for a passionate professional with a strong blend of culinary expertise, leadership, and operational management.
As a leading African Integrated Workplace Management Solutions Provider, Tsebo Solutions Group offers clients reduced costs, risk and complexities together with increased quality, efficiency and productivity. We specialise in Catering, Facilities Management, Cleaning and Hygiene, Pest Control, Protection, Energy, Procurement, Workspace Design, Engineering, Remote Camps, and more. Developing our people - the heart of Tsebo - is the foundation of our purpose. The result is a knowledgeable workforce that is in touch with every nuance of our clients' needs. to find out more about who we are in a nutshell.
Duties & Responsibilities
Culinary Leadership

• Design and implement innovative, seasonal menus that meet high standards of taste, presentation, and nutritional value.
• Ensure all meals are prepared and presented in line with established recipes and quality benchmarks.
• Oversee food preparation, cooking, and plating to maintain consistency and excellence.

Staff & Site Management

• Train and supervise kitchen staff across multiple locations.
• Develop rosters and coordinate daily operations to ensure optimal staffing and productivity.
• Conduct performance evaluations and provide ongoing coaching and support.
• Take ownership of existing and new food sites, ensuring smooth integration and operational readiness.

Health & Safety Compliance

• Maintain a safe, clean, and hygienic kitchen environment in accordance with health and safety regulations.
• Implement and monitor food safety protocols and ensure compliance across all sites.

Financial Oversight

• Manage kitchen budgets and control food costs effectively.
• Monitor margins and implement cost-saving initiatives without compromising quality.
• Analyze food cost reports and recommend adjustments to improve profitability.

Customer Experience

• Engage with clients and customers to ensure satisfaction and address feedback promptly.
• Uphold high standards of customer service and food quality across all contracts.

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Skills and Competencies
Skills:

• Proven leadership and team management abilities across multi-site operations.
• Strong organizational and time management skills, with the ability to prioritize effectively.
• Excellent communication and interpersonal skills for engaging with staff, clients, and stakeholders.
• Proficiency in kitchen equipment, tools, and modern culinary techniques.
• Solid financial acumen, including budget oversight, food costing, and margin management.
• Deep understanding of health, safety, and hygiene regulations.
• Strategic thinking and adaptability to support the growth of new food sites.
• Minimum of 3 years' experience in a senior kitchen or chef management role.
• Proven experience in multi-site food service operations is highly advantageous.

Qualifications

• Matric
• Degree or diploma in Culinary Arts or related field

Skills Required