Job Description

About Us

Fedics is looking for a

Chef Manager

who will be responsible for not only the food aspect of the kitchen, but managing staff, budgeting, purchasing and implementing new menu and operational ideas to keep the business efficient and profitable.



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.

DOWNLOAD OUR ONE-PAGER

to find out more about who we are in a nutshell.

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 Make termination decisions including interviewing, hiring, evaluation, and disciplining kitchen personnel as appropriate 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

Skills and Competencies

Strong financial acumen Relationship management & Interpersonal skills Organising and planning skills Technical expertise Strong communication skills Customer focus

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 * Must have previous experience in Retirement