Job Description

About Us

We are recruiting for an Executive Chef to join our team. The successful candidate will be responsible for executing the culinary experience and to oversee and direct all aspects of the kitchen operations. The ideal candidate will be a progressive, on trend individual with exceptional leadership and people skills, and have a collaborative approach to their management style.



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

All aspects of purchasing, food preparation & presentation

Menu design, planning & implementation

Ensure that all equipment/stock/uniforms under chef's control are managed and kept secure

Sound understanding of food costing.

Prepared to assist in other units when required

Maintain complete control of the kitchen at all times

Spot problems and resolve them quickly and efficiently

Charged with maximizing the productivity of the kitchen staff, as well as managing a team of kitchen staff

Ensure that quality culinary dishes are served on schedule; the approving of all prepared food items that leave his or her kitchen

Produce menus which demonstrate flair, imagination and an upmarket awareness that meets customer needs and VIP function preferences.

High levels of food quality and presentation reflecting traditional and modern cuisine

Monitor and manage a cost effective production process reflecting best practices

Monitor and manage hygiene standard and status in all kitchens - 90 % external audit

Maintain and manage HACCAP standard of complex /food sample management

Ensure the compliance to Health and Safety standards on the complex.

Promote and ensure a safe working environment to guests and staff

Maintain all GMP's; QA documents and best practices

Controls such as weekly stock takes/stock rotation /per stock levels to be maintained

Portion control /Reduce Pilferage/Losses /Batch cooking system in place

Ensure a consistent Food and Beverage COS are maintained & Improved

Attend nominated courses for personal development and growth

Stay abreast with food trends

Maintain a high standard of function presentation and skill

Skills and Competencies

Demonstrate leadership, innovation & commitment

Ability to produce high volume of work in a timely manner which is accurate, complete and of high quality

Interpersonal and communication skills (verbal and written)

Strong financial/business acumen and understanding of food cost and labour efficiencies

Computer literate

Organising and planning skills

Team player that is production driven

Knowledge sharing culture - able and willing to do hands on skills training at units

Great Time-keeping and excellent food skills

Strong in functions

Relationship building - network and keep a good line of communication open with clients

Strong client and customer service skills (customer centric)

Disciplinary procedures knowledge / Basic HR & IR

Attention to detail with general admin and management skills

Qualifications

Relevant tertiary qualification and/or equivalent in the food industry

Minimum matric

Minimum of 4 years' management and professional cookery experience - Essential

My Market and Menutec - Essential

Must have reliable vehicle and driver's license

Training background

* Must have experience in functions