Job Description

About Us

Tsebo Site Solutions

is currently seeking a

seasoned Production Chef

with exceptional culinary skills to join our team in

Witbank

. The successful candidate will be responsible for managing a designated area within a medium-sized production kitchen, ensuring the consistent quality of food produced. This role requires a hands-on chef who thrives in a fast-paced environment and is capable of delivering high-standard meals for daily service and special functions



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

Oversee the production process within a designated kitchen area, ensuring consistent quality and presentation of all food items. Ensure all stock is stored and handled under optimal conditions to maintain freshness and reduce waste. Supervise the timely and fresh preparation of mise-en-place to support efficient service delivery. Maintain strict adherence to standardized recipes and portion controls for all dishes. Guarantee that all meals are correctly garnished, portioned, and presented according to company standards. Maintain cleanliness and hygiene in the production area at all times, in line with food safety regulations. Provide hands-on training and mentorship to junior cooks and trainees, promoting skill development and teamwork. Communicate anticipated shortages or production issues promptly to the Sous Chef or Head Chef. Enforce discipline and professionalism within the team, ensuring fair and respectful treatment of all staff. Step in to lead the kitchen in the absence of the Sous Chef, ensuring smooth operations. Participate in relevant training sessions and seminars to stay updated with industry best practices. Demonstrate strong experience in mass food production, ensuring efficiency without compromising quality.

Skills and Competencies

High-volume food production expertise Function and event catering experience Strong culinary knowledge and technique Attention to detail in food quality and presentation Leadership and team management skills Effective time management and organizational ability Problem-solving and decision-making skills Clear and professional communication Adaptability in fast-paced environments Knowledge of health and safety regulations Commitment to hygiene and cleanliness standards Basic computer literacy (advantageous)

Qualifications

Matric Diploma in Professional Cookery or relevant culinary qualification Minimum of 4 years' experience in kitchen preparation and cooking * Proven experience in

mass food production

within a catering or industrial kitchen environment