Head Chef

We are seeking an experienced and driven Head Chef to lead our kitchen operations in Stanger. This role is responsible for delivering high-quality food services, managing kitchen staff, and ensuring efficient and cost-effective operations in line with Tsebo standards.

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 client’s needs. DOWNLOAD OUR ONE-PAGER to find out more about who we are in a nutshell.

Duties & Responsibilities

• Oversee daily kitchen operations to ensure consistent food quality and presentation
• Lead, manage, and develop kitchen staff, including scheduling and performance management
• Plan and implement menus in collaboration with the Catering Manager Monitor food production, portion control, and adherence to recipes
• Ensure compliance with food safety, hygiene, and health regulations (HACCP)
• Manage stock, ordering, and inventory to maintain optimal levels and reduce wastage
• Control food costs and drive efficiencies in the kitchen
• Maintain high standards of cleanliness and organisation in all kitchen areas
• Monitor kitchen equipment and arrange maintenance or repairs when required
• Drive continuous improvement in food quality and service delivery

Skills and Competencies

• Strong leadership and team management skills
• Good planning, organising, and problem-solving abilities
• Sound knowledge of budgeting and cost control
• Ability to work under pressure in a fast-paced environment
• Strong understanding of HACCP and food safety standards
• Customer-focused with a commitment to service excellence

Qualifications

• Relevant Culinary qualification (Diploma or Certificate in Professional Cookery or equivalent)
• Minimum 3–5 years’ experience in a similar role within catering or hospitality
• Proven supervisory experience in a kitchen environment
• Experience in menu planning, stock control, and cost management