Call Order Chef

We are recruiting for a Call Order Chef to join our team. The successful candidate will develop and plan menus, establish recipes, food purchase specifications and assist in the management of strategic and day to day operations. The Chef will coordinate, execute, supervise, and evaluate all food production activities of a fast-paced operation.

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.
• Prepare and cook meals according to approved menus, recipes, and client specifications.
• Assist the Head Chef with planning daily food production and ensuring timely service delivery.
• Manage and place orders for ingredients and supplies, ensuring accuracy and cost control.
• Monitor stock levels, conduct regular stock counts, and minimise waste through proper stock rotation (FIFO principles).
• Ensure all food is prepared and presented to high quality and hygiene standards.
• Maintain cleanliness and organisation of the kitchen, equipment, and storage areas in line with health and safety regulations.
• Support the receiving and inspection of deliveries to ensure quality and compliance with specifications.
• Assist in menu implementation and contribute ideas for menu improvements where appropriate.
• Ensure compliance with all food safety standards, company policies, and legislative requirements.
• Work collaboratively with kitchen and service staff to ensure smooth operations and excellent customer experience.
• Step in to support the Head Chef in their absence, where required.
• Assist with training and guiding junior kitchen staff where necessary.
• Promote the professional growth and development of the culinary team.
• Stay abreast with food trends as well as best practices.

Skills and Competencies

• Communication skills (verbal and written)
• Computer literate
• Organising and planning skills
• Interpersonal skills
• Team Player
• Knowledge sharing culture - able & willing to do training at units
• Excellent food skills
• Strong in functions
• Ability to network and keep a good line of communication open with clients
• Strong client and customer service skills
• Disciplinary procedures knowledge

Qualifications

• Grade 12 (Matric) or culinary qualification/diploma
• Relevant culinary qualification or professional cookery certificate is preferred.
• Minimum of 2–3 years’ experience in a similar Chef or kitchen role within a catering or hospitality environment.
• Experience in high-volume food production and contract catering (advantageous).
• Proven experience in stock control, ordering, and inventory management.
• Knowledge of food safety standards and hygiene practices (HACCP or similar).
• Experience working in a fast-paced, client-focused environment.
• Exposure to upmarket function catering
• Computer literate & excellent communication skill