Chef

Tsebo Solutions Group

Duties & Responsibilities

Plan, prepare, and oversee mass food production in a high-volume industrial kitchen
Lead and coordinate functions, events, and special catering requirements, including preparation, service, and breakdown
Ensure meals are prepared and served according to approved menus, recipes, and portion standards
Plan and develop menus suitable for mass production and functions, in line with client and nutritional requirements
Cost menus accurately to ensure food is produced within budgeted guidelines and GP targets
Supervise and support kitchen staff to ensure efficient daily operations and service delivery
Ensure strict compliance with food safety, hygiene, and HSE standards at all times
Monitor food quality, presentation, and consistency across all services
Control stock levels, order ingredients, and ensure correct storage and rotation of food items
Minimise waste and manage food costs through effective portion control and stock management
Ensure proper use, care, and cleanliness of kitchen equipment and work areas
Maintain accurate records related to food production, stock, and hygiene checks
Adhere to all Tsebo policies, procedures, and client standards

Skills and Competencies

Proven ability to manage high-volume, mass food production in an industrial catering environment
Experience in coordinating and delivering functions and events catering
Strong knowledge of menu planning and costing, with sound cost and portion control
Good understanding of food safety, hygiene, HSE, and quality standards
Ability to supervise, guide, and motivate kitchen staff
Strong planning, organisational, and time-management skills
Ability to work effectively under pressure and meet service deadlines
Good communication and teamwork skills
Attention to detail with a focus on quality and consistency
Commercial awareness, including waste reduction and cost control
Reliable, disciplined, and committed to service excellence

Qualifications