Chef

Duties & Responsibilities

• Plan and prepare menus in line with client requirements and Tsebo standards.
• Cook and present dishes to the highest quality and consistency.
• Maintain strict hygiene and food safety standards (HACCP compliance).
• Monitor stock levels and assist with inventory control.
• Supervise and guide kitchen staff during food preparation.
• Ensure proper portion control and minimize food wastage.
• Assist with cost control and menu planning for events and daily operations.
• Collaborate with catering teams to ensure timely and efficient service.
• Report equipment faults and ensure kitchen maintenance standards are met.
• Support Tsebo sustainability practices in food sourcing and waste management.
• Develop seasonal and innovative menus to enhance client satisfaction.
• Ensure compliance with Tsebo’s internal audit and client contractual requirements.
• Conduct regular kitchen inspections and maintain operational readiness.
• Train and mentor junior kitchen staff to uphold Tsebo standards.
• Assist in budgeting and forecasting for kitchen operations.
• Handle special dietary requests and ensure allergen management protocols are followed.
• Maintain accurate records of food production, costs, and wastage for reporting purposes.

• Strong culinary skills and creativity
• Menu planning and portion control
• Knowledge of stock control and food costing
• Ability to manage kitchen staff and workflow
• Excellent time management and organizational skills
• Understanding of health, safety, and hygiene compliance

• Minimum:
  Grade 12 (Matric)
• Professional Chef Diploma or Culinary Certification (preferred)
• Minimum 3 years’ experience in a similar role within catering or hospitality
• Knowledge of HACCP and food safety regulations
• Computer literacy (basic MS Office and kitchen management systems)