Chef Manager

About us

Tsebo Solutions Group, a leading provider of integrated workplace management solutions in Africa, provides clients lower costs, lower risk, and fewer hassles along with higher quality, efficiency, and productivity. We are experts in a variety of fields, including remote camps, engineering, energy, procurement, workspace design, cleaning and hygiene, and pest control. The core of our mission is the development of our people, who are the soul of Tsebo.

Duties and Responsibilities

• All parts of food preparation, cleanup, and basic kitchen maintenance are your responsibility.
• Attend the weekly staff meeting and provide updates.
• Any instances of abuse, neglect, or any other breach of corporate policies should be immediately reported to the unit manager.
• In charge of maintaining order, cleanliness, and receiving in all food storage areas. This includes ensuring that ingredients are rotated properly to prevent food waste and ensuring compliance with all health and safety regulations.
• Ensuring that all menus are accurately calculated to get the highest possible gross profit and aggressively boosting the profitability of the units
• To ensure that all employees receive ongoing instruction on quantity control and appealing food presentation
• To make sure that all stock is ordered in the proper amounts, quality, and price, and to make sure that expenses are kept within the allotted budget
• Controlling sanitary standards and overseeing kitchen cleaning
• Maintain the chefs’ office, including filing, typing memos, handling problems, putting orders on Mymarket, and costing food.
  producing a plan

Skills and Competencies

• Excellent financial judgment
• Management of relationships and interpersonal abilities
• Planning and organizing abilities
• Technical proficiency Effective
• Communication skills
• Putting the customer first
• The capacity and readiness to work
• Rotation: 8 weeks “on” and 2 weeks “off”

Qualifications

1. 8 years minimum of experience in various kitchen positions, such as line cook, fry cook, and expediter
2. A appropriate tertiary qualification (Associate Culinary Degree/Diploma or recognized in service training) and the
3. Senior Certificate or Grade 12 are the minimum requirements.
4. Experience in management for at least three years is required.
5. Prior experience as a chef or kitchen manager is necessary.
6. Be able to complete the entire set of menutec books
7. must be familiar with computers
8. Must be strong in administration and functions.
9. Must have a valid driver’s license

Closing date 16 February 2023